CN108813428B - Sturgeon fish sausage making method and determination method based on F value superposition sterilization - Google Patents
Sturgeon fish sausage making method and determination method based on F value superposition sterilization Download PDFInfo
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Abstract
The invention discloses a sturgeon fish sausage making method and a sturgeon fish sausage measuring method based on F value superposition sterilization, which comprises the following steps: unfreezing and slicing frozen sturgeon surimi at 0-4 ℃, chopping for 3 minutes at a low speed, then putting the frozen sturgeon surimi into a sodium chloride solution, chopping for 3 minutes, then adding wheat starch, and chopping for 5 minutes at a high speed; then placing the fish sausages into water of 45 +/-1 ℃ for soaking for 1 hour after shaping in a sausage stuffer, curing for 20 minutes at the temperature of 95 +/-1 ℃, raising the temperature of the fish sausages from normal temperature to 115 ℃ and then sterilizing for 10 minutes at constant temperature for the first time; heating to 118 deg.C, sterilizing at constant temperature for 5 min, cooling to room temperature, and drying with 30 + -5 deg.C hot air for 10 min to obtain the final product. The invention can effectively improve the gel strength of the sturgeon sausage while ensuring the sterilization effect.
Description
Technical Field
The invention relates to a sturgeon product making method, in particular to a sturgeon sausage making method and a sturgeon sausage measuring method based on F value superposition sterilization.
Background
Sturgeon is an ideal raw material for making minced fillet products due to the characteristics of delicious and thick meat, no bone spurs, good taste and the like; in the preparation process of the minced fillet product, sturgeon minced fillet is generally heated and cured at high temperature to obtain the conveniently edible minced fillet product. And because the safe sterilization value (F value) of the vacuum sturgeon product is 3.6 minutes, the sturgeon minced fillet is generally sterilized by manufacturers at present in a manner that the minced fillet is vacuum-packaged and then kept for 20 minutes at 121 ℃, so that the storage period of the sterilized minced fillet can reach 120 days.
But the minced fillet product can cause the degradation of myosin heavy chain under the high-temperature environment of more than 100 ℃ to cause the reduction of gel strength; and with the rise of the sterilization temperature, the secondary structure of the protein gel of the surimi product is also destroyed to form an aggregation phenomenon, and meanwhile, the gaps of the net structure are increased, so that the structural stability of the protein in the surimi product is influenced, the gel strength of the surimi product after high-temperature treatment is reduced by more than 38%, and the quality and the taste of the surimi product are seriously influenced. Therefore, the existing preparation method of sturgeon minced fillet products has the problem of low gel strength of the minced fillet products.
Disclosure of Invention
The invention aims to provide a sturgeon fish sausage making method and a sturgeon fish sausage measuring method based on F value superposition sterilization. The gel strength of the sturgeon sausage can be effectively improved while the sterilization effect is ensured.
The technical scheme of the invention is as follows: the sturgeon fish sausage making method based on F value superposition sterilization comprises the following steps:
unfreezing and slicing frozen sturgeon surimi at 0-4 ℃, and then chopping for 3 minutes at low speed to obtain a product A;
adding 2% sodium chloride solution into the product A, chopping and mixing for 3 minutes at medium and medium speed, adding 8% wheat starch, and chopping and mixing for 5 minutes at high speed; obtaining a product B;
thirdly, placing the product B into a sausage filler to be shaped into fish intestines with the diameter of 30mm and the length of 50mm, soaking the fish intestines in water with the temperature of 45 +/-1 ℃ for 1 hour, curing the fish intestines at the temperature of 95 +/-1 ℃ for 20 minutes, and cooling the fish intestines to the normal temperature to obtain a product C;
fourthly, heating the product C from normal temperature to 115 ℃, and sterilizing for 10 minutes at constant temperature for the first time; heating to 118 deg.C, sterilizing at constant temperature for 5 min, and cooling to room temperature to obtain product D;
fifthly, drying the product D with hot air of 30 +/-5 ℃ for 10 minutes, and then cooling to normal temperature to obtain the sturgeon fish sausage finished product.
In the preparation method of the sturgeon fish sausage, in the second step, the product A is chopped into ice in the two chopping processes, so that the chopping temperature is controlled to be below 10 ℃.
In the preparation method of the sturgeon sausage, the product C in the step IV is heated to 115 ℃ from normal temperature at a constant speed, and the heating time is 10 minutes; uniformly heating the product C from 115 ℃ to 118 ℃ for 1 minute; and uniformly cooling the product C to the normal temperature from 118 ℃ for 4 minutes.
The sturgeon fish intestines prepared by the above method are measured by gel strength measurement, water retention measurement, sulfydryl content measurement, effective lysine content measurement and gel solubility measurement.
The aforementioned gel strength measuring method comprises the steps of: determining the breaking strength and the sinking depth of the sturgeon sausage by texture profile analysis by using a texture analyzer, and obtaining a detection result by using a calculation formula; the calculation formula is as follows: gel strength/g.cm-breaking strength/g-indentation depth/cm.
The sturgeon fish intestine water-binding capacity measuring method comprises the following steps: cutting sturgeon fish intestines into slices with the height of 5mm and accurately weighing the slices as X; then 3 pieces of filter paper are placed on the lower layer of the sturgeon fish intestine, 2 pieces of filter paper are placed on the upper layer of the sturgeon fish intestine, a weight of 5kg is placed on the top of the sturgeon fish intestine, the filter paper is taken out after 2 minutes, the sturgeon fish intestine is weighed and recorded as Y, and then a detection result is obtained through a calculation formula; the calculation formula is as follows:
the aforementioned thiol content measuring method comprises the following steps: putting 1g of sturgeon intestines into 10mL of 0.2M triaminomethane buffer solution, then taking 4mL of mixed solution, oscillating and mixing uniformly, adding 4mL of 5,5' -dithiobis solution with the concentration of 0.1% into the mixed solution, placing the mixed solution in an environment with the temperature of 40 ℃ for reaction for 25 minutes, and measuring the light absorption value at 412nm after the reaction is finished to obtain a detection result.
The effective lysine content determination method comprises the following steps:
preparing 2mL of 80mg/L o-phthalaldehyde ethanol solution, 50mL of 0.1M sodium borate buffer solution, 5mL of 20% sodium dodecyl sulfate solution and 0.2mL of beta-mercaptoethanol solution respectively, mixing the solutions, and fixing the volume to form 100mL of OPA solution to obtain a product A;
dissolving 100mg of sturgeon fish intestines in 10mL of pure water, uniformly stirring, centrifuging for 30 minutes at 4000rpm, taking and diluting supernatant, taking 100 mu L of diluted supernatant when the absorbance of the diluted supernatant reaches 0.2-0.8, uniformly mixing the diluted supernatant with 4mL of product A, and reacting for 2 minutes at 20 ℃ to obtain product B;
thirdly, taking a 2% sodium dodecyl sulfate solution as a blank reference substance, drawing a standard curve by using the blank reference substance, measuring the absorbance of the B substance at a wavelength of 340nm, and converting the absorbance by using the standard curve to obtain the content of the effective lysine so as to obtain a detection result.
The aforementioned gel solubility assay, comprising the steps of: taking 2g of sturgeon fish intestines, mixing and homogenizing 10mL of 0.05M sodium chloride solution, 10mL of 0.6M sodium chloride solution, 10mL of first sodium chloride urea mixed solution and 10mL of second sodium chloride urea mixed solution, standing the homogenized solution for 1 hour at 4 ℃, centrifuging at 9000rpm for 20 minutes, and determining the content of protein in supernatant by a biuret method to obtain a detection result; wherein the first mixed solution of sodium chloride and urea contains 0.6M of sodium chloride solution and 1.5M of urea, and the second mixed solution of sodium chloride and urea contains 0.6M of sodium chloride solution and 8M of urea.
Compared with the prior art, the method has the advantages that the corresponding processing steps and parameters are set according to the meat quality characteristics of the sturgeons, so that the curing effect of the fish intestines is ensured, and the influence of the processing temperature on the gel strength is effectively reduced; bacteria and microorganisms in sturgeon surimi can be effectively removed through the first sterilization in a low-temperature environment, the sturgeon surimi can be sterilized well through the second sterilization in a high-temperature environment, and the F value of the sturgeon surimi during the whole sterilization can reach the standard specification in cooperation with the first sterilization, so that the sturgeon surimi can be safely sterilized; the secondary sterilization time of the sturgeon surimi in a high-temperature environment can be effectively reduced through primary sterilization, so that the generation of active sulfydryl and effective lysine content of the sturgeon surimi in the high-temperature environment is slowed down, the sterilization effect is ensured, and the influence on the gel strength of the sturgeon surimi is reduced; the sectional sterilization mode can also effectively avoid the deformation of hydrophobic bonds in the minced fillet gel from being opened, so that the hydrophobic groups can keep stable structure and wrap water, thereby ensuring that the sturgeon minced fillet has good water retention property after sterilization and further enhancing the structural strength of the minced fillet gel. In addition, the method also sets corresponding temperature rising and cooling time according to the meat quality characteristics of the sturgeon and the sterilization step, so that the reduction of gel strength caused by too fast temperature change or too long heating time in the temperature rising and cooling process of the sturgeon surimi is avoided; compared with the conventional minced fillet product, the gel strength of the sturgeon fish sausage is improved by 15-20%, so that the quality and the taste of the sturgeon fish sausage are improved. Therefore, the invention can effectively improve the gel strength of the sturgeon sausage while ensuring the sterilization effect.
Drawings
FIG. 1 is a graph comparing gel strength of surimi gel samples after various bactericidal effects;
FIG. 2 is a comparison of water retention of surimi gel samples after various bactericidal effects;
FIG. 3 is a graph comparing the sulfhydryl and available lysine content of surimi gel samples after various bactericidal effects;
figure 4 is a graph comparing the gel solubility of surimi gel samples after different bactericidal effects.
Detailed Description
The invention is further illustrated by the following figures and examples, which are not to be construed as limiting the invention.
Examples are given. The sturgeon fish sausage making method based on F value superposition sterilization comprises the following steps:
unfreezing and slicing frozen sturgeon surimi at 0-4 ℃, and then chopping for 3 minutes at low speed by using a chopper mixer to obtain a product A;
adding 2% sodium chloride solution into the product A, chopping and mixing for 3 minutes at medium and medium speed, adding 8% wheat starch, chopping and mixing for 5 minutes at high speed, and chopping and mixing uniformly to obtain a product B; the product A is chopped into ice in the two chopping processes, the chopping temperature is controlled to be below 10 ℃, and the final water content of the product B is 70-75%;
thirdly, putting the product B into a sausage stuffer to be shaped into fish intestines with the diameter of 30mm and the length of 50mm, putting the fish intestines into a JOANLAB BHS-4 water bath kettle at the temperature of 45 +/-1 ℃ to carry out water bath and gel for 1 hour, curing the fish intestines for 20 minutes at the temperature of 95 +/-1 ℃, and then cooling the fish intestines to the normal temperature to obtain a product C;
fourthly, uniformly heating the product C to 115 ℃ from normal temperature at a constant speed, wherein the heating time is 10 minutes; then carrying out primary constant-temperature sterilization for 10 minutes; then uniformly and quickly raising the temperature to 118 ℃ for 1 minute; then carrying out secondary constant-temperature sterilization for 5 minutes, and finally uniformly cooling to normal temperature for 4 minutes to obtain a product D;
fifthly, putting the product D into a hot air drying oven, drying for 10 minutes by hot air at the temperature of 30 +/-5 ℃, and cooling to the normal temperature to obtain the sturgeon fish sausage finished product.
The method for measuring the sturgeon sausage prepared by the method comprises a gel strength measuring method, a water holding capacity measuring method, a sulfydryl content measuring method, an effective lysine content measuring method and a gel solubility measuring method.
The gel strength measuring method comprises the following steps: measuring rupture strength and dent depth of sturgeon fish intestines by using a texture profiling analysis method (TPA) by using a texture analyzer (a spherical probe with the diameter of 5mm is selected when the texture analyzer is used for measurement, the puncture speed is 60mm/s, and the puncture depth is 20mm), and obtaining a detection result by using a calculation formula; the calculation formula is as follows: gel strength/g.cm-breaking strength/g-indentation depth/cm.
The water binding assay comprises the following steps: cutting sturgeon fish intestines into slices with the height of 5mm and accurately weighing the slices as X; then 3 pieces of filter paper are placed on the lower layer of the sturgeon fish intestine, 2 pieces of filter paper are placed on the upper layer of the sturgeon fish intestine, a weight of 5kg is placed on the top of the sturgeon fish intestine, the filter paper is taken out after 2 minutes, the sturgeon fish intestine is weighed and recorded as Y, and then a detection result is obtained through a calculation formula; the calculation formula is as follows:
the method for measuring the content of the sulfydryl (-SH) comprises the following steps: according to the Benjakul method, 1g of sturgeon fish intestinal protein sample is put into 10mL of 0.2M (mol/L) Tris (Tris-HCl) buffer solution (the buffer solution contains 8M urea, 2% (mass percentage concentration) Sodium Dodecyl Sulfate (SDS) and 10mM ethylene diamine tetraacetic acid (EDTA, the pH value is 6.8), then 4mL of mixed solution is taken to be uniformly mixed by oscillation, 4mL of 5,5' -dithiobis (2-nitrobenzoic acid) solution (DTNB) with the concentration of 0.1% is added into the mixed solution, the mixed solution is placed in an environment with the temperature of 40 ℃ for reaction for 25 minutes, after the reaction is finished, a spectrophotometer is used for measuring the light absorption value at 412nm, and meanwhile, 0.6M potassium chloride solution is used as blank reference, and the detection result is obtained.
The effective lysine content (Available lysine) determination method comprises the following steps:
preparing 2mL of 80mg/L o-phthalaldehyde (OPA) ethanol solution, 50mL of 0.1M sodium borate buffer solution (with the pH value of 9.0), 5mL of 20% Sodium Dodecyl Sulfate (SDS) solution and 0.2mL of beta-mercaptoethanol solution by adopting an o-phthalaldehyde (OPA) method, mixing the solutions, and performing constant volume to form 100mL of OPA solution to obtain a product A;
dissolving 100mg of sturgeon fish intestines in 10mL of pure water, uniformly stirring, centrifuging for 30 minutes at 4000rpm, taking and diluting supernatant, taking 100 mu L of diluted supernatant when the absorbance of the diluted supernatant reaches 0.2-0.8, uniformly mixing the diluted supernatant with 4mL of product A, and reacting for 2 minutes at 20 ℃ to obtain product B;
thirdly, taking a 2% sodium dodecyl sulfate solution as a blank reference substance, drawing a standard curve by using the blank reference substance, then measuring the absorbance of the B substance by using a spectrophotometer under the wavelength of 340nm, and converting by using the standard curve to obtain the effective lysine content, thereby obtaining the detection result.
The gel solubility assay comprising the steps of: taking every 2g of sturgeon fish intestines, mixing 10mL (SA) of 0.05M sodium chloride solution, 10mL (SB) of 0.6M sodium chloride solution, 10mL (SC) of first sodium chloride and urea mixed solution (0.6M NaCl +1.5M urea) and 10mL (SD) of second sodium chloride and urea mixed solution (0.6M NaCl +8M urea), homogenizing, standing the homogenized solution at 4 ℃ for 1 hour, centrifuging at 9000rpm for 20 minutes, and determining the content of protein in supernatant by a biuret method, wherein ionic bonds are expressed by the difference of the content of protein dissolved in the SB solution and the SA solution; the hydrogen bond is expressed by the content difference of the proteins dissolved in the SC and SB solutions, and the hydrophobic interaction is expressed by the content difference of the proteins dissolved in the SD and SC solutions to obtain a detection result; wherein the first mixed solution of sodium chloride and urea contains 0.6M of sodium chloride solution and 1.5M of urea, and the second mixed solution of sodium chloride and urea contains 0.6M of sodium chloride solution and 8M of urea.
Experimental example: respectively preparing three parts of sturgeon surimi into three parts of surimi gel samples according to the preparation method, wherein the sterilization method of the three parts of sturgeon surimi in the fourth step is as follows: high-temperature sterilization: heating the minced fillet gel sample to 118 ℃ within 10 minutes, sterilizing at constant temperature for 10 minutes, and then cooling to 40 ℃ within 4 minutes to obtain a product D; ② low-temperature sterilization: heating the minced fillet gel sample to 115 ℃ within 10 minutes, sterilizing at constant temperature for 20 minutes, and then cooling to 40 ℃ within 4 minutes to obtain a product D; the multi-section sterilization used by the invention: and (3) heating the minced fillet gel sample to 115 ℃ within 10 minutes, sterilizing at constant temperature for 10 minutes, heating the test article to 118 ℃ within 1 minute, sterilizing at constant temperature for 5 minutes, and cooling the test article to 40 ℃ within 4 minutes to obtain a product D.
Safe sterilization values (F values) of the three sterilization modes: the high-temperature sterilization is 0.4885 × 10 ═ 4.885, the low-temperature sterilization is 0.2448 × 20 ═ 4.896, and the multi-stage sterilization is 0.2448 × 10+0.4885 × 5 ═ 4.8905; the F values used by the three sterilization modes are the same, so that the three minced fillet gel samples can be effectively sterilized according to the specification, and the sterilization effects of the three minced fillet gel samples are approximately the same.
And then, respectively carrying out gel strength measurement, water retention measurement, sulfydryl (-SH) content measurement, effective lysine content measurement and gel solubility measurement on four surimi gel samples (one surimi gel sample is not subjected to sterilization treatment), so as to obtain detection results (reagents used in detection are all analytically pure).
And (3) measuring the gel strength: high temperatures can destroy proteins with "isopeptides", resulting in the destruction of the three-dimensional network of proteins in the surimi, causing a decrease in gel strength. After four minced fillet gel samples are measured by using the gel strength measuring method disclosed by the invention; the detection result is shown in fig. 1, the three sterilization modes all cause the reduction of the gel strength of the minced fillet, wherein the gel strength of the minced fillet gel sample by high-temperature sterilization is reduced by 38.30%, the gel strength of the minced fillet gel sample by low-temperature sterilization is reduced by 35.60%, and the gel strength of the minced fillet gel sample by multi-stage sterilization used in the invention is reduced by 22.99%, so that the gel strength of the minced fillet is greatly preserved compared with the gel strength of the conventional two sterilization modes, and the sturgeon sausage prepared by the invention has good quality and taste.
And (3) water retention determination: the gel strength and the water retention of the minced fillet product can be enhanced by increasing the hydrophobic effect of the minced fillet gel; this is because the high temperature process can cause the hydrophobic bond in the minced fillet gel to open, the hydrophobic force is weakened, and the water loss wrapped by the hydrophobic group is caused, which causes the water retention to be reduced. After four minced fillet gel samples are measured by using the water-holding capacity measuring method disclosed by the invention; the detection result is shown in fig. 2, the three sterilization modes can cause the reduction of the water retention of the sturgeon surimi, and compared with the other two sterilization modes, the multi-section sterilization method provided by the invention can maintain the gel structure of the surimi to the greatest extent, so that the three-dimensional network structure of the formed surimi gel has good compactness and cross-linking strength, free water is sealed in the meshes, and the water retention of the surimi sample in the detection process can be obviously higher than that of the surimi sample obtained by the conventional sterilization mode.
And (3) measuring the content of sulfydryl (-SH): disulfide bonds are the most important covalent bonds for protein gel formation, affecting the structural stability of the protein. The reduction of the sulfhydryl content during the formation of the surimi gel is related to the spatial folding of myofibrillar proteins, while the formation of disulfide bonds is significantly related to the increase in breaking strength. After four minced fillet gel samples are measured by using the method for measuring the content of sulfydryl, disclosed by the invention; the detection result is shown in the left side of fig. 3 (the content of sulfhydryl is expressed by the molar concentration of sulfhydryl in each gram of surimi protein, and the unit is μ M/g), the active sulfhydryl in the unsterilized sample is less, and the multistage sterilization method adopted by the invention can effectively slow down the generation of active sulfhydryl compared with the other two sterilization modes. The active sulfydryl is generated by the degradation of disulfide bonds at high temperature, the existence state of the disulfide bonds in a sample can be reflected, and the disulfide bonds can effectively improve the gel strength and breaking strength of the surimi, so that the influence on the gel strength of the surimi can be reduced by improving the stability of the disulfide bonds during sterilization.
Determination of effective lysine (Available lysine) content: the net structure of the minced fillet product is formed by the TGase enzyme which can catalyze myosin heavy chain to form more effective lysine (epsilon- (gamma-glutamyl) lysine) covalent cross-linking, thereby improving the gel strength, and when the temperature is too high, the effective lysine covalent bond is partially broken, the lysine is re-exposed, and the gel strength is reduced. After four minced fillet gel samples are measured by using the effective lysine content measuring method disclosed by the invention; the detection result is shown in the right side of fig. 3, the content of effective lysine in the unsterilized surimi gel sample is the lowest, and compared with other two sterilization modes, the method can effectively inhibit the generation of effective lysine, so that the reduction of the strength of the surimi gel is inhibited.
Gel solubility determination: in the gel forming process of the surimi, actomyosin molecules form a bridging structure, the tertiary structure and the quaternary structure of the protein molecules are maintained by hydrophobic bonds and hydrogen bonds, and the damage of hydrophobic groups causes the damage of a network structure, which is similar to the freeze denaturation principle of surimi products. After four minced fillet gel samples are measured by using the gel solubility measuring method disclosed by the invention; the detection result is shown in fig. 4, the ionic bond and hydrogen bond of sturgeon surimi are not significantly changed in different sterilization processes, the hydrophobic effect of the sturgeon surimi is obviously superior to other two sterilization modes, compared with an unsterilized sample, the hydrophobic effect caused by multi-stage sterilization is reduced by 49.40%, the hydrophobic effect in surimi gel is mainly destroyed in the sterilization process, and the strength of surimi gel is enhanced by inhibiting the reduction of the hydrophobic bond.
The gelation phenomenon of the minced fillet is a three-dimensional network structure with high elasticity formed by the bridging phenomenon of F actin and myosin in myofibrillar filaments at a certain temperature. The chemical acting force of the bridging structure mainly comprises hydrophobic bonds and disulfide bonds, and meanwhile, the hydrogen bonds also play an auxiliary role. Under high temperature conditions, the hydrophobic groups are easily turned out from the inside of the protein, resulting in a change in the three-dimensional structure of the protein, which is presumed to be a major cause of a decrease in gel strength. The gel strength, the water holding capacity, the mercapto (-SH) content, the effective lysine content and the gel solubility of four surimi gel samples are respectively measured under the same sterilization effect (F value is 4.89); the detection result shows that the gel strength of the sturgeon surimi product is reduced mainly due to the fact that high temperature causes the exposure of hydrophobic groups in a actomyosin network structure and the damage of a gel structure caused by the breakage of disulfide bonds and epsilon- (gamma-glutamyl) lysine covalent bonds.
Claims (9)
1. The sturgeon fish sausage making method based on F value superposition sterilization is characterized by comprising the following steps:
unfreezing and slicing frozen sturgeon surimi at 0-4 ℃, and then chopping for 3 minutes at low speed to obtain a product A;
adding 2% sodium chloride solution into the product A, chopping and mixing for 3 minutes at medium and medium speed, adding 8% wheat starch, and chopping and mixing for 5 minutes at high speed; obtaining a product B;
thirdly, placing the product B into a sausage filler to be shaped into fish intestines with the diameter of 30mm and the length of 50mm, soaking the fish intestines in water with the temperature of 45 +/-1 ℃ for 1 hour, curing the fish intestines at the temperature of 95 +/-1 ℃ for 20 minutes, and cooling the fish intestines to the normal temperature to obtain a product C;
fourthly, heating the product C from normal temperature to 115 ℃, and sterilizing for 10 minutes at constant temperature for the first time; heating to 118 deg.C, sterilizing at constant temperature for 5 min, and cooling to room temperature to obtain product D;
fifthly, drying the product D with hot air of 30 +/-5 ℃ for 10 minutes, and then cooling to normal temperature to obtain the sturgeon fish sausage finished product.
2. The sturgeon fish sausage making method according to claim 1, wherein in the step (II), the product A is chopped into ice in two chopping processes, so that the chopping temperature is controlled below 10 ℃.
3. The sturgeon fish sausage making method according to claim 1, wherein in the step (iv), the product C is uniformly heated to 115 ℃ from normal temperature, and the heating time is 10 minutes; uniformly heating the product C from 115 ℃ to 118 ℃ for 1 minute; and uniformly cooling the product C to the normal temperature from 118 ℃ for 4 minutes.
4. A method of assaying sturgeon fish intestines prepared according to the method of claim 1, 2 or 3, characterized in that: including gel strength assays, water retention assays, thiol content assays, available lysine content assays, and gel solubility assays.
5. The method for measuring according to claim 4, wherein: the gel strength assay comprises the steps of: determining the breaking strength and the sinking depth of the sturgeon sausage by texture profile analysis by using a texture analyzer, and obtaining a detection result by using a calculation formula; the calculation formula is as follows: gel strength/g.cm-breaking strength/g-indentation depth/cm.
6. The method for measuring according to claim 4, wherein: the water binding assay comprises the steps of: cutting sturgeon fish intestines into slices with the height of 5mm and accurately weighing the slices as X; then 3 pieces of filter paper are placed on the lower layer of the sturgeon fish intestine, 2 pieces of filter paper are placed on the upper layer of the sturgeon fish intestine, a weight of 5kg is placed on the top of the sturgeon fish intestine, the filter paper is taken out after 2 minutes, the sturgeon fish intestine is weighed and recorded as Y, and then a detection result is obtained through a calculation formula; the calculation formula is as follows:
7. the method for measuring according to claim 4, wherein: the method for measuring the content of the sulfhydryl comprises the following steps: putting 1g of sturgeon intestines into 10mL of 0.2M triaminomethane buffer solution, then taking 4mL of mixed solution, oscillating and mixing uniformly, adding 4mL of 5,5' -dithiobis solution with the concentration of 0.1% into the mixed solution, placing the mixed solution in an environment with the temperature of 40 ℃ for reaction for 25 minutes, and measuring the light absorption value at 412nm after the reaction is finished to obtain a detection result.
8. The assay method according to claim 4, wherein the effective lysine content assay method comprises the steps of:
preparing 2mL of 80mg/L o-phthalaldehyde ethanol solution, 50mL of 0.1M sodium borate buffer solution, 5mL of 20% sodium dodecyl sulfate solution and 0.2mL of beta-mercaptoethanol solution respectively, mixing the solutions, and fixing the volume to form 100mL of OPA solution to obtain a product A;
dissolving 100mg of sturgeon fish intestines in 10mL of pure water, uniformly stirring, centrifuging for 30 minutes at 4000rpm, taking and diluting supernatant, taking 100 mu L of diluted supernatant when the absorbance of the diluted supernatant reaches 0.2-0.8, uniformly mixing the diluted supernatant with 4mL of product A, and reacting for 2 minutes at 20 ℃ to obtain product B;
thirdly, taking a 2% sodium dodecyl sulfate solution as a blank reference substance, drawing a standard curve by using the blank reference substance, measuring the absorbance of the B substance at a wavelength of 340nm, and converting the absorbance by using the standard curve to obtain the content of the effective lysine so as to obtain a detection result.
9. The assay of claim 4, wherein the gel solubility assay comprises the steps of: taking 2g of sturgeon fish intestines, mixing and homogenizing 10mL of 0.05M sodium chloride solution, 10mL of 0.6M sodium chloride solution, 10mL of first sodium chloride urea mixed solution and 10mL of second sodium chloride urea mixed solution, standing the homogenized solution for 1 hour at 4 ℃, centrifuging at 9000rpm for 20 minutes, and measuring the content of protein in supernatant to obtain a detection result; wherein the first mixed solution of sodium chloride and urea contains 0.6M of sodium chloride solution and 1.5M of urea, and the second mixed solution of sodium chloride and urea contains 0.6M of sodium chloride solution and 8M of urea.
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