CN108902439B - Preparation method of grass carp meat protein with high adsorption performance on flavor components - Google Patents
Preparation method of grass carp meat protein with high adsorption performance on flavor components Download PDFInfo
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- CN108902439B CN108902439B CN201811003684.5A CN201811003684A CN108902439B CN 108902439 B CN108902439 B CN 108902439B CN 201811003684 A CN201811003684 A CN 201811003684A CN 108902439 B CN108902439 B CN 108902439B
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
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Abstract
The invention discloses a preparation method of grass carp meat protein with high adsorption performance on flavor components, which comprises the following steps: (1) slicing fresh grass carp meat, removing viscera, bony spur and visible adipose tissue, and mincing; (2) carrying out degreasing treatment on the grass carp meat sample by adopting a Soxhlet extraction method to obtain grass carp meat protein; (3) the extracted grass carp meat protein is subjected to pulse microwave treatment, the output power of the pulse microwave is preferably 800W, the output duty ratio of the microwave is 1-50%, the pulse width is 1-100ms, the frequency is 2400-2500MHz, the phase is 0-180 degrees, and the treatment time is 0-180 seconds; (4) freeze drying, grinding into powder, and sieving with 35-100 mesh sieve to obtain grass carp meat protein with high adsorption to flavor components. The adsorption capacity of the grass carp meat protein prepared by the method on flavor compounds can be integrally improved by 10-60%.
Description
Technical Field
The invention relates to grass carp meat protein, in particular to a preparation method of grass carp meat protein with high adsorption performance on flavor components.
Background
Research studies have shown that 91% of consumers have food taste as an important factor in the selection of food, most of the flavour of which is actually aroma. Flavors have been of great interest, which affect the organoleptic acceptability of people. Flavor depends on the concentration of various volatile components in the headspace, threshold values, etc., as related to temperature, vapor pressure of the volatile components, and interactions between other food components. The protein degradation can promote the formation of flavor substances, and meanwhile, the headspace concentration of the flavor substances can be changed by the adsorption effect of molecular bonds on volatile components, and the gel and the texture of the food are influenced; the overall balance of the flavor is changed to different degrees by improving the mass transfer resistance of the volatile components, and the flavor release of the food is greatly influenced.
Grass carp is one of four Chinese carps cultivated in fresh water in China, and is easy to decay in the production and transportation process due to high water content of fish meat, high endogenous enzyme activity, nearly neutral pH value and much body surface mucus. In addition to the limitation of the current domestic fresh water fish food processing technology, the utilization value of the grass carp serving as a high-protein low-fat fish food resource is not fully exerted, and the earthy taste of the grass carp affects the selection of consumers. Therefore, new processing techniques are urgently needed to improve the quality of fish protein and increase the acceptable degree of people.
The technology for improving the adsorption capacity of protein to flavor components is disclosed, which changes the concentration of protein, the type and concentration of salt to change the surface tension among protein molecules, and induces meat protein to generate oxidation reaction by establishing a hydroxyl radical oxidation system to increase the interaction among protein molecules, thereby changing the adsorption capacity of protein to flavor components. These methods are complicated to operate, require the introduction of chemical reagents, are highly polluting and do not have a good effect on the flavor adsorption capacity.
Disclosure of Invention
The invention aims to provide a preparation method of grass carp meat protein, which can improve the adsorption capacity of flavor compounds by 10-60%.
The invention discovers that the structure of the protein and the adsorption of flavor substances have an inseparable relationship, and the diversity of amino acids enables the protein and the volatile flavor components to have various acting forces, including ionic bonds, hydrogen bonds and hydrophobic interaction. In addition, proteins also cause physical adsorption of volatile components by van der waals forces, capillary adsorption. The acting forces are utilized to increase the adsorption capacity of the grass carp meat protein to certain characteristic flavor components, thereby meeting the requirements of modern food processing.
The secondary structure of the grass carp meat protein is changed from spiral and random curling to folding direction under the microwave field, and the change can effectively increase the adsorption capacity of flavor compounds. In particular, polar molecules such as proteins can absorb microwave energy and generate free radicals centered on carbon. Free radicals can bind to amino acid residues and alter the interaction forces between protein molecules, such as van der waals forces, hydrophobic and electrostatic interactions, hydrogen bonding, disulfide bonding. The specific electromagnetic effect of the microwave can affect the secondary structure of the grass carp meat protein in the processing process, change the interaction force for maintaining the stable protein structure and increase the hydrophobicity, thereby enhancing the stable combination of the grass carp meat protein and the flavor compound and improving the adsorption capacity of the grass carp meat protein on the flavor compounds such as 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal. However, the traditional microwave treatment mode is adopted, the materials are unevenly heated, the heat effect is serious, and the temperature of the materials in the treatment process is difficult to control. By adopting the pulse microwave treatment mode, the material can obtain high-power microwave treatment dosage in the pulse period, meanwhile, the heat dissipation is enhanced and the heat effect is reduced on the one hand by adjusting the duty ratio, so that the temperature in the treatment process is controllable, and on the other hand, the internal heat transfer is increased and the temperature distribution uniformity is improved.
The purpose of the invention is realized by the following technical scheme:
a preparation method of grass carp meat protein with high adsorption performance to flavor components comprises the following steps:
(1) removing impurities from fresh grass carp meat, slicing, removing bony spur, and mincing;
(2) carrying out degreasing treatment on the grass carp meat sample to obtain grass carp meat protein;
(3) treating the extracted grass carp meat protein by pulse microwave; the microwave output power is 800W, the microwave output duty ratio is 1-50%, the pulse width is 1-100ms, the frequency is 2400-2500MHz, the phase is 0-180 degrees, and the processing time is 0-180 s;
(4) vacuum freeze drying, grinding into powder, and sieving to obtain grass carp meat protein.
To further achieve the object of the present invention, preferably, the degreasing treatment is performed by using a soxhlet extraction method.
Preferably, the vacuum freeze drying condition in the step 4) is that the temperature is-40 to-50 ℃, the vacuum degree is 0.05 to 0.1MPa, and the drying time is 36 h.
Preferably, the sieving in step 4) is a 35-100 mesh sieve.
Preferably, the removing of impurities in step 1) is removing viscera, fat and connective tissue visible to the naked eye.
Preferably, the flavor component is one or more of 2, 4-decadienal, 1-octen-3-ol, n-dodecanal and n-nonanal.
The principle of the invention is as follows: the structure of the protein, as well as intermolecular hydrogen bonding, disulfide bonding, van der waals forces, and the like, determine the adsorption characteristics of the protein to flavor compounds. The main driving force of the interaction between grass carp meat protein and flavor compounds under the condition of pulse microwaves is the change of hydrophobicity after the protein is changed. For the same compounds, the hydrophobicity is increased, and the adsorption capacity to flavor substances is enhanced. The pulse microwave mainly changes the protein structure of the grass carp meat, the secondary structure is changed from spiral and random curling to the folding direction, and the hydrophobicity is increased. The hydrophobic change brought by the change of the secondary structure of the protein of the grass carp meat protein and the flavor compound under the action of the pulse microwaves with different intensities enables the absorption and analysis phenomena to exist between the grass carp meat protein and the flavor compound respectively, and the absorption capacity of the grass carp meat protein to the flavor compound can be changed by utilizing the change. Meanwhile, the heat effect of microwave treatment is reduced by adopting a pulse microwave treatment mode, so that the temperature in the treatment process is controllable.
Compared with the prior art, the invention has the following advantages:
(1) the invention provides a preparation method of grass carp meat protein with high adsorption performance to flavor components, which is characterized in that the extracted grass carp meat protein is treated under the condition of pulse microwave, the pulse microwave can cause larger biological response of protein under the condition of no obvious heat effect, the temperature in the whole process is controllable, and the heating uniformity is improved;
(2) the method adopts the pulse microwave method to prepare the grass carp meat protein with high adsorption performance on flavor components, has simple working procedures, does not need to add a large amount of chemical reagents, has low energy consumption and high treatment efficiency, does not pollute the environment, and belongs to green and environment-friendly processing; the adsorption capacity of the grass carp meat protein prepared by the method on flavor compounds can be improved by 10-60%.
Detailed Description
The present invention will be further described with reference to the following examples for better understanding of the present invention, but the embodiments of the present invention are not limited thereto.
It should be noted that in the examples, the flavor substances are dissolved by methanol, and the methanol is used as a solvent of the flavor substances and is only used for the subsequent gas mass spectrometry, so that the step is not required in the actual processing process. The method for preparing the grass carp meat protein with high adsorption performance to the flavor components does not need to add flavor substances, and persons skilled in the art also know that the flavor substances are directly added in the subsequent production according to the needs of the product without being dissolved by methanol.
Example 1
The method comprises the following steps of firstly removing impurities from fresh grass carp meat, slicing, removing bone spurs, mincing, and carrying out degreasing treatment on a grass carp meat sample by adopting a Soxhlet extraction method to obtain grass carp meat protein. The extracted grass carp meat protein is subjected to pulse microwave treatment, the microwave output power is controlled to be 100W, the microwave output duty ratio is 50%, the pulse width is 10MS, the frequency is 2400MHz, the phase is 0 DEG, the treatment time is 30s, 50 mu L of 2, 4-decadienal, 1-octen-3-ol, n-dodecanal and n-nonanal flavor substances with the mass concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated grass carp meat protein, and then the flavor compounds are separated, identified and calculated by a solid-phase microextraction gas-phase mass spectrometry (SPME-GC-MS) technology. The adsorption capacity of the grass carp meat protein which is not subjected to pulse microwave treatment on the flavor compounds is compared and analyzed. Through detection, the adsorption capacities of flavor components such as the grass carp meat protein 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal after pulse microwave treatment are respectively 26%, 23%, 35% and 27%, and the adsorption capacities of the flavor components to the flavor compounds are respectively improved by 8.3%, 9.5%, 9.4% and 12.5% compared with the adsorption capacity of the grass carp meat protein without pulse microwave treatment.
Example 2
The method comprises the following steps of firstly removing impurities from fresh grass carp meat, slicing, removing bone spurs, mincing, and carrying out degreasing treatment on a grass carp meat sample by adopting a Soxhlet extraction method to obtain grass carp meat protein. The extracted grass carp meat protein is subjected to pulse microwave treatment, the microwave output power is controlled to be 200W, the microwave output duty ratio is 10%, the pulse width is 5ms, the frequency is 2500MHz, the phase is 150 degrees, the treatment time is 90s, and 50 microliter of 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal flavor substances with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated grass carp meat protein. Through detection, the adsorption capacities of flavor components such as the grass carp meat protein 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal after pulse microwave treatment are respectively 22%, 25%, 36% and 29%, and are respectively improved by 12.5%, 19.0%, 12.5% and 20.8% compared with the adsorption capacity of the grass carp meat protein which is not subjected to pulse microwave treatment to flavor compounds.
Example 3
The method comprises the following steps of firstly removing impurities from fresh grass carp meat, slicing, removing bone spurs, mincing, and carrying out degreasing treatment on a grass carp meat sample by adopting a Soxhlet extraction method to obtain grass carp meat protein. The extracted grass carp meat protein is subjected to pulse microwave treatment, the microwave output power is controlled to be 300W, the microwave output duty ratio is 30%, the pulse width is 50ms, the frequency is 2400MHz, the phase is 180 degrees, the treatment time is 15s, and 50 microliter of 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal flavor substances with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated grass carp meat protein. Through detection, the adsorption capacities of flavor components such as the grass carp meat protein 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal after pulse microwave treatment are respectively 28%, 27%, 39% and 31%, and are respectively improved by 16.7%, 28.6%, 21.9% and 29.2% compared with the adsorption capacity of the grass carp meat protein which is not subjected to pulse microwave treatment to flavor compounds.
Example 4
The method comprises the following steps of firstly removing impurities from fresh grass carp meat, slicing, removing bone spurs, mincing, and carrying out degreasing treatment on a grass carp meat sample by adopting a Soxhlet extraction method to obtain grass carp meat protein. The extracted grass carp meat protein is subjected to pulse microwave treatment, the microwave output power is controlled to be 500W, the microwave output duty ratio is 15%, the pulse width is 10ms, the frequency is 2400MHz, the phase is 60 degrees, the treatment time is 20s, and 50 microliter of 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal flavor substances with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated grass carp meat protein. Through detection, the adsorption capacities of flavor components such as the grass carp meat protein 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal after pulse microwave treatment are respectively 31%, 29%, 41% and 33%, and are respectively improved by 29.2%, 38.1%, 28.1% and 37.5% compared with the adsorption capacity of the grass carp meat protein without pulse microwave treatment on flavor compounds.
Example 5
The method comprises the following steps of firstly removing impurities from fresh grass carp meat, slicing, removing bone spurs, mincing, and carrying out degreasing treatment on a grass carp meat sample by adopting a Soxhlet extraction method to obtain grass carp meat protein. The extracted grass carp meat protein is subjected to pulse microwave treatment, the microwave output power is controlled to be 750W, the microwave output duty ratio is 10%, the pulse width is 1ms, the frequency is 2450MHz, the phase is 30 degrees, the treatment time is 20s, and 50 mu L of 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal flavor substances with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated grass carp meat protein. Through detection, the adsorption capacities of flavor components such as the grass carp meat protein 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal after pulse microwave treatment are respectively 34%, 31%, 44% and 36%, and are respectively improved by 41.7%, 47.6%, 37.5% and 50.0% compared with the adsorption capacity of the grass carp meat protein without pulse microwave treatment on flavor compounds.
Example 6
The method comprises the following steps of firstly removing impurities from fresh grass carp meat, slicing, removing bone spurs, mincing, and carrying out degreasing treatment on a grass carp meat sample by adopting a Soxhlet extraction method to obtain grass carp meat protein. The extracted grass carp meat protein is subjected to pulse microwave treatment, the microwave output power is controlled to be 300W, the microwave output duty ratio is 25%, the pulse width is 1ms, the frequency is 2450MHz, the phase is 30 degrees, the treatment time is 20s, and 50 mu L of 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal flavor substances with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated grass carp meat protein. Through detection, the adsorption capacities of flavor components such as the grass carp meat protein 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal after pulse microwave treatment are respectively 29%, 27%, 39% and 31%, and are respectively improved by 20.8%, 28.6%, 21.9% and 29.2% compared with the adsorption capacity of the grass carp meat protein which is not subjected to pulse microwave treatment to flavor compounds.
Example 7
The method comprises the following steps of firstly removing impurities from fresh grass carp meat, slicing, removing bone spurs, mincing, and carrying out degreasing treatment on a grass carp meat sample by adopting a Soxhlet extraction method to obtain grass carp meat protein. The extracted grass carp meat protein is subjected to pulse microwave treatment, the microwave output power is controlled to be 800W, the microwave output duty ratio is 1%, the pulse width is 20ms, the frequency is 2450MHz, the phase is 90 degrees, the treatment time is 180s, and 50 microliter of 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal flavor substances with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated grass carp meat protein. Through detection, the adsorption capacities of flavor components such as the grass carp meat protein 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal after pulse microwave treatment are respectively 35%, 32%, 45% and 38%, and the adsorption capacities of the flavor components to the flavor compounds are respectively improved by 45.8%, 52.4%, 40.6% and 58.3% compared with the adsorption capacity of the grass carp meat protein without pulse microwave treatment.
The present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents and are included in the scope of the present invention.
Claims (5)
1. A preparation method of grass carp meat protein with high adsorption performance to flavor components is characterized by comprising the following steps:
(1) removing impurities from fresh grass carp meat, slicing, removing bony spur, and mincing;
(2) carrying out degreasing treatment on grass carp meat to obtain grass carp meat protein;
(3) treating the extracted grass carp meat protein by pulse microwave; the microwave output power is 800W, the microwave output duty ratio is 1-50%, the pulse width is 1-100ms, the frequency is 2400-2500MHz, the phase is 0-180 degrees, and the processing time is 15-180 s;
(4) vacuum freeze drying, grinding into powder, and sieving to obtain grass carp meat protein;
the flavor components are a plurality of 2, 4-decadienal, 1-octene-3-ol, n-dodecanal and n-nonanal.
2. The method for preparing grass carp meat protein having high adsorption performance to flavor components according to claim 1, wherein: the degreasing treatment is performed by adopting a Soxhlet extraction method.
3. The method for preparing grass carp meat protein having high adsorption performance to flavor components according to claim 1, wherein: the vacuum freeze drying condition in the step 4) is that the temperature is minus 40 ℃ to minus 50 ℃, the vacuum degree is 0.05 MPa to 0.1MPa, and the drying time is 36 hours.
4. The method for preparing grass carp meat protein having high adsorption performance to flavor components according to claim 1, wherein: the sieving in the step 4) is to sieve with 35 to 100 meshes.
5. The method for preparing grass carp meat protein having high adsorption performance to flavor components according to claim 1, wherein: the impurity removal in the step 1) is to remove internal organs, bony spurs and adipose tissues.
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