CN108902652A - A kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic - Google Patents
A kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic Download PDFInfo
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- CN108902652A CN108902652A CN201810470429.5A CN201810470429A CN108902652A CN 108902652 A CN108902652 A CN 108902652A CN 201810470429 A CN201810470429 A CN 201810470429A CN 108902652 A CN108902652 A CN 108902652A
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- polyphenol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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Abstract
The invention discloses a kind of method based on UVA radiation-induced Undaria pinnatifida Suringar polyphenol oxidase enhancing flesh of fish sausage product gel characteristic, this method includes：Chilled Spanish mackerel is thawed, adopts meat, mashing, on the basis of the 20-60g Spanish mackerel flesh of fish, after adding 10 μm of ol-200 μm of ol Undaria pinnatifida Suringar polyphenol solution homogenate mixing, refrigeration stands and fish sausage is made after carrying out UVA irradiation 0.5-3.5h；It is obtained through cooling balance with the flesh of fish sausage product compared with high-gel strength after fish sausage heating water bath.Beneficial effects of the present invention are：This method is suitable for industrialized production, can play the role of being effectively improved fish sausage product property.
Description
Technical field
The present invention relates to aquatic products deep process technology fields, in particular to a kind of ultraviolet induction thallus laminariae polyphenol
The method of oxidation enhancing gel characteristic.
Background technique
Major product one of of the fish sausage product (Fish sausage products) as the high-valued processing of aquatic products, institute
In the presence of selecting low in raw material price, the freshness of raw material of production insufficient, in protein characteristic lead to that its meat is poor, product bullet
The problems such as property is insufficient.Which results in a large amount of low value fishery resources to fail to be fully utilized, and the commercial value of fish sausage product is not
It is high.Therefore it how to be effectively improved the gelling performance of flesh of fish fribrillin, is that the flesh of fish and fish sausage product process faced coke
Point problem.
Fish sausage product gel characteristic is improved at present frequently with addition varieties of food items auxiliary material and additive, as potato starch,
Soybean protein isolate, albumen and plasma protein etc., but its additive amount in the flesh of fish is larger, and will affect the flavor of product,
Safety in utilization is poor.
Brown algae polyphenols (Phlorotannin) are a kind of polyphenolic substances extracted from brown alga, have it is anti-oxidant,
The bioactivity such as antiallergy, antitumor, immune, removing free radical.It but is mainly industrially at present therefrom to the utilization of brown alga
Algin, iodine, mannitol and potassium chloride are extracted, the extraction and utilization of brown algae polyphenols are seldom related to.It can be caused by UVA irradiation
Response to oxidative stress occurs for brown algae polyphenols in fish sausage product, leads to a large amount of accumulation of ROS, causes polyphenol oxidase and oxidation resistant
It is unbalance, it is allowed to be more likely to aoxidize, enzyme and non-enzymatic antioxidant system is caused to change, to reach enhancing flesh of fish sausage product gel
The purpose of characteristic.
Summary of the invention
To solve the above problems, the purpose of the present invention is to provide a kind of ultraviolet induction thallus laminariae polyphenol oxidases to enhance fish
The method of sausage gel characteristic improves flesh of fish sausage product gel strength, improves fish sausage product property.
The present invention provides a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic, this method includes
Following steps：
Step 1：The flesh of fish is pre-processed, including thawing, adopting meat, mashing and the flesh of fish handled well is divided into several pieces, every part
20-60g is spare；
Step 2：Prepare Undaria pinnatifida Suringar polyphenol solution；
Step 3：Prepared Undaria pinnatifida Suringar polyphenol solution is added in the flesh of fish handled well and is homogenized mixing；
Step 4：The flesh of fish for being added to Undaria pinnatifida Suringar polyphenol solution is put down after being coated in culture dish, carries out UVA irradiation；
Step 5：The flesh of fish after UVA irradiates is refrigerated and is stood, and fish sausage is made in flesh of fish bowel lavage；
Step 6：It is heat-treated fish sausage；
Step 7：Cooling balance stands fish sausage.
It is further improved as of the invention, in step 1, pretreated specific method is：The flesh of fish selects chilled Spanish mackerel,
Chilled Spanish mackerel is thawed, decaptitating truncates, removes internal organ, adopt meat, is beaten, it is spare to be then distributed into 20-60g.
It is further improved as of the invention, in step 2, Undaria pinnatifida Suringar polyphenol is configured to several pieces thallus laminariae spore
Cotyledon polyphenol solution, concentration are 100-200 μm of ol/mL.
It is further improved as of the invention, in step 3,10 μm of ol-200 is added in every portion of 20-60g flesh of fish of packing
Undaria pinnatifida Suringar polyphenol solution described in μm ol is simultaneously homogenized mixing.
It is further improved as of the invention, in step 4, is mixed with Undaria pinnatifida Suringar polyphenol solution with UVA irradiation
The flesh of fish, exposure intensity 0.8-2.0W/m2, when irradiation a length of 0.5-3.5h, in irradiation process temperature be maintained at 4 DEG C or less into
Row.
It further improves as of the invention, in step 5, the flesh of fish after UVA irradiates is refrigerated in 4 DEG C of environment quiet
Set 12-20h.
It is further improved as of the invention, in step 5, manufactured fish sausage diameter is 15mm.
It is further improved as of the invention, in step 6, heating water bath is carried out to manufactured fish sausage, heating water bath adds
Hot temperature is 40-100 DEG C, heating time 5-30min.
It is further improved as of the invention, in step 7, the fish sausage sample after heat treatment is immediately placed in ice bath and is protected
10-40min is deposited, then balance stands 1-4h at 20-30 DEG C.
Beneficial effects of the present invention are：By enhancing the flesh of fish based on ultraviolet light radiation-induced Undaria pinnatifida Suringar polyphenol oxidase
The method of sausage product gel characteristic can more effectively improve the gel strength of flesh of fish sausage product；The ultraviolet photograph of physics is used simultaneously
The method penetrated can preferably keep color, original local flavor and the nutritional ingredient of product, smaller to edible safety effects.Through
20%-60% can be improved in the flesh of fish sausage product gel strength that this method is handled, and significantly improves the bullet of flesh of fish sausage product
Property and mouthfeel, and it is simple for process, it is convenient for industrialized production.
Detailed description of the invention
Fig. 1 is the flow chart for the method that a kind of ultraviolet induction thallus laminariae polyphenol oxidase of the present invention enhances gel characteristic.
Specific embodiment
The present invention is described in further detail below by specific embodiment and in conjunction with attached drawing.
One kind described in the embodiment of the present invention, which is based on ultraviolet light radiation-induced Undaria pinnatifida Suringar polyphenol oxidase, enhances the flesh of fish
The method of intestines gel characteristic, this approach includes the following steps：
Step 1：Pre-process the flesh of fish；
Step 2：Prepare Undaria pinnatifida Suringar polyphenol solution；
Step 3：Prepared Undaria pinnatifida Suringar polyphenol solution is added in the flesh of fish handled well and is homogenized mixing；
Step 4：The flesh of fish for being added to Undaria pinnatifida Suringar polyphenol solution is put down after being coated in culture dish, carries out UVA irradiation；
Step 5：The flesh of fish after UVA irradiates is refrigerated and is stood, and fish sausage is made in flesh of fish bowel lavage；
Step 6：It is heat-treated fish sausage；
Step 7：Cooling balance stands fish sausage.
Further, in step 1, pretreated specific method is：The flesh of fish selects chilled Spanish mackerel, by chilled Spanish mackerel solution
Freeze, decaptitating truncates, removes internal organ, adopt meat, is beaten, it is spare to be then distributed into 20-60g.
Further, in step 2, Undaria pinnatifida Suringar polyphenol is configured to Undaria pinnatifida Suringar polyphenol solution, concentration is
100-200μmol/mL.Step 2 prepares specific method with application No. is methods disclosed in " 201710574735.9 ".
Further, in step 3, it is molten that 10 μm of ol-200 μm of ol Undaria pinnatifida Suringar polyphenol are added in every 20-60g flesh of fish
Liquid is simultaneously homogenized mixing.
Further, in step 4, the flesh of fish of Undaria pinnatifida Suringar polyphenol solution, exposure intensity are mixed with UVA irradiation
0.8-2.0W/m2, duration 0.5-3.5h is irradiated, irradiation process temperature is maintained at 4 DEG C or less progress.
Further, in step 5, the flesh of fish after UVA irradiates is refrigerated in 4 DEG C of temperature and stands 12-20h.
Further, in step 5, fish sausage will be fabricated to for flesh of fish bowel lavage after UVA irradiates and refrigerates standing, it is manufactured
Fish sausage diameter is 15mm.
Further, in step 6, the specific method of heat treatment is：Heating water bath is carried out to manufactured fish sausage, water-bath adds
Hot temperature is 40-100 DEG C, heating time 5-30min.
Further, in step 7, the fish sausage sample after heat treatment is immediately placed in ice bath and saves 10-40min, so
Balance stands 1-4h at 20-30 DEG C afterwards.
Fish sausage after standing to cooling balance carries out gel strength detection, and specific method is：Using TA.XT.Plus object
Property tester directly measure its Fracture Force and fracture distance.Test condition：Diameter is the P5s spheric probe of 5mm, test speed
1mm/s is displaced 10mm.Gel strength (gcm)=Fracture Force (g) × fracture distance (cm).
Case is embodied：
Embodiment 1：
It by chilled Spanish mackerel defrosting, decaptitating, truncates, remove internal organ, and carry out adopting meat in ice bath, adopt the mashing of the 20g flesh of fish.?
Continue homogenate mixing after the Undaria pinnatifida Suringar polyphenol solution that 10 μm of ol concentration of addition are 120 μm of ol/mL in 20g flesh of fish slurry.Institute
The flesh of fish is flat be coated in culture dish after, carry out ultraviolet irradiation 1.5h, exposure intensity 0.8W/m2.After refrigeration stands 14h, diameter is made
For the fish sausage of 15mm.Then heating water bath is carried out, 80 DEG C of heating temperature, heating time 8min makes its gelation.After heat treatment
Sample be immediately placed in ice bath and save 40min, carry out gel strength detection after 2h is balanced at 27 DEG C.Without UVA irradiation
Flesh of fish sausage product broken mechanics are from for 0.50cm, gel strength 81.9gcm；By the flesh of fish sausage product broken mechanics of ultraviolet irradiation
From for 0.54cm, gel strength 108.4gcm.Gel strength testing result is as shown in table 1, the results showed that, it is irradiated through UVA
The gel strength of flesh of fish sausage product can promote 32.4% after processing.
Table 1
Embodiment 2：
It by chilled Spanish mackerel defrosting, decaptitating, truncates, remove internal organ, and carry out adopting meat in ice bath, adopt the mashing of the 30g flesh of fish.?
Continue homogenate mixing after the Undaria pinnatifida Suringar polyphenol solution that 30 μm of ol concentration of addition are 170 μm of ol/mL in 30g flesh of fish slurry.Institute
The flesh of fish is flat be coated in culture dish after, carry out ultraviolet irradiation 3h, exposure intensity 1.0W/m2.After refrigeration stands 15h, diameter, which is made, is
The fish sausage of 15mm.Then heating water bath is carried out, 95 DEG C of heating temperature, heating time 20min makes its gelation.After heat treatment
Sample, which is immediately placed in ice bath, saves 30min, carries out gel strength detection after 4h is balanced at 25 DEG C.The fish irradiated without UVA
Meat sausage product fracture distance is 0.52cm, gel strength 99.3gcm；By UVA irradiation flesh of fish sausage product broken mechanics from
For 0.61cm, gel strength 121.8gcm.Gel strength testing result is as shown in table 2, the results showed that, at UVA irradiation
The gel strength of flesh of fish sausage product can promote 22.7% after reason.
Table 2
Embodiment 3：
It by chilled Spanish mackerel defrosting, decaptitating, truncates, remove internal organ, and carry out adopting meat in ice bath, adopt the mashing of the 40g flesh of fish.?
Continue homogenate mixing after the Undaria pinnatifida Suringar polyphenol solution that 120 μm of ol concentration of addition are 150 μm of ol/mL in 40g flesh of fish slurry.Institute
The flesh of fish is flat be coated in culture dish after, carry out ultraviolet irradiation 2h, exposure intensity 1.2W/m2.After refrigeration stands 18h, diameter, which is made, is
The fish sausage of 15mm.Then heating water bath is carried out, 65 DEG C of heating temperature, heating time 25min makes its gelation.After heat treatment
Sample, which is immediately placed in ice bath, saves 35min, carries out gel strength detection after 2h is balanced at 28 DEG C.The fish irradiated without UVA
Meat sausage product fracture distance is 0.60cm, gel strength 104.2gcm；By UVA irradiation flesh of fish sausage product broken mechanics from
For 0.64cm, gel strength 145.6gcm.Gel strength testing result is as shown in table 3, the results showed that, at UVA irradiation
The gel strength of flesh of fish sausage product can promote 39.7% after reason.
Table 3
Embodiment 4：
It by chilled Spanish mackerel defrosting, decaptitating, truncates, remove internal organ, and carry out adopting meat in ice bath, adopt the mashing of the 50g flesh of fish.?
Continue homogenate mixing after the Undaria pinnatifida Suringar polyphenol solution that 140 μm of ol concentration of addition are 200 μm of ol/mL in 50g flesh of fish slurry.Institute
The flesh of fish is flat be coated in culture dish after, carry out ultraviolet irradiation 3.5h, exposure intensity 1.4W/m2.After refrigeration stands 12h, diameter is made
For the fish sausage of 15mm.Then heating water bath is carried out, 50 DEG C of heating temperature, heating time 12min makes its gelation.After heat treatment
Sample be immediately placed in ice bath and save 20min, carry out gel strength detection after 2h is balanced at 30 DEG C.Without UVA irradiation
Flesh of fish sausage product broken mechanics are from for 0.58cm, gel strength 92.5gcm；The flesh of fish sausage product broken mechanics irradiated by UVA
From for 0.61cm, gel strength 132.3gcm.Gel strength testing result is as shown in table 4, the results showed that, it is irradiated through UVA
The gel strength of flesh of fish sausage product can promote 43.0% after processing.
Table 4
Embodiment 5：
It by chilled Spanish mackerel defrosting, decaptitating, truncates, remove internal organ, and carry out adopting meat in ice bath, adopt the mashing of the 60g flesh of fish.?
Continue homogenate mixing after the Undaria pinnatifida Suringar polyphenol solution that 60 μm of ol concentration of addition are 140 μm of ol/mL in 60g flesh of fish slurry.Institute
The flesh of fish is flat be coated in culture dish after, carry out ultraviolet irradiation 0.5h, exposure intensity 2.0W/m2.After refrigeration stands 12h, diameter is made
For the fish sausage of 15mm.Then heating water bath is carried out, 40 DEG C of heating temperature, heating time 30min makes its gelation.After heat treatment
Sample be immediately placed in ice bath and save 10min, carry out gel strength detection after 1h is balanced at 20 DEG C.Without UVA irradiation
Flesh of fish sausage product broken mechanics are from for 0.52cm, gel strength 94.8gcm；The flesh of fish sausage product broken mechanics irradiated by UVA
From for 0.63cm, gel strength 148.2gcm.Gel strength testing result is as shown in table 5, the results showed that, it is irradiated through UVA
The gel strength of flesh of fish sausage product can promote 56.3% after processing.
Table 5
Embodiment 6：
It by chilled Spanish mackerel defrosting, decaptitating, truncates, remove internal organ, and carry out adopting meat in ice bath, adopt the mashing of the 35g flesh of fish.?
Continue homogenate mixing after the Undaria pinnatifida Suringar polyphenol solution that 200 μm of ol concentration of addition are 100 μm of ol/mL in 35g flesh of fish slurry.Institute
The flesh of fish is flat be coated in culture dish after, carry out ultraviolet irradiation 3h, exposure intensity 1.0W/m2.After refrigeration stands 20h, diameter, which is made, is
The fish sausage of 15mm.Then heating water bath is carried out, 100 DEG C of heating temperature, heating time 5min makes its gelation.After heat treatment
Sample, which is immediately placed in ice bath, saves 15min, carries out gel strength detection after 2h is balanced at 20 DEG C.The fish irradiated without UVA
Meat sausage product fracture distance is 0.56cm, gel strength 103.8gcm；By UVA irradiation flesh of fish sausage product broken mechanics from
For 0.82cm, gel strength 166.1gcm.Gel strength testing result is as shown in table 5, the results showed that, at UVA irradiation
The gel strength of flesh of fish sausage product can promote 60.0% after reason.
Table 6
Show that the gel strength of fish sausage product improves respectively after UVA treatment with irradiation by 6 groups of comparative experimentss
32.4%, 22.7%, 39.7%, 43.0%, 56.3%, 60.0%, averagely improve 42.4%, it can be seen that, lured by UVA
Undaria pinnatifida Suringar polyphenol oxidase enhancing flesh of fish sausage product is led, the gel characteristic of flesh of fish sausage product, and this method are significantly enhanced
Color, original local flavor and the nutritional ingredient that product can be preferably kept using the method for physics ultraviolet irradiation, to edible peace
Full property influence is smaller and simple for process, is convenient for industrialized production.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic, which is characterized in that this method includes：
Step 1：Pre-process the flesh of fish；
Step 2：Prepare Undaria pinnatifida Suringar polyphenol solution；
Step 3：Prepared Undaria pinnatifida Suringar polyphenol solution is added in the flesh of fish handled well and is homogenized mixing；
Step 4：The flesh of fish for being added to Undaria pinnatifida Suringar polyphenol solution is put down after being coated in culture dish, carries out UVA irradiation；
Step 5：The flesh of fish after UVA irradiates is refrigerated and is stood, and fish sausage is made in flesh of fish bowel lavage；
Step 6：It is heat-treated fish sausage；
Step 7：Cooling balance stands fish sausage.
2. a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic according to claim 1, special
Sign is, in step 1, pretreated specific method is：The flesh of fish selects chilled Spanish mackerel, and chilled Spanish mackerel is thawed, and decaptitating is gone
Tail removes internal organ, adopts meat, and it is spare to be then distributed into 20-60g for mashing.
3. a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic according to claim 1, special
Sign is, in step 2, Undaria pinnatifida Suringar polyphenol is configured to Undaria pinnatifida Suringar polyphenol solution, concentration is 100-200 μ
mol/mL。
4. a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic according to claim 1, special
Sign is, in step 3, Undaria pinnatifida Suringar polyphenol solution and even described in 10 μm of ol-200 μm of ol is added in every 20-60g flesh of fish
Slurry mixing.
5. a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic according to claim 1, special
Sign is, in step 4, UVA a length of 0.5-3.5h, exposure intensity 0.8-2.0W/m when irradiating2, irradiation process temperature guarantees
It is carried out under the conditions of lower than 4 DEG C.
6. a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic according to claim 1, special
Sign is, in step 5, the flesh of fish after UVA irradiates is refrigerated in 4 DEG C of temperature and stands 12-20h.
7. a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic according to claim 1, special
Sign is, in step 5, manufactured fish sausage diameter is 15mm.
8. a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic according to claim 1, special
Sign is, in step 6, the specific method of heat treatment is：Heating water bath is carried out to manufactured fish sausage, water bath heating temperature is
40-100 DEG C, heating time 5-30min.
9. a kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic according to claim 1, special
Sign is, in step 7, the specific method that cooling balance is stood is：Fish sausage sample after heat treatment is immediately placed in ice bath
10-40min is saved, then balance stands 1-4h at a temperature of 20-30 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527192A (en) * | 2018-12-05 | 2019-03-29 | 大连工业大学 | A method of enhancing fish fribrillin product gel characteristic is aoxidized based on UVA radiation-induced riboflavin |
| CN109601898A (en) * | 2019-01-08 | 2019-04-12 | 大连工业大学 | A method of improving minced fish gel intensity |
| CN109924339A (en) * | 2019-03-05 | 2019-06-25 | 大连工业大学 | A method of enhancing fish myofibrillar protein gel characteristic in conjunction with polyphenol oxidase based on catechin |
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| CN106819948A (en) * | 2016-12-30 | 2017-06-13 | 大连工业大学 | A kind of preparation method and application of the gelation minced fillet high based on polyphenols |
| CN106857781A (en) * | 2017-01-22 | 2017-06-20 | 舟山金星水产有限公司 | A kind of preparation technology for preventing squid fat oxidation |
| CN107468719A (en) * | 2017-07-14 | 2017-12-15 | 大连工业大学 | A kind of algae polyphenol highly effective extraction method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
| CN106819948A (en) * | 2016-12-30 | 2017-06-13 | 大连工业大学 | A kind of preparation method and application of the gelation minced fillet high based on polyphenols |
| CN106857781A (en) * | 2017-01-22 | 2017-06-20 | 舟山金星水产有限公司 | A kind of preparation technology for preventing squid fat oxidation |
| CN107468719A (en) * | 2017-07-14 | 2017-12-15 | 大连工业大学 | A kind of algae polyphenol highly effective extraction method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527192A (en) * | 2018-12-05 | 2019-03-29 | 大连工业大学 | A method of enhancing fish fribrillin product gel characteristic is aoxidized based on UVA radiation-induced riboflavin |
| CN109601898A (en) * | 2019-01-08 | 2019-04-12 | 大连工业大学 | A method of improving minced fish gel intensity |
| CN109601898B (en) * | 2019-01-08 | 2022-04-26 | 大连工业大学 | Method for improving gel strength of minced fillet |
| CN109924339A (en) * | 2019-03-05 | 2019-06-25 | 大连工业大学 | A method of enhancing fish myofibrillar protein gel characteristic in conjunction with polyphenol oxidase based on catechin |
| CN109924339B (en) * | 2019-03-05 | 2022-08-26 | 大连工业大学 | Method for enhancing fish myofibrillar protein gel characteristics based on combination of catechin and polyphenol oxidase |
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| CN108902652B (en) | 2022-04-01 |
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