CN110403120A - The method for improving cultured large yellow croaker meat fribrillin functional characteristic - Google Patents
The method for improving cultured large yellow croaker meat fribrillin functional characteristic Download PDFInfo
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- CN110403120A CN110403120A CN201810384384.XA CN201810384384A CN110403120A CN 110403120 A CN110403120 A CN 110403120A CN 201810384384 A CN201810384384 A CN 201810384384A CN 110403120 A CN110403120 A CN 110403120A
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- protein
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- 235000013372 meat Nutrition 0.000 title claims abstract description 46
- 241001596950 Larimichthys crocea Species 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 28
- 241000251468 Actinopterygii Species 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 34
- 108090000623 proteins and genes Proteins 0.000 abstract description 34
- 230000008859 change Effects 0.000 abstract description 9
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 238000009826 distribution Methods 0.000 abstract description 4
- 239000000523 sample Substances 0.000 description 20
- 230000002209 hydrophobic effect Effects 0.000 description 12
- 239000000243 solution Substances 0.000 description 12
- 239000000839 emulsion Substances 0.000 description 11
- 238000012360 testing method Methods 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 210000000988 bone and bone Anatomy 0.000 description 8
- 238000001514 detection method Methods 0.000 description 8
- 230000009977 dual effect Effects 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 5
- 230000031700 light absorption Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000008363 phosphate buffer Substances 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- UDSAIICHUKSCKT-UHFFFAOYSA-N bromophenol blue Chemical compound C1=C(Br)C(O)=C(Br)C=C1C1(C=2C=C(Br)C(O)=C(Br)C=2)C2=CC=CC=C2S(=O)(=O)O1 UDSAIICHUKSCKT-UHFFFAOYSA-N 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 125000001165 hydrophobic group Chemical group 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 240000004980 Rheum officinale Species 0.000 description 1
- 235000008081 Rheum officinale Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 125000003172 aldehyde group Chemical group 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012496 blank sample Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 102000005525 fibrillarin Human genes 0.000 description 1
- 108020002231 fibrillarin Proteins 0.000 description 1
- 102000013370 fibrillin Human genes 0.000 description 1
- 108060002895 fibrillin Proteins 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- -1 ice trichloroacetic acids Chemical class 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000004848 nephelometry Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000002331 protein detection Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods for improving cultured large yellow croaker meat fribrillin functional characteristic, include the following steps: that S1. takes clean Pseudosciaena crocea meat, meat gruel is made, and are dispensed using vacuum packaging；S2. the vacuum-packed flesh of fish is placed in ice temperature environment, 150 ~ 500MPa ultra high pressure treatment, and uses water phase pressure maintaining, the dwell time is 10 ~ 15 minutes.The present invention is handled the cultured large yellow croaker flesh of fish by super-pressure, limit specific pressure limit and dwell time, the structure of Larimichthys crocea fribrillin is set to change, it affects the distribution of charges, conformation, the degree of exposure of surface hydrophobicity group of amino acid especially so as to cause the variation of property of protein such as retentiveness, dissolubility, emulsibility etc., obtains desired property of protein.
Description
Technical field
The present invention relates to a kind of food processing methods, more particularly, to a kind of processing method of aquatic products flesh of fish.
Background technique
The physical and chemical functional characteristic of fribrillin and structure feature generally refer to that protein can be made to become people in the flesh of fish
Required food feature and the physicochemical properties having, these properties play an important role to the quality of food.From answering
Angle says, it is to determine protein utilization value that functional character, which plays protein application range very important,
Key factor.The dissolubility of the normal finger protein matter of the physicochemical properties of protein, foaming characteristic, retentiveness, holds oil at emulsibility
The performances such as property, viscosity.These functional characteristics are not mutually indepedent, entirely different property, there is connecting each other between them,
Such as the gelatification of protein had not only related to the interaction (forming space three-dimensional reticular structure) between protein molecule, but also
It is related to protein molecule with the interaction (reservation of water) between hydrone；And viscosity, solubility all refer to protein with
Effect between protein.The functional characteristic of fribrillin in protein also with itself physicochemical property (protein it is big
Small, shape, amino acid composition and sequence, net charge distribution, structure and conformation, surface hydrophobic, turbidity, aldehyde group content, molecule
Flexible and rigidity etc.) it is directly related, the prior art is fresh on how to improve Larimichthys crocea fribrillin functionality Quality Research
It has been reported that, therefore how to differentiate above-mentioned association and provide solution with the functional character for improving Larimichthys crocea fribrillin and be
Urgent problem to be solved.
Summary of the invention
In order to solve the above technical problems, the present invention provides, a kind of operation is relatively easy, it is fine to be efficiently modified Larimichthys crocea myogen
The functional character of fibrillarin and the Larimichthys crocea processing method for not destroying Larimichthys crocea entirety flavor.
The technical solution of the present invention is to provide it is a kind of improve cultured large yellow croaker meat fribrillin functional characteristic method,
Include the following steps:
S1Clean Pseudosciaena crocea meat is taken, meat gruel is made, is dispensed using vacuum packaging；
S2The vacuum-packed flesh of fish is placed in ice temperature environment, 150 ~ 500MPa ultra high pressure treatment, and uses water phase pressure maintaining, pressure maintaining
Time is 10 ~ 15 minutes.
10 ~ 20MPa/s of the rate of rise is kept during step S2 ultra high pressure treatment, pressure leak process is completed in 3 ~ 5s, interior
About 4 DEG C of chamber temperature.
The advantages of the present invention: the present invention is handled the cultured large yellow croaker flesh of fish by super-pressure, is limited
Specific pressure limit and dwell time, so that the structure of Larimichthys crocea fribrillin is changed, especially affect ammonia
The distribution of charges of base acid, conformation, the degree of exposure of surface hydrophobicity group so as to cause property of protein for example retentiveness, dissolubility,
The variation of emulsibility etc. obtains desired property of protein.
Specific embodiment
The invention will be further described With reference to embodiment.
The ultra high pressure treatment principle that the present invention uses is as follows, and Pseudosciaena crocea meat albumen includes flesh therein when ultra high pressure treatment
High squeezing action of the fibrillin by high pressure, so that the connection relationship between protein structure itself and protein becomes
Change, and keeping the rate of rise is that 10 ~ 20MPa/s is combined the dwell time 10 ~ 15 minutes, is had in control fribrillin generation
It states the effect of change procedure and is allowed to tentatively reach desired result of variations, while super-pressure generates Thief zone to the flesh of fish and makees
With, reduce moisture and flesh of fish fribrillin binding force by the change for causing fribrillin property, and super-pressure not shadow
The primary structure for ringing fribrillin, will not change its material composition；Furthermore there is expansion to the flesh of fish when release, therefore
Control venting duration, which controls pressure release rate, can promote the fribrillin further occurrence conformation change of the flesh of fish to reach pre-
The configuration state of phase obtains required fribrillin property, such as ultra high pressure treatment will affect protein molecule in other words
The charged group of amino acid, and the carried charge of amino acid is more, moisture holding capacity is bigger.
Embodiment 1
The present invention provides a kind of method for improving cultured large yellow croaker meat fribrillin functional characteristic, includes the following steps:
S1.Fresh cultured large yellow croaker is purchased from Ningbo City fish market, every treaty 0.4kg, and iced storage is transported back, and clear water rinses, decaptitating,
It truncates, remove the peel, bone, take meat；
S2.The flesh of fish is placed in meat grinder, is rubbed to meat gruel, is sub-packed in 7*10*16 vacuum packaging bag, every bag of about 22g, dual chamber is true
Empty package；
S3.The vacuum-packed flesh of fish is placed under ice temperature environment, 150MPa ultra high pressure treatment, 15 MPa/s of the rate of rise, water phase
Pressure maintaining 10min, pressure leak process are completed in 3s, about 4 DEG C of inner cavity temperature, using untreated fish group sample as blank control group, are placed in -40
DEG C refrigerator is spare.
The measurement of fribrillin property
1. fribrillin extracts
The flesh of fish after taking appropriate ultra high pressure treatment adds 4 times of volume ice extracting solutions (20mM, pH7.5 phosphate buffer), and high speed is even
Pulp grinder 7500r/min is homogenized 60s, 7000r/min refrigerated centrifuge 10min, goes supernatant to repeat homogenate centrifugation twice, thick muscle fibril
Albumen (MPI) is homogenized 60s, and 4 times of volume ice washing lotion (0.1M NaCL solution) 7000r/min refrigerated centrifuge 10min go supernatant to repeat
Homogenate centrifugation is primary.Thick MPI homogenate 60s, 4 times of volume ice washing lotions, 3 layers of filtered through gauze, 7000r/min refrigerated centrifuge 10min sink
MPI weighing in shallow lake is placed in plastic culture dish, packet preservative film, -40 DEG C of freezing 48h, ALPHA2-4 freeze drier freeze-dryings
For 24 hours, liquid nitrogen grinding is at powder, vacuum packaging, kept dry, for following Protein Detection.
2. fribrillin retentiveness (WHC) measures
It takes 0.1 g(to be accurate to 0.0001 g) sample, adds water to pulpous state, whirlpool mixes, 28 DEG C of placements 30 min, 3500 r/min
15 min are centrifuged, centrifuge tube excessive moisture is poured out, weigh protein paste quality, each sample measurement is three times.
In formula: m0For centrifuge tube weight；m1For cuvette sample gross weight；m2To be centrifuged preceding cuvette sample weight；m3To remove water after centrifugation
Cuvette sample weight.
3. fribrillin dissolubility measures
0.5 g of flesh of fish fribrillin accurately is weighed, is dissolved in 18 mL, 0.6 m/100ml KCl, 7000 r/ of refiner
Min is homogenized 30 s, at room temperature 4 h of magnetic agitation, then 8500 r/min, 4 DEG C of 30 min of refrigerated centrifuge.10 mL of supernatant is taken,
2 mL ice trichloroacetic acids (50%), which are added, makes solution ultimate density 10%.After 10% trichloroacetic acid cleaning precipitating, it is dissolved in 0.5
In m/100ml NaOH solution.Protein content is measured using BCA method.Fribrillin sample is directly dissolved in 0.5m/100ml
NaOH (0.01g sample is dissolved in 8 ml, 0.5 m/100ml NaOH), as total protein content.The dissolution of fribrillin
Degree indicates that formula is as follows with dissolubility (PS):
PS(%)=
In formula: W1For protein content in supernatant, W2For total protein content in sample.
4. fribrillin surface hydrophobic measures
It takes fribrillin (MP) to be dissolved in the phosphate buffer of 20 mM pH 6.0, makes 5 mg/ of sample protein concentration
mL.It takes the bromophenol blue solution of 200 μ L, 1 mg/mL into the MP solution of 1mL, mixes, at room temperature magnetic stirrer 10
Min, then 7500 r/min room temperature are centrifuged 15 min, and 1ml supernatant is taken to be dissolved in 9 ml, 20 mM pH, 6.0 phosphate-buffered
In liquid, absorption value A is measured at 595nm1.Make blank sample light absorption value with phosphate buffer and is denoted as A0, as a result with " average value ±
Standard deviation " indicates.Surface hydrophobic is indicated with following formula:
Bromophenol blue ()=
5. fribrillin emulsibility measures
The measurement of emulsifying property uses nephelometry, and sample is dissolved in 0.1M(pH 6.5) in phosphate buffer solution, keep albumen dense
Degree is 1 mg/mL, takes 2.0 mL peanut oil and 8.0 mL Larimichthys crocea fribrillin solution in 50 ml plastic centrifuge tubes,
1000 r/min are homogenized 1 min, take 50 μ L of homogenate in 5 mL, 0.1% SDS solution from centrifugation bottom of the tube at once, whirlpool is mixed
A is denoted as with measurement light absorption value at ultraviolet specrophotometer 500nm after even device mixing0, same amount is taken in identical position after 10min
Solution, be also added in identical solution (5 mL, 0.1% SDS), whirlpool mix, uv-spectrophotometric 500nm place measurement
Light absorption value is denoted as A10, 0.1% SDS sample lysate is blank control.EAI(m2/ g) be emulsification vigor, ESI(%) it is that emulsification is steady
It is qualitative, it is indicated respectively by following formula:
In EAI formula: A0For the light absorption value at 500nm；φ is oil phase volume score (v/v) (φ=0.2)；C is protein concentration；
In ESI formula: A0、A10For emulsion 0min, 10min light absorption value.
Testing result is that the retentiveness of fribrillin is 1.9g/g after HIGH PRESSURE TREATMENT, dissolubility 11.29%,
Surface hydrophobic is 17.3 μ g, and emulsibility is 17.4 ㎡/g, emulsion stability 30%.
Embodiment 2
The present invention provides a kind of method for improving cultured large yellow croaker meat fribrillin functional characteristic, includes the following steps:
S1.Fresh cultured large yellow croaker is purchased from Ningbo City fish market, every treaty 0.4kg, and iced storage is transported back, and clear water rinses, decaptitating,
It truncates, remove the peel, bone, take meat；
S2.The flesh of fish is placed in meat grinder, is rubbed to meat gruel, is sub-packed in 7*10*16 vacuum packaging bag, every bag of about 22g, dual chamber is true
Empty package；
S3.The vacuum-packed flesh of fish is placed under ice temperature environment, 200MPa ultra high pressure treatment, rate of rise 15MPa/s, water phase is protected
10min is pressed, pressure leak process is completed in 3s, about 4 DEG C of inner cavity temperature, using untreated fish group sample as blank control group, is placed in -40 DEG C
Refrigerator is spare.
For detection method with embodiment 1, testing result is that the retentiveness of fribrillin is 2.2g/ after HIGH PRESSURE TREATMENT
G, dissolubility 10.8%, surface hydrophobic are 18.8 μ g, and emulsibility is 18.5 ㎡/g, emulsion stability 36%.
Embodiment 3
The present invention provides a kind of method for improving cultured large yellow croaker meat fribrillin functional characteristic, includes the following steps:
S1.Fresh cultured large yellow croaker is purchased from Ningbo City fish market, every treaty 0.4kg, and iced storage is transported back, and clear water rinses, decaptitating,
It truncates, remove the peel, bone, take meat；
S2.The flesh of fish is placed in meat grinder, is rubbed to meat gruel, is sub-packed in 7*10*16 vacuum packaging bag, every bag of about 22g, dual chamber is true
Empty package；
S3.The vacuum-packed flesh of fish is placed under ice temperature environment, 250MPa ultra high pressure treatment, rate of rise 15MPa/s, water phase is protected
10min is pressed, pressure leak process is completed in 3s, about 4 DEG C of inner cavity temperature, using untreated fish group sample as blank control group, is placed in -40 DEG C
Refrigerator is spare.
For detection method with embodiment 1, testing result is that the retentiveness of fribrillin is 2.4g/ after HIGH PRESSURE TREATMENT
G, dissolubility 7.8%, surface hydrophobic are 19.3 μ g, and emulsibility is 22.9 ㎡/g, emulsion stability 41%.
Embodiment 4
The present invention provides a kind of method for improving cultured large yellow croaker meat fribrillin functional characteristic, includes the following steps:
S1.Fresh cultured large yellow croaker is purchased from Ningbo City fish market, every treaty 0.4kg, and iced storage is transported back, and clear water rinses, decaptitating,
It truncates, remove the peel, bone, take meat；
S2.The flesh of fish is placed in meat grinder, is rubbed to meat gruel, is sub-packed in 7*10*16 vacuum packaging bag, every bag of about 22g, dual chamber is true
Empty package；
S3.The vacuum-packed flesh of fish is placed under ice temperature environment, 300MPa ultra high pressure treatment, rate of rise 15MPa/s, water phase is protected
10min is pressed, pressure leak process is completed in 3s, about 4 DEG C of inner cavity temperature, using untreated fish group sample as blank control group, is placed in -40 DEG C
Refrigerator is spare.
For detection method with embodiment 1, testing result is that the retentiveness of fribrillin is 1.4g/ after HIGH PRESSURE TREATMENT
G, dissolubility 6.2%, surface hydrophobic are 19.3 μ g, and emulsibility is 29 ㎡/g, emulsion stability 45%.
Embodiment 5
The present invention provides a kind of method for improving cultured large yellow croaker meat fribrillin functional characteristic, includes the following steps:
S1.Fresh cultured large yellow croaker is purchased from Ningbo City fish market, every treaty 0.4kg, and iced storage is transported back, and clear water rinses, decaptitating,
It truncates, remove the peel, bone, take meat；
S2.The flesh of fish is placed in meat grinder, is rubbed to meat gruel, is sub-packed in 7*10*16 vacuum packaging bag, every bag of about 22g, dual chamber is true
Empty package；
S3.The vacuum-packed flesh of fish is placed under ice temperature environment, 350MPa ultra high pressure treatment, rate of rise 15MPa/s, water phase is protected
10min is pressed, pressure leak process is completed in 3s, about 4 DEG C of inner cavity temperature, using untreated fish group sample as blank control group, is placed in -40 DEG C
Refrigerator is spare.
For detection method with embodiment 1, testing result is that the retentiveness of fribrillin is 3.2g/ after HIGH PRESSURE TREATMENT
G, dissolubility 6%, surface hydrophobic are 21 μ g, and emulsibility is 32 ㎡/g, emulsion stability 50%.
Embodiment 6
The present invention provides a kind of method for improving cultured large yellow croaker meat fribrillin functional characteristic, includes the following steps:
S1.Fresh cultured large yellow croaker is purchased from Ningbo City fish market, every treaty 0.4kg, and iced storage is transported back, and clear water rinses, decaptitating,
It truncates, remove the peel, bone, take meat；
S2.The flesh of fish is placed in meat grinder, is rubbed to meat gruel, is sub-packed in 7*10*16 vacuum packaging bag, every bag of about 22g, dual chamber is true
Empty package；
S3.The vacuum-packed flesh of fish is placed under ice temperature environment, 400MPa ultra high pressure treatment, rate of rise 15MPa/s, water phase is protected
10min is pressed, pressure leak process is completed in 3s, about 4 DEG C of inner cavity temperature, using untreated fish group sample as blank control group, is placed in -40 DEG C
Refrigerator is spare.
For detection method with embodiment 1, testing result is that the retentiveness of fribrillin is 2.9g/ after HIGH PRESSURE TREATMENT
G, dissolubility 5%, surface hydrophobic are 20.3 μ g, and emulsibility is 24 ㎡/g, emulsion stability 71%.
Embodiment 7
The present invention provides a kind of method for improving cultured large yellow croaker meat fribrillin functional characteristic, includes the following steps:
S1.Fresh cultured large yellow croaker is purchased from Ningbo City fish market, every treaty 0.4kg, and iced storage is transported back, and clear water rinses, decaptitating,
It truncates, remove the peel, bone, take meat；
S2.The flesh of fish is placed in meat grinder, is rubbed to meat gruel, is sub-packed in 7*10*16 vacuum packaging bag, every bag of about 22g, dual chamber is true
Empty package；
S3.The vacuum-packed flesh of fish is placed under ice temperature environment, 450MPa ultra high pressure treatment, rate of rise 15MPa/s, water phase is protected
10min is pressed, pressure leak process is completed in 3s, about 4 DEG C of inner cavity temperature, using untreated fish group sample as blank control group, is placed in -40 DEG C
Refrigerator is spare.
For detection method with embodiment 1, testing result is that the retentiveness of fribrillin is 1.6g/ after HIGH PRESSURE TREATMENT
G, dissolubility 4.5%, surface hydrophobic are 19.3 μ g, and emulsibility is 21.1 ㎡/g, emulsion stability 80%.
Embodiment 8
The present invention provides a kind of method for improving cultured large yellow croaker meat fribrillin functional characteristic, includes the following steps:
S1.Fresh cultured large yellow croaker is purchased from Ningbo City fish market, every treaty 0.4kg, and iced storage is transported back, and clear water rinses, decaptitating,
It truncates, remove the peel, bone, take meat；
S2.The flesh of fish is placed in meat grinder, is rubbed to meat gruel, is sub-packed in 7*10*16 vacuum packaging bag, every bag of about 22g, dual chamber is true
Empty package；
S3.The vacuum-packed flesh of fish is placed under ice temperature environment, 500MPa ultra high pressure treatment, rate of rise 15MPa/s, water phase is protected
10min is pressed, pressure leak process is completed in 3s, about 4 DEG C of inner cavity temperature, using untreated fish group sample as blank control group, is placed in -40 DEG C
Refrigerator is spare.
For detection method with embodiment 1, testing result is that the retentiveness of fribrillin is 1.5g/ after HIGH PRESSURE TREATMENT
G, dissolubility 3.58%, surface hydrophobic are 17 μ g, and emulsibility is 20.5 ㎡/g, emulsion stability 97%.
Comparative example
Without ultra high pressure treatment sample, for detection method with embodiment 1, testing result is that the retentiveness of fribrillin is
1.2g/g, dissolubility 2.95%, surface hydrophobic are 12.55 μ g, and emulsibility is 22.9 ㎡/g, emulsion stability 74.9%.
From the point of view of above-described embodiment and comparative example testing result, ultra high pressure treatment cultured large yellow croaker meat causes its protein
The loss of charged group makes the isoelectric point of fribrillin change and affects retentiveness, another aspect ultra high pressure treatment
So that fribrillin internal structure is changed, enhances the active force between protein, to influence fribrillin
Moisture holding capacity, compared with comparative example, protein its retentiveness after ultra high pressure treatment obtains different degrees of raising, in aquatic products
Retentiveness is related to aquatic products tenderness in Preservation Treatment field, therefore ultra high pressure treatment can also improve aquatic products tenderness quality；
Dissolubility is highly beneficial in the extracting and developing and purifying for determining native protein, and the degree of protein denaturation can also pass through
The deliquescent variation of protein is evaluated, when ultra high pressure treatment, due to hydrophobic residue inside pressure action protein matter by
Gradually the hydratability of exposure therefore protein reduces, and protein surface hydrophobicity improves, and protein structure generates aggregation, with comparative example phase
Than the protein after ultra high pressure treatment, its dissolubility is similarly obtained different degrees of raising；And when super-pressure is > 300MPa when, cultivation
The emulsibility activity of rheum officinale flesh of fish fribrillin is significantly improved or maintains essentially in previous level compared with comparative example, simultaneously
Emulsion stability is also maintained at higher level, this improvement and the pressure change degree of exposure of protein hydrophobic group, electricity
The factors such as lotus distribution, conformation are related.
The present embodiments relate to the material arrived, reagent and experimental facilities, are to meet marine fishery unless otherwise instructed
The commercial product of product process field.
The above is merely a preferred embodiment of the present invention, it is noted that for those skilled in the art
For, under the premise of not departing from core of the invention technology, improvements and modifications can also be made, these improvements and modifications are also answered
Belong to scope of patent protection of the invention.With any change in the comparable meaning and scope of claims of the present invention, all
It is considered as being included within the scope of the claims.
Claims (2)
1. a kind of method for improving cultured large yellow croaker meat fribrillin functional characteristic, it is characterised in that include the following steps:
S1Clean Pseudosciaena crocea meat is taken, meat gruel is made, is dispensed using vacuum packaging；
S2.The vacuum-packed flesh of fish is placed in ice temperature environment, 150 ~ 500MPa ultra high pressure treatment, and uses water phase pressure maintaining, pressure maintaining
Time is 10 ~ 15 minutes.
2. the method according to claim 1 for improving cultured large yellow croaker meat fribrillin functional characteristic, feature exist
In holding 10 ~ 20MPa/s of the rate of rise during the step S2 ultra high pressure treatment, pressure leak process is completed in 3 ~ 5s, inner cavity
About 4 DEG C of temperature.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111838395A (en) * | 2020-08-13 | 2020-10-30 | 湖北欣和生物科技有限公司 | Simple preparation method of fish protein isolate based emulsion cold gel |
| CN112574292A (en) * | 2020-12-15 | 2021-03-30 | 中国计量大学 | Method for preparing myofibrillar protein solution |
| CN114365849A (en) * | 2022-01-19 | 2022-04-19 | 海南盛美诺生物技术有限公司 | Storage method for bovine tendon elastin |
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2018
- 2018-04-26 CN CN201810384384.XA patent/CN110403120A/en active Pending
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| Title |
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| 雷叶斯，等: ""超高压处理对养殖大黄鱼肉肌原纤维蛋白理化特性的影响"", 《食品安全质量检测学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838395A (en) * | 2020-08-13 | 2020-10-30 | 湖北欣和生物科技有限公司 | Simple preparation method of fish protein isolate based emulsion cold gel |
| CN112574292A (en) * | 2020-12-15 | 2021-03-30 | 中国计量大学 | Method for preparing myofibrillar protein solution |
| CN114365849A (en) * | 2022-01-19 | 2022-04-19 | 海南盛美诺生物技术有限公司 | Storage method for bovine tendon elastin |
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