CN111011767B - Iris sepia muscle modification method - Google Patents
Iris sepia muscle modification method Download PDFInfo
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- CN111011767B CN111011767B CN201911192373.2A CN201911192373A CN111011767B CN 111011767 B CN111011767 B CN 111011767B CN 201911192373 A CN201911192373 A CN 201911192373A CN 111011767 B CN111011767 B CN 111011767B
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- 210000003205 muscle Anatomy 0.000 title claims abstract description 52
- 238000002715 modification method Methods 0.000 title claims abstract description 9
- 241000238370 Sepia Species 0.000 title description 7
- 241000238371 Sepiidae Species 0.000 claims abstract description 52
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 48
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 32
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000002791 soaking Methods 0.000 claims abstract description 23
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 16
- 239000001110 calcium chloride Substances 0.000 claims abstract description 16
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 16
- 239000011780 sodium chloride Substances 0.000 claims abstract description 16
- 102000004142 Trypsin Human genes 0.000 claims abstract description 15
- 108090000631 Trypsin Proteins 0.000 claims abstract description 15
- 239000012588 trypsin Substances 0.000 claims abstract description 15
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 13
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 13
- 238000011282 treatment Methods 0.000 claims abstract description 13
- 241000238366 Cephalopoda Species 0.000 claims abstract description 12
- 230000004048 modification Effects 0.000 claims abstract description 8
- 238000012986 modification Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 abstract description 6
- 102000008934 Muscle Proteins Human genes 0.000 abstract description 3
- 108010074084 Muscle Proteins Proteins 0.000 abstract description 3
- 238000004132 cross linking Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 8
- 238000012545 processing Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 102000029816 Collagenase Human genes 0.000 description 2
- 108060005980 Collagenase Proteins 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229960002424 collagenase Drugs 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000071493 Iris tectorum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011284 combination treatment Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Classifications
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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
- A23L17/50—Molluscs
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Abstract
The invention provides a iris cuttlefish muscle modification method, which comprises the following steps: (1) performing ultrasonic water bath treatment on iris cuttlefish; (2) Soaking iris cuttlefish treated in the step (1) in sodium chloride, calcium chloride, propylene glycol and trypsin solution; (3) deacidifying with sodium bicarbonate solution. The modification of the iris cuttlefish muscle can be realized through the steps. The method can effectively improve the muscle texture characteristics, improve the crosslinking property and elasticity of the iris squid muscle protein, reduce the hardness and improve the rehydration property after drying.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a iris cuttlefish muscle modification method.
Background
In recent years, iris tectorum, also called red squid or south squid, becomes one of main fishing objects of a fish boat with a light cover net in the south sea. The problems of high acidity, hard taste and the like of the fleshy quality of the iris cuttlefish are solved, the fresh selling price is low, the enthusiasm of fishermen in fishing is low, usually, after the low-value fishery objects such as the iris cuttlefish are captured by a fishing boat, the iris cuttlefish is thrown back into the sea again, and the resources cannot be well developed and utilized. The processed iris squid product is in a substantially blank state, and the unsuitable muscle property processing is one of the obstacles preventing the deep processing. Therefore, improving the meat quality of iris cuttlefish has an important role in improving the commodity value of iris cuttlefish, and how to change the muscle properties of iris cuttlefish becomes a key problem to be solved.
Most aquatic products are tender in muscle, the northleonurus squid, the peru squid and the like of cephalopods are high in meat elasticity and good in taste, muscle modification is not needed generally, and more studies are conducted on the improvement of the water retention capacity of the muscle by adopting a water retention agent such as composite phosphate and the like so as to keep the palatability of the muscle in the processing process. Phosphate has a muscle softening effect, but when added at a high concentration, metal astringency is generated, and excessive intake of phosphate causes a certain harm to the human body. Therefore, there is a need to find more suitable methods to improve the muscle properties of iris and adjust the pH of the muscle.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a iris cuttlefish muscle modification method which can effectively improve the muscle texture characteristics, improve the crosslinking property and elasticity of muscle protein and reduce the hardness.
The aim of the invention is achieved by the following technical scheme:
a method for modifying iris cuttlefish muscle, comprising the following steps:
(1) Performing ultrasonic water bath treatment on iris cuttlefish;
(2) Soaking iris cuttlefish treated in the step (1) in sodium chloride, calcium chloride, propylene glycol and trypsin solution;
(3) And (3) taking the iris cuttlefish treated in the step (2), and carrying out deacidification treatment by adopting sodium bicarbonate solution to realize the modification of the iris cuttlefish muscle.
The power of the ultrasonic water bath in the step (1) is 200-400 w, and the time of the water bath is 5-10 min.
Preferably, the power of the ultrasonic water bath is 300w and the time of the water bath is 7min.
In the step (2), the mass fraction of sodium chloride is 2% -4%, the mass fraction of calcium chloride is 0.5% -1.0%, the mass fraction of propylene glycol is 2% -5%, and the mass fraction of trypsin is 0.01% -0.03%. The temperature of the iris cuttlefish soaked in the solution of sodium chloride, calcium chloride, propylene glycol and collagenase is 20-30 ℃ and the soaking time is 2-4 h.
Preferably, the mass fraction of sodium chloride is 3%, the mass fraction of calcium chloride is 0.8%, the mass fraction of propylene glycol is 3%, and the mass fraction of trypsin is 0.02%. The soaking temperature of Iris sepia in sodium chloride, calcium chloride, propylene glycol and collagenase solution is 25deg.C, and the soaking time is 3h.
The mass fraction of sodium bicarbonate in the step (3) is 0.1-1.0%, and the deacidification time is 20-30 min.
Preferably, the mass fraction of sodium bicarbonate is 0.5%, and the deacidification time is 25min.
The invention uses ultrasonic wave to treat meat, which can destroy the integrity of muscle cells and promote the action of enzymes in muscle. The content of myofibrillar protein and collagen in the muscle is an important factor influencing the taste of the muscle, and researches show that the content of collagen in the iris cuttlefish is higher than that of a common aquatic product, so that the ultrasonic treatment of the iris cuttlefish muscle can promote the rupture of the myofibrillar protein and weaken the collagen, thereby reducing the shearing force of the muscle and achieving the effect of modifying the meat quality. Meanwhile, through the hydrolysis of trypsin on collagen, the combination treatment of enzyme and ultrasound can better improve the meat quality. In addition, mineral ions and alcohols can promote endogenous enzymes to change muscle structures, improve muscle texture characteristics, improve the crosslinking property and elasticity of muscle proteins, and reduce hardness. Sodium bicarbonate solution is slightly alkaline, so that the acidity of muscles can be improved, and the structure of the muscles can be promoted to be changed. Through the compound synergistic treatment, the muscle property of the iris cuttlefish can be obviously improved.
Compared with the prior art, the invention has the following effects:
(1) The additive used in the invention has the characteristics of low cost and safety;
(2) The method can improve the texture characteristics of the muscles and the acidity of the muscles, and better improves the processing adaptability of the muscles;
(3) The method has great significance and value for promoting rehydration and reducing water activity of the subsequent dried processed products.
(4) The method has the advantages of simple operation process, feasible technical conditions and lower cost, and is suitable for market and industrial popularization.
Drawings
FIG. 1a is a comparison of texture (hardness) of iris in a process of the invention;
FIG. 1b is a texture (elasticity) comparison of iris in the process of the present invention;
FIG. 1c is a texture (chewiness) comparison of iris in the process of the invention;
FIG. 2 is a comparison of muscle acidity after treatment of iris in accordance with the method of the present invention;
FIG. 3 is a comparison of the rehydration of dried iris-cuttlefish products treated by the method of the invention;
FIG. 4 is a comparison of water activity of dried iris-cuttlefish products treated by the method of the present invention.
Detailed Description
The technical scheme of the present invention will be further described with reference to specific embodiments so that those skilled in the art can better understand and implement the technical scheme of the present invention.
Example 1
A method for modifying iris cuttlefish muscle, comprising the following steps:
(1) The iris cuttlefish is treated by ultrasonic water bath with the power of 200w and the time of 5min.
(2) And (2) adding 2% sodium chloride, 0.5% calcium chloride, 2% propylene glycol and 0.01% trypsin solution into the iris cuttlefish treated in the step (1) for soaking, wherein the soaking temperature is 20 ℃ and the soaking time is 2 hours.
(3) The soaked iris cuttlefish is deacidified for 20min by adopting 0.1% sodium bicarbonate solution, and the iris cuttlefish muscle modification can be realized.
In the embodiment, the rehydration rate of the iris cuttlefish after drying can reach 42 percent.
Example two
A method for modifying iris cuttlefish muscle, comprising the following steps:
(1) The iris cuttlefish is treated by ultrasonic water bath with the power of 300w and the time of 5min.
(2) And (3) adding 3% sodium chloride, 0.75% calcium chloride, 3% propylene glycol and 0.02% trypsin solution into the iris cuttlefish treated in the step (1) for soaking, wherein the soaking temperature is 20 ℃ and the soaking time is 2 hours.
(3) Deacidifying with 0.5% sodium bicarbonate solution for 20min to modify muscle of Iris sepia.
In the embodiment, the rehydration rate of the iris cuttlefish after drying can reach 48 percent.
Example III
A method for modifying iris cuttlefish muscle, comprising the following steps:
(1) The iris cuttlefish is treated by ultrasonic water bath with power of 400w and water bath time of 10min.
(2) And (3) adding 4% sodium chloride, 1.0% calcium chloride, 5% propylene glycol and 0.03% trypsin solution into the iris cuttlefish treated in the step (1) for soaking, wherein the soaking temperature is 30 ℃ and the soaking time is 4 hours.
(3) Deacidifying with 1.0% sodium bicarbonate solution for 30min to modify muscle of Iris sepia.
In the embodiment, the rehydration rate of the iris cuttlefish after drying can reach 54 percent.
Example IV
A method for modifying iris cuttlefish muscle, comprising the following steps:
(1) The iris cuttlefish is treated by ultrasonic water bath with the power of 300w and the time of 7min.
(2) And (3) adding 3% sodium chloride, 0.8% calcium chloride, 3% propylene glycol and 0.02% trypsin solution into the iris cuttlefish treated in the step (1) for soaking, wherein the soaking temperature is 25 ℃, and the soaking time is 3 hours.
(3) Deacidifying with 0.5% sodium bicarbonate solution for 25min to modify muscle of Iris sepia.
In the embodiment, the rehydration rate of the iris cuttlefish after drying can reach 52 percent.
Example five
A method for modifying iris cuttlefish muscle, comprising the following steps:
(1) The iris cuttlefish is treated by ultrasonic water bath with power of 300w and water bath time of 10min.
(2) And (3) adding 3% sodium chloride, 0.8% calcium chloride, 4% propylene glycol and 0.02% trypsin solution into the iris cuttlefish treated in the step (1) for soaking, wherein the soaking temperature is 30 ℃ and the soaking time is 3 hours.
(3) Deacidifying with 0.8% sodium bicarbonate solution for 25min to modify muscle of Iris sepia.
In the embodiment, the rehydration rate of the iris cuttlefish after drying can reach 54 percent.
Test examples
Treatment group: the iris squid was subjected to a muscle modification treatment by the method of example five.
Blank group: the iris cuttlefish is soaked in water at 30 deg.C for 3 hr, and finally soaked in distilled water with pH of 7.0 for 25min.
The texture, pH, rehydration rate, and water activity of the iris in the treatment and blank groups were measured and the experimental results are shown in FIGS. 1 a-4. Other embodiments may achieve similar results as processing sets, not shown.
Experimental results show that the texture (hardness, elasticity and chewiness), pH value, rehydration rate and water activity of the iris cuttlefish in the muscle modification method treatment group are obviously different from those of the blank group (p is less than 0.05), wherein the hardness, chewiness and water activity of the iris cuttlefish in the treatment group are lower than those of the blank group, and the elasticity, pH value and rehydration rate of the iris cuttlefish in the treatment group are higher than those of the blank group.
The above embodiments are only some embodiments of the present invention, but not limiting the scope of the present invention, and any modifications and variations based on the concept of the present invention fall within the scope of the present invention, and the specific scope of the present invention is defined in the claims.
Claims (6)
1. A method for modifying iris cuttlefish muscle, which is characterized by comprising the following steps:
(1) Performing ultrasonic water bath treatment on iris cuttlefish;
(2) Soaking iris cuttlefish treated in the step (1) in sodium chloride, calcium chloride, propylene glycol and trypsin solution;
(3) Taking the iris cuttlefish treated in the step (2), and carrying out deacidification treatment by adopting sodium bicarbonate solution to realize the modification of the iris cuttlefish muscle;
the power of the ultrasonic water bath in the step (1) is 200-400 w, and the time of the water bath is 5-10 min;
in the step (2), the mass fraction of sodium chloride is 2% -4%, the mass fraction of calcium chloride is 0.5% -1.0%, the mass fraction of propylene glycol is 2% -5%, and the mass fraction of trypsin is 0.01% -0.03%;
and (3) the mass fraction of sodium bicarbonate in the step (3) is 0.1% -1.0%, and the deacidification time is 20-30 min.
2. The method for modifying iris-cuttlefish muscle according to claim 1, wherein the power of the ultrasonic water bath in the step (1) is 300w and the time of the water bath is 7min.
3. The iris squid muscle modification method according to claim 1, wherein the mass fraction of sodium chloride in the step (2) is 3%, the mass fraction of calcium chloride is 0.8%, the mass fraction of propylene glycol is 3%, and the mass fraction of trypsin is 0.02%.
4. The iris squid muscle modification method according to claim 1, wherein the temperature of the iris squid immersed in the sodium chloride, calcium chloride, propylene glycol and trypsin solution in the step (2) is 20 ℃ to 30 ℃ and the immersing time is 2 to 4 hours.
5. The method for muscle modification of iris-cuttlefish according to claim 4, wherein the temperature of soaking iris-cuttlefish in the solution of sodium chloride, calcium chloride, propylene glycol and trypsin in the step (2) is 25 ℃ and the soaking time is 3 hours.
6. The iris squid muscle modification method according to claim 1, wherein the mass fraction of sodium bicarbonate in the step (3) is 0.5%, and the deacidification time is 25min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911192373.2A CN111011767B (en) | 2019-11-28 | 2019-11-28 | Iris sepia muscle modification method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911192373.2A CN111011767B (en) | 2019-11-28 | 2019-11-28 | Iris sepia muscle modification method |
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| CN111011767B true CN111011767B (en) | 2023-08-01 |
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