CN111374170A - 用于鲅鱼鱼糜的防腐抑菌改良剂及其制备方法与应用方法 - Google Patents
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Abstract
本发明提出的用于鲅鱼鱼糜的防腐抑菌改良剂,探究其对鲅鱼鱼糜贮藏期间菌落总数及其凝胶特性的影响,以期为鲅鱼加工贮存乃至新型结构改良剂选择提供理论依据。本发明改良剂为苹果多酚和蛋清形成的复合体系,该改良剂对鲅鱼鱼糜有着明显的保鲜作用,且改良剂对鲅鱼的凝胶品质有着显著性的提升,说明鱼糜凝胶整体可接受性良好。本发明提供的改良剂能够有效延长鲅鱼鱼糜货架期并增强鲅鱼鱼糜的凝胶品质,可作为新型的鱼糜改良剂,同时改良剂的制备方法不会对环境造成二次污染,制备工艺简单,经济实用。
Description
技术领域
本发明涉及鱼糜的改良及应用领域,具体为用于鲅鱼鱼糜的防腐抑菌改良剂及其制备方法与应用方法。
背景技术
我国目前拥有丰富的沿海淡水渔业和鱼类养殖资源,鱼糜制品作为一种主要的水产食品,深受国内外消费者喜爱,鱼糜制品价格的进一步上升将为我国带给沿海淡水渔业进一步健康发展的有利机会。但是,大部分鱼糜制品存在保鲜时间短、易凝胶劣化和凝胶强度低等问题。鱼糜中的水分和营养成分较高,对微生物敏感易导致腐烂,也存在细菌污染的风险,使得其保鲜时间短;鱼糜的凝胶形成归因于其浓缩的肌原纤维蛋白,凝胶的强度对于一个鱼糜制品来说至关重要,因为它的强度是直接决定一个鱼糜制品的质量的关键因素之一。因此研究新工艺方法,延长鱼糜的保鲜期、提高鱼糜制品的凝胶弹性,具有其深远的价值与意义。
作为目前我国最重要的水产和海洋旅游经济食用鱼类之一,鲅鱼不仅味道鲜美,而且含有丰富的蛋白质、脂肪、维生素等营养元素。但与大多数海鱼一样,捕捞上岸后不易存活。贮运期间内,由于对微生物的氧化作用,鱼肉中的酸性蛋白质极易被细菌分解,产生一种小分子碱性的含氮有机化合物,从而很容易导致鱼体腐败甚至变质,食用后产生头晕、呕吐及腹泻等中毒症状,这大大影响了鲅鱼的市场。由于鲅鱼保鲜时间短、肌原纤维蛋白的凝胶性能较弱,所以市面上的鲅鱼主要以鲜食和腌制为主,影响了鲅鱼鱼糜的发展。
发明内容
为解决鲅鱼由于其肉质本身特性难以形成凝胶的问题,本发明提供一种绿色、制备工艺简单、经济实用,可以应用于食品领域的新型防腐抑菌复合凝胶改良剂。本发明所用苹果多酚是从苹果皮中提取的天然植物多酚,具有抗氧化、消臭、保鲜、保香、护色、防止维生素损失等作用,可以防止食品品质劣变、延长货架期,且能提高鱼糜的凝胶特性;本发明所用蛋清通常被用作鱼糜产品的主要成分之一,用以提高凝胶特性并为凝胶提供更白、更光滑的外观,为鱼糜制品的品质提升拓展空间。
为达到上述目的,本发明具体是通过以下技术方案来实现的:
用于鲅鱼鱼糜的防腐抑菌改良剂,所述改良剂为苹果多酚改性蛋清,有效成分为苹果多酚和蛋清,所述苹果多酚与蛋清的体积质量比为1:1,单位为ml:g,所述苹果多酚为0.5~1.5%的苹果多酚溶液。
同时,本发明还提出了用于鲅鱼鱼糜的防腐抑菌改良剂的制备方法,取蛋清,搅拌并过滤,添加苹果多酚搅拌至均匀,随后在室温下连续搅拌混合物得到苹果多酚改性蛋清,将反应产物进行储存备用。
优选的,所述苹果多酚为0.5~1.5%的苹果多酚溶液。
优选的,所述在室温下连续搅拌具体是通过磁力搅拌器和恒温水浴在低速下连续搅拌混合物,时间为70~90分钟,温度为20~30℃,反应产物储存温度为4℃。
此外,本发明提出了改良剂的应用方法,具体包括以下步骤:
S1、取鱼肉,用水漂洗;
S2、将步骤S1制得的鱼肉用NaCl溶液漂洗后过滤制得鱼糜;
S3、将步骤S2制得的鱼糜与所述苹果多酚改性蛋清和食盐、冰块,混合搅拌1~5min。
优选的,步骤S1具体为:鱼经过去头尾内脏后取肉,用1~5倍体积去离子水漂洗10~20min,重复两次。
优选的,步骤S2具体为:将步骤S1制得的鱼肉用0.10~0.25%的NaCl溶液漂洗15~20min后过滤制得鱼糜。
优选的,步骤S3具体为:将步骤S2制得的鱼糜、鱼糜质量1~3%的食盐和的苹果多酚改性蛋清放入搅拌机内,所述苹果多酚改性蛋清的加入量为鱼糜质量的5%,并添加2~5块冰块,采用低温斩拌机混合搅拌1~5min,温度控制在4~10℃。
本发明的有益效果是:
(1)本发明采用具有抗氧化、清除自由基等功能的高效低毒的天然抗氧化剂苹果多酚,有效延长了鱼糜制品的贮存期。
(2)本发明所用苹果多酚具有预防高血压、抗肿瘤、抗衰老、抗突变、抗辐射、抗过敏、防龋齿、增强肌力等多种保健功能,能够一定程度满足人们对食品保健功能的需求,增加鱼糜的附加值。
(3)本发明方法添加的苹果多酚浓度低、含量少,加入后几乎不降低鱼糜中鱼肉蛋白含量及其风味。
(4)本发明方法采用苹果多酚-蛋清的复合体系增强鲅鱼鱼糜的凝胶特性,所得凝胶强度较对照组鲅鱼鱼糜制品均显著提高,为鱼糜改良剂提供了新思路,且本发明方法所采用的工艺简单,所用试剂使用量低、成本低,绿色安全,能够有效延长鲅鱼鱼糜制品的货架期并提高其凝胶特性,提升鲅鱼鱼糜产品价值。
附图说明
图1为苹果多酚改性蛋清对鲅鱼鱼糜贮藏期内TVB-N值的变化;
图2为苹果多酚改性蛋清对鲅鱼鱼糜贮藏期内菌落总数的变化;
图3为苹果多酚改性蛋清对鲅鱼鱼糜破断力的影响。
具体实施方式
以下结合具体的实施例对本发明技术方案做进一步的说明。
用于鲅鱼鱼糜的防腐抑菌改良剂,所述改良剂为苹果多酚改性蛋清,有效成分为苹果多酚和蛋清,所述苹果多酚与蛋清的体积质量比为1:1,单位为ml:g,所述苹果多酚为0.5~1.5%的苹果多酚溶液。
同时,本发明还提出了用于鲅鱼鱼糜的防腐抑菌改良剂的制备方法,取蛋清,搅拌并过滤,添加苹果多酚搅拌至均匀,随后在室温下连续搅拌混合物得到苹果多酚改性蛋清,将反应产物进行储存备用。
优选的,所述苹果多酚为0.5~1.5%的苹果多酚溶液。
优选的,所述在室温下连续搅拌具体是通过磁力搅拌器和恒温水浴在低速下连续搅拌混合物,时间为70~90分钟,温度为20~30℃,反应产物储存温度为4℃。
此外,本发明提出了改良剂的应用方法,具体包括以下步骤:
S1、取鱼肉,用水漂洗;
S2、将步骤S1制得的鱼肉用NaCl溶液漂洗后过滤制得鱼糜;
S3、将步骤S2制得的鱼糜与所述苹果多酚改性蛋清和食盐、冰块,混合搅拌1~5min。
优选的,步骤S1具体为:鱼经过去头尾内脏后取肉,用1~5倍体积去离子水漂洗10~20min,重复两次。
优选的,步骤S2具体为:将步骤S1制得的鱼肉用0.10~0.25%的NaCl溶液漂洗15~20min后过滤制得鱼糜。
优选的,步骤S3具体为:将步骤S2制得的鱼糜、鱼糜质量1~3%的食盐和的苹果多酚改性蛋清放入搅拌机内,所述苹果多酚改性蛋清的加入量为鱼糜质量的5%,并添加2~5块冰块,采用低温斩拌机混合搅拌1~5min,温度控制在4~10℃。
对比例:不添加苹果多酚改性蛋清制备鲅鱼鱼糜
步骤1、鱼经过去头尾内脏后取肉;
步骤2、将步骤1得到的鱼肉用去离子水进行漂洗,用3倍去离子水漂洗20min,重复两次;
步骤3、将步骤2所得鱼糜再用0.10%的NaCl溶液漂洗20min后过滤。
步骤4、取漂洗后的鱼肉10g和鱼肉质量3g的食盐放入飞利浦搅拌机内,并添加两块冰块,采用低温斩拌机混合搅拌2min,温度控制在4℃,得到鲅鱼鱼糜凝胶。
所制备的鲅鱼鱼糜凝胶的TVB-N图见图1,鲅鱼鱼糜凝胶菌落总数见图2,鲅鱼鱼糜凝胶破断力见图3。
实施例1:添加浓度为0.75%的苹果多酚溶液的苹果多酚改性蛋清制备鲅鱼鱼糜
步骤1、取蛋清5g,轻轻搅拌并用三层纱布过滤,添加浓度为0.75%的苹果多酚溶液5ml,搅拌至均匀,然后在室温(25℃)下通过磁力搅拌器和恒温水浴在低速下连续搅拌混合物70分钟将反应产物储存在4℃,得到苹果多酚改性蛋清。
步骤2、鱼经过去头尾内脏后取肉;
步骤3、将步骤2得到的鱼肉用去离子水进行漂洗,用3倍去离子水漂洗20min,重复两次;
步骤4、将步骤3所得鱼糜再用0.15%的NaCl溶液漂洗20min后过滤;
步骤5、将漂洗后的鱼肉10g、3g的食盐、0.5ml步骤1所得苹果多酚改性蛋清复合溶液放入飞利浦搅拌机内,并添加两块冰块,采用低温斩拌机混合搅拌2min,温度控制在4℃,得到鲅鱼鱼糜凝胶。
所制备的鲅鱼鱼糜凝胶的TVB-N图见图1,鲅鱼鱼糜凝胶菌落总数见图2,鲅鱼鱼糜凝胶破断力见图3。
实施例2:添加浓度为1%的苹果多酚溶液的苹果多酚改性蛋清制备鲅鱼鱼糜
步骤1、取蛋清5g,轻轻搅拌并用三层纱布过滤,添加浓度为1%的苹果多酚溶液5ml,搅拌至均匀,然后在室温(25℃)下通过磁力搅拌器和恒温水浴在低速下连续搅拌混合物70分钟将反应产物储存在4℃,得到苹果多酚改性蛋清;
步骤2、鱼经过去头尾内脏后取肉;
步骤3、将步骤2得到的鱼肉用去离子水进行漂洗,用4倍去离子水漂洗20min,重复两次;
步骤4、将步骤3所得鱼糜再用0.2%的NaCl溶液漂洗20min后过滤。
步骤5、将漂洗后的鱼肉10g、3g的食盐、0.5ml步骤1所得苹果多酚改性蛋清复合溶液放入飞利浦搅拌机内,并添加两块冰块,采用低温斩拌机混合搅拌2min,温度控制在4℃,得到鲅鱼鱼糜凝胶。
所制备的鲅鱼鱼糜凝胶的TVB-N图见图1,鲅鱼鱼糜凝胶菌落总数见图2,鲅鱼鱼糜凝胶破断力见图3。
实施例3:添加浓度为1.25%的苹果多酚溶液的苹果多酚改性蛋清制备鲅鱼鱼糜
步骤1、取蛋清5g,轻轻搅拌并用三层纱布过滤,添加浓度为1.25%的苹果多酚溶液5ml,搅拌至均匀,然后在室温(25℃)下通过磁力搅拌器和恒温水浴在低速下连续搅拌混合物70分钟将反应产物储存在4℃,得到苹果多酚改性蛋清;
步骤2、鱼经过去头尾内脏后取肉;
步骤3、将步骤2得到的鱼肉用去离子水进行漂洗,用4倍去离子水漂洗20min,重复两次;
步骤4、将步骤3所得鱼糜再用0.25%的NaCl溶液漂洗20min后过滤;
步骤5、将漂洗后的鱼肉10g、3g的食盐、0.5ml步骤1所得苹果多酚改性蛋清复合溶液放入飞利浦搅拌机内,并添加两块冰块,采用低温斩拌机混合搅拌2min,温度控制在4℃,得到鲅鱼鱼糜凝胶。
所制备的鲅鱼鱼糜凝胶的TVB-N图见图1,鲅鱼鱼糜凝胶菌落总数见图2,鲅鱼鱼糜凝胶破断力见图3。
鱼糜中的水分和营养成分较高,对微生物敏感易导致腐烂,存在细菌污染的风险,使得其保鲜期短。挥发性盐基氮是判断鱼类新鲜度的重要指标之一,根据中国食品卫生标准《食品安全国家标准鲜、冻动物性水产品》(GB 2733-2015)知,海水鱼的限度为30mg/100g,新鲜鱼类在挥发性盐基氮低于30mg/100g时认定为新鲜,超过30mg/100g的认定为腐败。
鲅鱼鱼糜在贮藏过程中的挥发性盐基氮变化情况如图1所示,挥发性盐基氮的含量随储藏时间而不断增加,由实验结果可以证明,添加苹果多酚改性蛋清后鲅鱼鱼糜能够延缓品质劣变,从而延长其保质期。贮藏结束后,添加苹果多酚改性的蛋清的TVB-N值均低于对比例(空白组),表明苹果多酚改性蛋清复合溶液对鲅鱼鱼糜中的TVB-N具有抑制作用。
苹果多酚改性蛋清对鲅鱼鱼糜贮藏期内菌落总数的影响见图2,空白组的样品与其他实施例的样品效果具有显著的差异。可见苹果多酚改性蛋清可以明显抑制鲅鱼鱼糜中微生物的生长,且随着添加量的增多,抑制效果越好,鱼糜细菌落微生物总数持续增长的趋势基本一致,结果表明蛋清与鱼糜凝胶对菌落总数抑制效果良好。
图3可见鲅鱼鱼糜凝胶制品破断力呈先上升后下降的趋势,但均比空白组高,表明添加苹果多酚改性蛋清后样品凝胶强度均有提升。
以上结果表明,本发明所提供的新型防腐抑菌复合凝胶改良剂,添加浓度为1~1.25%的苹果多酚改性蛋清效果最佳,可有效防腐抑菌,延长保鲜期,并提升凝胶强度,增加鱼糜的附加价值。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何不经过创造性劳动想到的变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应该以权利要求书所限定的保护范围为准。
Claims (8)
1.用于鲅鱼鱼糜的防腐抑菌改良剂,其特征在于,所述改良剂为苹果多酚改性蛋清,有效成分为苹果多酚和蛋清,所述苹果多酚与蛋清的体积质量比为1:1,单位为ml:g,所述苹果多酚为0.5~1.5%的苹果多酚溶液。
2.用于鲅鱼鱼糜的防腐抑菌改良剂的制备方法,其特征在于,取蛋清,搅拌并过滤,添加苹果多酚搅拌至均匀,随后在室温下连续搅拌混合物得到苹果多酚改性蛋清,将反应产物进行储存备用。
3.根据权利要求2所述的制备方法,其特征在于,所述苹果多酚为0.5~1.5%的苹果多酚溶液。
4.根据权利要求2所述的制备方法,其特征在于,所述在室温下连续搅拌具体是通过磁力搅拌器和恒温水浴在低速下连续搅拌混合物,时间为70~90分钟,温度为20~30℃,反应产物储存温度为4℃。
5.基于权利要求1所述的改良剂的应用方法,具体包括以下步骤:
S1、取鱼肉,用水漂洗;
S2、将步骤S1制得的鱼肉用NaCl溶液漂洗后过滤制得鱼糜;
S3、将步骤S2制得的鱼糜与所述苹果多酚改性蛋清和食盐、冰块,混合搅拌1~5min。
6.根据权利要求5所述的应用方法,其特征在于,所述步骤S1具体为:鱼经过去头尾内脏后取肉,用1~5倍体积去离子水漂洗10~20min,重复两次。
7.根据权利要求5所述的应用方法,其特征在于,所述步骤S2具体为:将步骤S1制得的鱼肉用0.10~0.25%的NaCl溶液漂洗15~20min后过滤制得鱼糜。
8.根据权利要求5所述的应用方法,其特征在于,所述步骤S3具体为:将步骤S2制得的鱼糜、鱼糜质量1~3%的食盐和的苹果多酚改性蛋清放入搅拌机内,所述苹果多酚改性蛋清的加入量为鱼糜质量的5%,并添加2~5块冰块,采用低温斩拌机混合搅拌1~5min,温度控制在4~10℃。
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