CN111436591B - Phosphorus-free tenderizer suitable for euphausia superba and application thereof - Google Patents

Phosphorus-free tenderizer suitable for euphausia superba and application thereof Download PDF

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CN111436591B
CN111436591B CN202010361446.2A CN202010361446A CN111436591B CN 111436591 B CN111436591 B CN 111436591B CN 202010361446 A CN202010361446 A CN 202010361446A CN 111436591 B CN111436591 B CN 111436591B
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antarctic krill
tenderizer
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李冬梅
林峻鑫
辛丘岩
张彪
那晓康
程胜
杨贺
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Dalian Polytechnic University
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Abstract

The invention discloses a phosphorus-free tendering agent suitable for euphausia superba, which comprises the following raw materials in percentage by mass: 15-35% of trehalose, 0-10% of sodium alginate, 10-40% of soybean protein isolate, 10-45% of basic amino acid, 5-35% of sodium chloride, 4-10% of chitosan and 3-10% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g. The phosphorus-free tendering agent suitable for the Antarctic krill does not contain phosphate, is high in safety and rapid and simple to use, can be used for soaking the Antarctic krill after being dissolved in water, can remarkably improve the tenderness of the cooked Antarctic krill, particularly reduces the loss of juice in the traditional processing and cooking process of the Antarctic krill, improves the hardening phenomenon of the traditional processing and cooking process of the Antarctic krill, and improves the edible taste and the nutritional quality.

Description

Phosphorus-free tenderizer suitable for euphausia superba and application thereof
Technical Field
The invention relates to the field of aquatic product processing, in particular to a phosphorus-free tendering agent suitable for euphausia superba and application thereof
Background
Antarctic krill is a single organism that lives on the earth in Antarctic, is known to be the most abundant resource, is nutritious, and is called the largest animal protein pool on earth. According to statistics, the biological resource amount of the antarctic krill is about 3.79 million tons, and meanwhile, about 3.42 to 5.36 million tons of shrimps can be bred every year. The fishing of the antarctic krill is started in the 60 th 20 th century abroad, and the fishing of the antarctic krill is firstly carried out in 2009 in China. In the early stage of fishing and development, the antarctic krill is mostly used in the aquaculture industry or as high-grade bait, and with the approval of the nutritional value of the antarctic krill and the development of technology, the antarctic krill is gradually developed into various high-value-added products for human consumption or use, but the target consumer population of the high-value-added products is limited, and at present, the annual total fishing amount of the global krill is still far lower than the limit of 62 ten thousand tons of the administrative fishery industry. Therefore, the development of the common cooked products becomes an important breakthrough for promoting the consumption of the current antarctic krill industry.
For Antarctic krill, because the composition ratio of each protein is different from that of common water products, some problems exist in the product cooking process, such as hardening phenomenon after traditional processing cooking and serious tenderness reduction. Meanwhile, the processing time and temperature also affect the taste and quality of cooked euphausia superba due to the autolytic enzyme property of euphausia superba. Phosphorus-containing modifying agents such as sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are mostly used at home and abroad as quality improvement of aquatic products, and composite phosphorus-free modifying agents such as sodium bicarbonate, sodium alginate and sodium citrate are also used for quality improvement. In the former, the addition amount of phosphate needs to be strictly controlled, and the additive effect generated by eating various aquatic products for a long time can also cause that the excessive intake of phosphorus affects the balance of calcium and phosphorus of a human body and is harmful to health; the latter requires a long processing time due to a poor quality improvement effect, and requires a large time and cost in the industrial production process. Therefore, the development of a targeted phosphorus-free tendering agent suitable for the antarctic krill is of great significance.
Disclosure of Invention
The invention aims to solve the problems of reduced tenderness, hardening and the like of the existing antarctic krill in frozen transportation and traditional processing and cooking, and provides the phosphorus-free tenderizer which has safe components, simple use method and short processing time, can obviously improve the tenderness of the antarctic krill, and improves the color, the taste and the texture of the antarctic krill.
The invention also discloses a phosphorus-free tendering agent suitable for euphausia superba and application thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a phosphorus-free tenderizer suitable for antarctic krill is composed of the following components in percentage by mass:
Figure BDA0002475205230000021
wherein: the basic amino acid is formed by mixing arginine, lysine and histidine according to a mass ratio of 3:1: 1; the enzyme activity of the glutamine transaminase is 5 ten thousand U/g.
In a preferable mode, the phosphorus-free tendering agent suitable for the antarctic krill consists of the following components in percentage by mass:
Figure BDA0002475205230000022
the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
In a preferable mode, the phosphorus-free tendering agent suitable for the antarctic krill consists of the following components in percentage by mass:
Figure BDA0002475205230000023
the basic amino acid consists of arginine, lysine and histidine in a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wumu/g.
The phosphorus-free tenderizer for the antarctic krill is used for soaking the antarctic krill meat, so that the cooking loss of the antarctic krill is reduced, and the tenderness is improved; the specific application method comprises the following steps: soaking Antarctic krill meat in a phosphorus-free tenderizer solution with the mass of 0.5-5 times that of the Antarctic krill meat, and soaking for 0.5-2 hours at 4 ℃; the non-phosphorus tenderizer solution is as follows: the phosphorus-free tendering agent suitable for the antarctic krill is dissolved in water to prepare the product; wherein the mass ratio of the phosphorus-free tenderizer suitable for the antarctic krill to water is 1: 9.
Preferably, the phosphorus-free tenderizer is suitable for antarctic krill, and is applied to the following steps: the mass ratio of the Antarctic phosphorus shrimp meat to the phosphorus-free tenderizer solution is 1: 2.
In a preferable mode, the phosphorus-free tendering agent suitable for the antarctic krill is applied by uniformly mixing the phosphorus-free tendering agent and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tendering agent solution; soaking Antarctic krill meat in the phosphorus-free tenderizer solution for 1h at 4 ℃; and soaking the antarctic krill and the phosphorus-free tenderizer solution according to the mass ratio of 1: 2.
The invention has the beneficial effects that:
(1) the phosphorus-free tenderizer for the euphausia superba, disclosed by the invention, can effectively improve the tenderness of a cooked product, improve the taste of the product, improve the flavor and improve the phenomena of hard and hardened meat of the cooked product of the euphausia superba after the euphausia superba is pretreated; the product loss rate is reduced, and the product yield is increased.
(2) The phosphorus-free tendering agent suitable for the euphausia superba is safe and phosphorus-free in components, can avoid the health problem caused by adding phosphate, and ensures the health of consumers.
(3) Compared with the treatment time of 3-5 h of a common quality improver on the market, the phosphorus-free tenderizer for the antarctic krill has the advantages that the pretreatment time is shortened to 0.5-2 h, the treatment steps are few, the time cost is saved, the production efficiency is improved, and the influence of the quality of the prawn meat caused by the autolysis problem of the antarctic krill can be effectively reduced.
Detailed Description
The following examples further illustrate the embodiments of the present invention in detail.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Trehalose used in the following examples was manufactured by Nanjing Jingrun Biotech Co., Ltd, CAS number 99-20-7; sodium alginate, the manufacturer is Nanjing Jingrun Biotech Co., Ltd, CAS number 9005-38-3; the soybean protein isolate is produced by Hangzhou Zhongxiao food ingredient company with CAS number of 9010-10-0; chitosan, manufactured by Shandong land sea blue Saint Biotechnology Co., Ltd, CAS number 9012-76-4; the glutamine transaminase is produced by Henan Lin Van biotech Co., Ltd, the CAS number is 80146-85-6, and the enzyme activity is 5 wu/g; arginine, manufactured by Henan Tang ancient food ingredient Co Ltd, with CAS number of 74-79-3; lysine, the manufacturer is Henan Tang ancient food ingredient Co Ltd, CAS number is 56-87-1; histidine was manufactured by Henan Tang food ingredient Co., Ltd, CAS number 71-00-1.
Example 1
A phosphorus-free tenderizer suitable for Antarctic krill is composed of the following raw materials in percentage by mass: 15% of trehalose, 6% of sodium alginate, 25% of soybean protein isolate, 10% of basic amino acid, 35% of sodium chloride, 6% of chitosan and 3% of glutamine transaminase; wherein the basic amino acid consists of arginine, lysine and histidine according to the mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g;
an application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 2
A phosphorus-free tenderizer suitable for Antarctic krill comprises the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid consists of arginine, lysine and histidine in a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wumu/g.
An application method of a phosphorus-free tendering agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the Antarctic krill with water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) and soaking Antarctic krill meat in the phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 3
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:5, and soaking for 1h at 4 ℃.
Example 4
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; wherein the basic amino acid consists of arginine, lysine and histidine according to the mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g;
an application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) and soaking Antarctic krill meat in the phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 2 hours at 4 ℃.
Example 5
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the Antarctic krill with water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 0.5h at 4 ℃.
Example 6
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid consists of arginine, lysine and histidine in a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wumu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:0.5, and soaking for 1h at 4 ℃.
Example 7
A phosphorus-free tenderizer suitable for Antarctic krill comprises the following raw materials in percentage by mass: 20% of trehalose, 3% of sodium alginate, 10% of soybean protein isolate, 40% of basic amino acid, 20% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) and soaking Antarctic krill meat in the phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 8
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 15% of trehalose, 10% of sodium alginate, 10% of soybean protein isolate, 45% of basic amino acid, 7% of sodium chloride, 8% of chitosan and 5% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 9
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 35% of trehalose, 20% of soybean protein isolate, 20% of basic amino acid, 5% of sodium chloride, 10% of chitosan and 10% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 10
The phosphorus-free tenderizer suitable for the antarctic krill is prepared by compounding the following raw materials in percentage by mass: 15% of trehalose, 8% of sodium alginate, 40% of soybean protein isolate, 10% of basic amino acid, 10% of sodium chloride, 10% of chitosan and 7% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:1, and soaking for 1h at 4 ℃.
Comparative example 1
A non-phosphorus tenderizer with a tenderizing effect is prepared from the following raw materials in percentage by mass: 100% of sodium chloride.
An application method of a non-phosphorus tenderizer with tenderizing effect comprises the following concrete implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 2:98, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 2
A non-phosphorus tenderizer with a tenderizing effect is prepared from the following raw materials in percentage by mass: 76.9 percent of trehalose and 23.1 percent of sodium chloride.
An application method of a non-phosphorus tenderizer with tenderizing effect comprises the following concrete implementation steps:
(1) uniformly mixing the non-phosphorus tenderizing agent and water according to the mass ratio of 6.5:93.5, and fully dissolving to prepare a non-phosphorus tenderizing agent solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 3
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 34.7 percent of sodium alginate and 65.3 percent of sodium chloride.
An application method of a non-phosphorus tenderizer with tenderizing effect comprises the following concrete implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 2.3:97.7, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 4
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 66.7 percent of basic amino acid and 33.3 percent of sodium chloride; wherein the basic amino acid consists of arginine, lysine and histidine according to the mass ratio of 3:1: 1.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 4.5:95.5, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 5
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 72.7 percent of soybean protein isolate and 27.3 percent of sodium chloride.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 5.5:94.5, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 6
A non-phosphorus tenderizer with a tenderizing effect is prepared from the following raw materials in percentage by mass: 25% of chitosan and 75% of sodium chloride.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the non-phosphorus tenderizing agent and water according to the mass ratio of 2:98, and fully dissolving to prepare a non-phosphorus tenderizing agent solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 7
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 16.7% of glutamine transaminase and 83.3% of sodium chloride, wherein the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free tendering agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 1.8:98.2, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 8
A commercially available meat tenderizer is available in the brand name of NH 01.
The application method of the commercially available meat tenderizer comprises the following specific implementation steps:
(1) uniformly mixing the commercially available meat tenderizer and water according to the mass ratio of 10:90, and fully dissolving to prepare a meat tenderizer solution;
(2) soaking Antarctic krill in a meat tenderizer solution, wherein the mass ratio of the Antarctic krill to the meat tenderizer solution is 1:1, and soaking for 15min at 4 ℃.
The Antarctic krill soaked and drained in all the examples and comparative examples of the present invention were used as a sample and placed in a 1000W boiling steamer respectively for 10min to determine the loss rate and tenderness.
Control group
The specific implementation steps are as follows: soaking Antarctic krill in a solution at a material-to-liquid ratio of 1:2 at 4 ℃ for 1h, and draining water after soaking; the solution is purified water without any added tenderizer. After soaking and draining, placing in a boiling steamer of 1000W for boiling for 10min, and measuring the loss rate and the tenderness of the steaming.
Index measurement:
(1) cooking loss rate: that is, the mass of each sample was changed before and after soaking and draining.
The loss rate of cooking (mass before cooking-mass after cooking)/mass before cooking × 100%
(2) Tenderness: i.e. the tenderness value of the sample before and after soaking and draining. The tenderness value is expressed by shearing force, the smaller the value is, the smaller the hardness is, and the more tender the meat quality is; the smaller the rate of change in tenderness, the less the influence of heat processing on tenderness after cooking.
The rate of change in tenderness (shear after cooking-shear before cooking)/shear before cooking × 100%
As can be seen from table 1, after each sample is subjected to the cooking treatment, the cooking loss rate of each example of the present invention is below 30%, and from the viewpoint of reducing the cooking loss rate, the tenderness change rate and the cost of industrial production, the most preferred example is example 2, in which the cooking loss rate is only 26.3%; the cooking loss rate of comparative example 1 was about 33%, the cooking loss rate of comparative example 2 was about 32%, the cooking loss rate of comparative example 3 was 36.3%, the cooking loss rate of comparative example 4 was 34.4%, and the cooking loss rate of the control group was about 46%. After soaking, as can be seen from the shear force values in table 1, the shear force of the samples of the examples before cooking is significantly lower than that of the samples of the comparative examples and the control; the shear force value change rate of each example of the invention after cooking was significantly less than the control and comparative examples, indicating that the euphausia superba tenderness loss of the examples of the invention was less after cooking compared to the comparative examples and the control.
Therefore, the phosphorus-free tendering agent can obviously reduce the loss rate of the euphausia superba in the cooking process, so that the product yield in the industrial production process is effectively improved; meanwhile, the reduction of the tenderness of the cooked antarctic krill is obviously inhibited, so that the phenomenon that the meat of the antarctic krill is too hard and hardened due to the serious tenderness reduction in production is improved, and the edible mouthfeel of the product is improved.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
TABLE 1 cooking loss rate, tenderness and tenderness change rate of Antarctic krill
Figure BDA0002475205230000111

Claims (4)

1. The phosphorus-free tendering agent suitable for the antarctic krill is characterized by comprising the following components in percentage by mass:
trehalose 25% Sodium alginate 3% Isolated soy protein 30% Basic amino acids 25% Sodium chloride 10% Chitosan 4% Glutamine transaminase 3%
Wherein the basic amino acid consists of arginine, lysine and histidine according to the mass ratio of 3:1: 1; the enzyme activity of the glutamine transaminase is 5 ten thousand U/g;
dissolving the phosphorus-free tendering agent suitable for the Antarctic krill in water to prepare a phosphorus-free tendering agent solution; soaking Antarctic krill meat in the phosphorus-free tenderizer solution for 0.5-2 h at 4 ℃; wherein the mass ratio of the phosphorus-free tendering agent suitable for the antarctic krill to water is 1: 9.
2. The phosphorus-free tenderizer for antarctic krill as claimed in claim 1, wherein the mass ratio of the antarctic krill meat to the phosphorus-free tenderizer solution is 1 (0.5-5).
3. The phosphorus-free tenderizer for antarctic krill as claimed in claim 1, wherein the meat of antarctic krill is soaked in 2 times of the phosphorus-free tenderizer solution by mass for 1h at 4 ℃.
4. The phosphorus-free tenderizer for antarctic krill as claimed in claim 1, wherein the tenderness value is expressed in terms of shear force and the tenderness change rate is calculated as follows:
rate of change in tenderness = (shear force after cooking-shear force before cooking)/shear force before cooking × 100%
The smaller the tenderness value is, the smaller the hardness is, and the more tender the meat quality is; the smaller the rate of change in tenderness, the less the influence of heat processing on tenderness after cooking.
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