CN111728020A - Minced fillet antifreeze agent and application thereof in improving quality of non-rinsing frozen minced fillet - Google Patents
Minced fillet antifreeze agent and application thereof in improving quality of non-rinsing frozen minced fillet Download PDFInfo
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- CN111728020A CN111728020A CN202010646296.XA CN202010646296A CN111728020A CN 111728020 A CN111728020 A CN 111728020A CN 202010646296 A CN202010646296 A CN 202010646296A CN 111728020 A CN111728020 A CN 111728020A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
Abstract
The invention discloses a minced fillet antifreeze agent, which consists of sucrose, sorbitol, composite phosphate and sodium acetate; belongs to the technical field of aquatic product processing and storage. The method for improving the quality of non-rinsing frozen minced fillet by using the antifreeze comprises the following steps: s1, taking fish, cutting into pieces and preparing minced fillet; s2, adding an antifreeze agent into the minced fillet, and uniformly stirring; and S3, freezing and storing. The antifreeze has better control effect on the storage quality index of the minced fillet; in the process of freezing storage, the quality of the minced fillet treated by the antifreeze is obviously better than that of the minced fillet treated by the blank control group. The antifreeze agent can effectively slow down the freezing denaturation of protein and the oxidation of fat in the sturgeon surimi, ensure the quality of the surimi and effectively prolong the shelf life. The method disclosed by the invention is convenient to apply, low in production cost and healthy, and provides a reference for freezing storage of aquatic products.
Description
Technical Field
The invention belongs to the technical field of processing and storage of aquatic products, and particularly relates to a minced fillet antifreeze agent and application thereof in improving the quality of non-rinsing frozen minced fillets.
Background
China is a large country for aquatic product production, and the fish yield accounts for almost more than half of the total aquatic product production. Fish meat is one of the main sources of animal protein for humans. Sturgeon is a large-scale freshwater fish, has extremely high nutritive value, and contains various unsaturated fatty acids beneficial to human body besides high protein. At present, sturgeon meat in domestic market and export in China mainly comes from sturgeon caviar processing enterprises, sturgeon bodies which have collected roe are large in size, and need to be cut into small pieces to be sold in the market or made into minced fillet. The frozen sturgeon minced meat is a main raw material for processing various sturgeon minced meat gel products. The general minced fillet processing process needs to rinse the minced fillet for 2-3 times, and aims to remove the muscle bones and various components influencing the gel quality of the minced fillet as much as possible, wherein the components mainly comprise protease, soluble sarcoplasmic protein and partial fat. The protease can cause the degradation of fish myofibril macromolecules, so that minced fillet gel products are deteriorated; soluble sarcoplasmic protein and fat can not participate in the crosslinking of myofibrillar protein to form a network-like gel structure, so that the quality of the minced fillet product is influenced; in addition, the fat in the minced fish is very easy to oxidize and hydrolyze in the process of freezing and storing, and the flavor and the processing quality of the minced fish product are influenced. Rinsing is therefore an essential process step for fish meat rich in internus spina biforms, high protease activity and high fat content. However, the rinsing process not only wastes time and labor, wastes water and electricity, and forms a large amount of protein-rich sewage to pollute the environment, but also causes loss of considerable fish meat and other nutrients, and reduces the yield of minced fish meat. Therefore, for fish meat which does not contain the intramuscular bones and has low protease activity, non-rinsed surimi can be prepared in order to reduce the waste, and the influence of the non-rinsing on the frozen storage quality and the processing quality of the surimi can be compensated through process improvement. Therefore, the improvement of the anti-freezing performance of the non-rinsed surimi is the main starting point of the invention. The antifreeze agent for the non-rinsed surimi is developed, so that the freezing storage quality of the non-rinsed surimi is improved, the non-rinsed surimi can meet the requirements of subsequent processing from the aspects of functional characteristics and nutritional quality after being frozen for a long time, and finally the non-rinsed surimi can be processed in a resource-saving and environment-friendly manner, so that the processed form of the non-rinsed surimi can enter the market and is approved by surimi product processing factories and consumers.
Disclosure of Invention
According to the invention, through researching the change of the quality of the non-rinsed surimi after being treated by different anti-freezing agents and being frozen and stored for 24 weeks, and comparing the influence of different anti-freezing agents on the freezing quality of the non-rinsed surimi, the anti-freezing agent which is more beneficial to protecting the freezing and storing quality of the non-rinsed surimi is found, the fat oxidation and hydrolysis degree is reduced, and the processing quality of the surimi is improved.
The technical scheme adopted by the invention is disclosed. Mainly comprises two aspects of (1) preparation of non-rinsed surimi and antifreeze agent treatment (2) control of freezing storage temperature. The combination of the two aspects can obviously improve the freezing storage quality of the non-rinsed surimi.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the minced fillet antifreeze agent comprises sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 1:1:1: 1-100: 100:1: 100; the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to a weight ratio of 10:1:10: 1-6: 4:5: 3.
In a preferred mode, the minced fillet antifreeze agent consists of sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 8:8:1: 8; wherein the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3.
The quality of the non-rinsing frozen surimi can be remarkably improved by using the surimi antifreeze agent.
The method for improving the quality of non-rinsing frozen minced fillet by using the minced fillet antifreeze agent comprises the following process steps:
s1, raw material pretreatment: removing viscera, head and skin of raw fish, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces, and crushing into minced fillet; wherein the raw material fish is fresh whole fish;
s2, antifreeze agent treatment: adding an antifreeze agent accounting for 1-20% of the weight of the minced fillet obtained in the step S1, uniformly stirring, and ensuring the uniformity to obtain the processed minced fillet treated by the antifreeze agent;
s3, freezing and storing: freezing and storing the minced fillet treated by the antifreeze agent in the step S2; the temperature of the freezing storage is-40 ℃ to-18 ℃.
Preferably, the raw fish in step S1 is freshwater fish or marine fish, preferably sturgeon.
Preferably, the freezing storage temperature in step S3 is-20 to-18 ℃.
In a preferred mode, the method for improving the non-rinsing frozen sturgeon surimi product by using the surimi antifreeze agent comprises the following steps:
s1, raw material pretreatment: removing viscera, head and skin of fresh sturgeon, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces to obtain sturgeon pieces, and crushing the fish meat with a meat mincer at 3000r/min for 1min to obtain sturgeon surimi;
s2, antifreeze agent treatment: adding an antifreeze agent accounting for 12.5% of the weight of the sturgeon surimi obtained in the step S1, and uniformly stirring to obtain antifreeze agent treated sturgeon surimi; the minced fillet antifreeze agent consists of sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 8:8:1: 8; wherein the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3;
s3, freezing and storing: and (5) placing the sturgeon surimi treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, freezing the sturgeon surimi at the temperature of minus 40 ℃ for 48 hours, and then placing the sturgeon surimi in a refrigeration house at the temperature of minus 18 ℃ for freezing storage.
The invention has the beneficial effects that:
by adopting the minced fillet antifreeze agent provided by the invention, the quality deterioration of the minced fillet in the non-rinsing freezing storage process can be effectively controlled, the processing quality of the minced fillet is effectively improved, and the fat oxidation and hydrolysis in the minced fillet are reduced. Compared with the traditional antifreeze agent, the antifreeze agent can delay the quality reduction of the non-rinsed sturgeon minced fillet and can effectively control the free fatty acid content, acid value and TBARS value in the minced fillet; the water holding capacity of the minced fillet and the gel strength and hardness of the minced fillet product are improved, the shelf life of the minced fillet can be obviously prolonged, and the antifreeze with practical application value is provided for controlling the freezing storage quality of the non-rinsed minced fillet. .
Drawings
FIG. 1 is a graph showing the results of measuring the free fatty acid content of non-rinsed sturgeon surimi prepared according to various examples of the present invention after 24 weeks of frozen storage (-18 ℃); the different letters in the figure indicate significance, p < 0.05;
FIG. 2 is a graph showing the results of measuring the acid value of non-rinsed sturgeon surimi prepared according to various examples of the present invention after 24 weeks of frozen storage; the different letters in the figure indicate significance, p < 0.05;
FIG. 3 is the results of determination of the barbituric acid number (TBARS) of the non-rinsed sturgeon surimi prepared in various examples of the present invention after 24 weeks of frozen storage; the different letters in the figure indicate significance, p < 0.05;
FIG. 4 is a measurement of gel strength of non-rinsed sturgeon surimi prepared according to various embodiments of the present invention after 24 weeks of frozen storage; the different letters in the figure indicate significance, p < 0.05;
FIG. 5 is a measurement of gel water retention capacity of non-rinsed sturgeon surimi prepared according to various embodiments of the present invention after 24 weeks of frozen storage; the different letters in the figure indicate significance, p < 0.05;
FIG. 6 is a graph showing the results of gel hardness measurements of non-rinsed sturgeon surimi prepared according to various examples of the present invention after 24 weeks of frozen storage, where different letters indicate significance, and p < 0.05.
Detailed Description
In order to make the advantages and purposes of the present invention more apparent, the technical solutions of the present invention are described in detail below with reference to specific examples, but the scope of the present invention is not limited to the examples. The method for treating sturgeon surimi by using sturgeon as a raw material and sodium acetate as an antifreeze agent and freezing and storing the sturgeon surimi at-18 ℃ slows down the quality reduction speed of surimi and improves the freshness of surimi, so that the aims of keeping the freshness of sturgeon surimi for a long time and prolonging the shelf life of sturgeon surimi are fulfilled, and a new method is provided for improving the quality of non-rinsed frozen sturgeon surimi.
A quality improving method of non-rinsing frozen sturgeon surimi comprises the following process steps:
s1, raw material pretreatment: removing viscera, head and skin of raw fish, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces, and crushing into minced fillet; wherein the raw material fish is fresh whole fish;
s2, antifreeze agent treatment: and (4) taking the minced fillet obtained in the step S1, dividing the smashed minced fillet into 4 groups, adding different antifreeze agents, and uniformly stirring the minced fillet added with the antifreeze agent to ensure uniformity.
Wherein the antifreeze agent is 1-10% of sucrose, 1-10% of sorbitol, 0.1-1% of composite phosphate and 1-10% of sodium acetate
S3, freezing and storing: freezing and storing the minced fillet treated by the antifreeze agent in the step S2; the temperature of the freezing storage is-20 ℃ to-18 ℃.
Preferably, the raw fish in step S1 is a freshwater fish or a marine fish without muscle stinging, preferably a sturgeon.
Preferably, the freezing storage temperature in step S3 is-40 to-18 ℃.
In a preferred mode, the method for improving the quality of the non-rinsed frozen sturgeon surimi comprises the following steps:
s1, raw material pretreatment: removing viscera, head and skin of raw fish, removing blood stain and body surface mucus, washing with ice water, draining water, cutting fish meat into blocks to obtain sturgeon blocks, and mincing fish meat with mincer (3000r/min,1 min).
S2, antifreeze agent treatment: and (4) adding 1-10% of sucrose, 1-10% of sorbitol, 0.1-1% of composite phosphate and 1-10% of sodium acetate into the sturgeon surimi obtained in the step S1 to obtain the antifreeze agent treated sturgeon surimi.
S3, freezing and storing: and (5) placing the sturgeon surimi treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, and freezing and storing in a refrigeration house at the temperature of-18 ℃.
In a preferred mode, the method for improving the quality of the non-rinsed frozen sturgeon surimi comprises the following steps:
s1, raw material pretreatment: removing viscera, head and skin of raw fish, removing blood stain and body surface mucus, washing with ice water, draining water, cutting fish meat into pieces with size of 2cm × 2cm × 1cm to obtain sturgeon pieces, and mincing fish meat with mincer (3000r/min,1 min).
S2, antifreeze agent treatment: and (4) adding 1-10% of sucrose, 1-10% of sorbitol, 0.1-1% of composite phosphate and 1-10% of sodium acetate into the sturgeon surimi obtained in the step S1 to obtain the antifreeze agent treated sturgeon surimi.
S3, freezing and storing: and (5) placing the sturgeon surimi treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, and freezing and storing in a refrigeration house at the temperature of-18 ℃.
Example 1:
an antifreeze agent for minced fillet, which consists of sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 8:8:1: 8; wherein the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3.
A method for using the minced fish antifreeze to promote non-rinsed frozen sturgeon minced fish products comprises the following steps:
s1, raw material pretreatment: removing viscera, head and skin of fresh sturgeon, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces to obtain sturgeon pieces, and crushing the fish meat with a meat mincer at 3000r/min for 1min to obtain sturgeon surimi;
s2, antifreeze agent treatment: and (5) adding an antifreeze agent accounting for 12.5% of the weight of the sturgeon surimi obtained in the step S1, and uniformly stirring to obtain the antifreeze agent treated sturgeon surimi.
S3, freezing and storing: and (5) placing the sturgeon surimi treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, freezing the sturgeon surimi at the temperature of minus 40 ℃ for 48 hours, and then placing the sturgeon surimi in a refrigerator at the temperature of minus 18 ℃ for freezing.
Monitoring the fatty acid content, acid value, barbituric acid value, gel strength, water retention capacity and gel hardness of the minced fillet, wherein the freezing storage period is 24 weeks, and researching the minced fillet quality change rule.
The embodiment can also comprise a pretreatment step of taking the sturgeon meat and the like.
Comparative example 1:
the comparative example is a method for freezing and storing sturgeon surimi without refrigerant treatment, can be used as a control group in example 1, and confirms that the method is true and effective, and specifically comprises the following steps:
s1, raw material pretreatment: removing viscera, head and skin of fresh sturgeon, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces to obtain sturgeon pieces, and crushing the fish meat with a meat mincer at 3000r/min for 1min to obtain sturgeon surimi;
s2, control treatment: taking the sturgeon surimi obtained in the step S1, adding equal volume of water and soybean oil to replace an antifreeze agent, adding 248ml of water and 9ml of soybean oil to 1kg of surimi to obtain control sturgeon surimi;
s3, freezing and storing: and (5) placing the control sturgeon surimi obtained in the step S2 into a sterilized self-sealing bag, freezing for 48h at the temperature of minus 40 ℃, and then placing into a refrigerator at the temperature of minus 18 ℃ for freezing.
Monitoring fatty acid content, acid value, barbituric acid value, gel strength, water retention capacity and gel hardness of minced fillet, wherein the frozen storage period is 24 weeks, and researching the minced fillet quality change rule
Comparative example 2:
the comparative example is a method for freezing and storing sturgeon surimi processed by a traditional freezing agent, and the invention is clear to be true and effective.
An antifreeze agent for minced fillet is composed of sucrose, sorbitol and composite phosphate according to the weight ratio of 8:8: 1; the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3.
A method for using the minced fish antifreeze to promote non-rinsed frozen sturgeon minced fish products comprises the following steps:
s1, raw material pretreatment: removing viscera, head and skin of fresh sturgeon, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces to obtain sturgeon pieces, and crushing the fish meat with a meat mincer at 3000r/min for 1min to obtain sturgeon surimi;
s2, treating a basic antifreeze agent: adding an antifreeze agent accounting for 12.5% of the weight of the sturgeon surimi obtained in the step S1, and uniformly stirring to obtain sturgeon surimi treated by the antifreeze agent;
s3, freezing and storing: and (4) placing the sturgeon minced fillet treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, freezing for 48h at the temperature of minus 40 ℃, and then placing into a refrigeration house at the temperature of minus 18 ℃ for freezing. Monitoring the fatty acid content, acid value, barbituric acid value, gel strength, water retention capacity and gel hardness of the minced fillet, wherein the freezing storage period is 24 weeks, and researching the minced fillet quality change rule.
Comparative example 3:
the comparative example is a method for freezing and storing sturgeon surimi processed by adding an antioxidant on the basis of the traditional refrigerant, and the invention is true and effective.
An antifreeze agent for minced fillet, which consists of sucrose, sorbitol, composite phosphate and BHT (butyl methyl phenol) according to the weight ratio of 8:8:1: 0.4; the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3.
A method for using the minced fish antifreeze to promote non-rinsed frozen sturgeon minced fish products comprises the following steps:
s1, raw material pretreatment: removing viscera, head and skin of fresh sturgeon, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces to obtain sturgeon pieces, and crushing the fish meat with a meat mincer at 3000r/min for 1min to obtain sturgeon surimi;
s2, treating a basic antifreeze agent: adding an antifreeze agent accounting for 12.5% of the weight of the sturgeon surimi obtained in the step S1, and uniformly stirring to obtain sturgeon surimi treated by the antifreeze agent;
s3, freezing and storing: and (4) placing the sturgeon minced fillet treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, freezing for 48h at the temperature of minus 40 ℃, and then placing into a refrigeration house at the temperature of minus 18 ℃ for freezing. Monitoring the free fatty acid content, acid value, barbituric acid value, gel strength, water retention capacity and gel hardness of the minced fillet, wherein the freezing storage period is 24 weeks, and researching the minced fillet quality change rule
The following tests were carried out on the minced fillet samples in the freezing storage process described in example 1 and comparative examples 1 to 3.
1. Determination of free fatty acids in surimi
(1) Extracting oil from minced fillet: weighing 50g of unfrozen minced fillet into a beaker, adding 100mL of methanol and 50mL of trichloromethane, placing the unfrozen minced fillet into a constant-temperature magnetic stirrer at 30 ℃ for stirring and leaching for 30min, continuously adding 50mL of trichloromethane for stirring for 30, stirring with 50mL of deionized water for 2min, performing suction filtration in a filter flask to remove meat residue and impurities, standing for waiting for solution layering, extracting a lower layer liquid, performing vacuum rotary evaporation at 35 ℃ to remove an organic reagent, transferring the sample liquid after rotary evaporation to a sample-retaining vial, blowing nitrogen to constant weight to obtain sturgeon minced fillet oil, and placing the sturgeon minced fillet oil in a refrigerator at-80 ℃ for storage and detection.
(2) Removal of unsaponifiables: 100mg of sturgeon paste oil was placed in a tetrafluoroethylene pad screw cap vial, and 2.5mL of potassium hydroxide solution (50%, w/v) and 5mL of ethanol solution (95%, v/v) were added. After mixing, the bottle cap is screwed down, the mixture is heated in water bath at 60 ℃ for 2 hours, and the mixture is shaken every 10min in the heating process and cannot be too violent. After completion of saponification, it was rapidly cooled to room temperature in ice water. Extracting unsaponifiable matter with n-hexane, adding 3mL each time, extracting for 6 times, and discarding supernatant.
(3) Extraction of saponified material: the pH of the solution from which the unsaponifiable matter was extracted was adjusted to 2.0 or less using 6mol/L hydrochloric acid. After cooling, the saponifiable matter was extracted with n-hexane, 3mL each time, for 6 times, and the extract was collected. The extract was washed to neutrality with deionized water, nitrogen was blown to constant weight at 35 ℃ and weighed. And adding a proper amount of chromatographic grade n-hexane to dissolve and blow-dry saponifiable matter to make the concentration of the saponifiable matter be 10-20 mg/mL.
(4) Methylation reaction: 2.5mL of the saponified solution was placed in a vial, and 2mL of freshly prepared methylating agent (1% sulfuric acid in chromatographic grade methanol) was added and heated in a water bath at 70 ℃ for 1 hour. After the reaction was complete, it was cooled to room temperature, 1mL of deionized water was added, transferred to a small tube containing a small amount of sodium sulfate, and placed in a chromatography cabinet at 4 ℃ overnight.
(5) Sample detection: the analyzer is Agilent 6890N GC-5973MSD gas chromatograph-mass spectrometer, and HP-5-MS capillary column (30m × 0.25m × 0.25 μm) is used as chromatographic column. The initial temperature was 50 ℃ for 1min, followed by a 50 ℃/min ramp to 170 ℃, a 4 ℃/min ramp to 300 ℃, and finally a 40 ℃/min ramp to 320 ℃ for 3.6 min. The sample introduction volume is 1.00 mu L, the split ratio is 50:1, and helium is used as a carrier gas. Mass spectrometry was performed using an EI source (70eV), a Scan mode was chosen, a Scan range of 50 to 550m/z, and a solvent delay of 4 min. And comparing the fatty acid standard products according to the retention time and mass spectrograms of each component in the GC-MS, searching and identifying in a NIST02 library, and calculating the percentage of each fatty acid by a peak area normalization method.
2. Determination of minced fillet acid value
Refer to the measurement method of GB 5009.229-2016 acid value determination in food safety national standard food.
3. Determination of minced fish barbituric acid value
Taking 5g sturgeon surimi, adding 20mL of normal-temperature deionized water and 20mL of trichloroacetic acid (10%), homogenizing for 10s multiplied by 3 at 3000r/min, then centrifuging for 5min at 4 ℃ and 4500r/min, sucking 8mL of supernate, adding 2mL of 0.01mol/L2-thiobarbituric acid solution, uniformly mixing, carrying out boiling water bath for 25min, cooling, taking supernate, measuring the absorbance value at 532nm, measuring each sample for 3 times, and taking the average value. The barbituric acid number is calculated according to the following formula: the barbituric acid value content (mg/kg) is ax10.2, a denotes the absorbance at 532 nm.
4. Determination of gel strength of surimi
(1) Preparing surimi gel: unfreezing the minced fillet, then placing the minced fillet into a meat grinder, grinding for 3min in a hollow mode, then adding salt with the mass of 2.7% of the minced fillet, grinding for 3min in the meat grinder, filling the fish sausage after grinding is completed, and heating and gelatinizing the filled fish sausage for two sections: heating in water bath at 40 deg.C for 30min, and heating in water bath at 90 deg.C for 20 min. Taking out ice water, cooling to room temperature, and putting the cooled minced fillet gel into a 4 ℃ chromatography cabinet for 24 h. The minced fish gel after overnight cutting into cylinders of 1.5cm diameter and 2cm length for use.
(2) Determination of gel strength of surimi: selecting a spherical probe (P/5S) with the diameter of 5mm, measuring the speed before measurement to be 2.0mm/S, the measuring speed to be 1.0mm/S, the speed after measurement to be 10mm/S, the pressing distance to be 15mm and the trigger value to be 10g, repeatedly measuring each group for 5 times, recording the breaking strength and the concave depth, and taking an average value. The breaking strength is the force applied by the probe to break the minced fillet gel, and the depth of the recess is the displacement of the probe moving downwards after breaking the minced fillet gel.
5. Determination of water holding capacity of minced fillet sample
The moisture content is measured by a direct drying method in the measurement of the moisture content in the GB/T5009.3-2016 national food safety standard food.
Weighing 5g (W1) of sturgeon surimi on one piece of filter paper, wrapping the surimi with two layers of filter paper, placing the wrapped surimi in a 50ml centrifuge tube, centrifuging the surimi in a high-speed centrifuge with the rotation speed of 5500r/min for 5min, keeping the temperature at normal temperature, sucking out excessive water by using dry filter paper after the centrifugation is finished, and finally weighing the mass of the centrifuged sturgeon surimi (W2). The water holding capacity was calculated according to the following formula:
water holding capacity (W1-W2)/W1X 100%
6. Determination of minced fillet gel hardness
(1) Preparing surimi gel: same as step (1) in step 4 above
(2) Determination of minced fillet hardness: a circular probe (P/36R) with the diameter of 36mm is selected, a TPA mode is adopted, the speed before measurement is 2.0mm/s, the test speed is 1.0mm/s, the speed after measurement is 5mm/s, the compression degree is 50%, the trigger value is 5g, the retention time interval is 5s, each group is repeatedly measured for 5 times, and the data acquisition rate is 200 pps.
The fish meat samples obtained in the examples of the present invention were subjected to measurements of free fatty acid value, barbituric acid value, gel strength value, water holding capacity and hardness, as shown in FIGS. 1 to 6. Compared with the method for freezing and storing sturgeon surimi processed by the basic refrigerant, the method adopted by the invention can effectively delay the quality reduction of surimi during storage, effectively improve the processing quality of surimi and reduce the fat oxidation degree.
Sturgeon surimi is non-rinsed surimi, contains high fat content, is liable to undergo fat oxidation in the freezing process, and influences the flavor and nutritional quality of products. Typical phenomena of fat quality changes are fatty acid oxidation and hydrolysis, which are manifested by an increase in free fatty acid content, acid value, and barbituric acid value. The data show that example 1 has a significantly lower free fatty acid content than comparative examples 1 and 2; the acid number of example 1 is significantly lower than comparative examples 1, 2 and 3; the barbituric acid number of example 1 is significantly lower than that of comparative examples 1 and 2. The data show that the antifreeze corresponding to example 1 is effective in controlling fat oxidation and hydrolysis during the freezing of surimi.
After the minced fillet is frozen, the freeze denaturation of myofibrillar proteins is the core reason for the reduction of the processing quality of the minced fillet. Myofibrillar proteins denature, resulting in a decrease in the ability of myosin and actin to crosslink efficiently to form a network-like structure, resulting in a decrease in the ability to bind moisture, and a decrease in both gel strength and hardness of the formed surimi gel. After the antifreeze agent is added, the denaturation of myofibrillar protein is effectively improved, especially in the embodiment 1, sodium acetate is added on the basis of the traditional antifreeze agent, and the water holding capacity and the gel strength and hardness of the minced fillet gel product are further improved. After frozen storage for 24 weeks, the minced fillet gel strength (486.4g) of example 1 is significantly higher than that of comparative example 1(149.5g) without adding an antifreeze agent, and is also slightly higher than that of comparative examples 2-3 (432.7g, 377.4g) in value. In terms of water retention capacity, the water retention capacity (66.2%) of example 1 after frozen storage for 24 weeks is obviously higher than that of comparative examples 1-3 (46.4%, 53.2%, 53.78%). The gel hardness of the minced fillet in the example 1 (4475.1g) is obviously higher than that of the minced fillets in the comparative examples 1-3 (1761.7g, 3017.9g and 3883.4g) after being frozen and stored for 24 weeks. The results show that compared with the traditional method, the method provided by the invention can obviously improve the processing quality of the non-rinsing frozen sturgeon surimi.
The invention provides a feasible new method for improving the freezing quality of the non-rinsed surimi, improves the storage and processing quality of the frozen surimi by adding the antifreeze agent with low cost and healthiness, and has certain reference value in the application of the food storage industry.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (6)
1. The minced fillet antifreeze agent is characterized by comprising sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 1:1:1: 1-100: 100:1: 100; the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to a weight ratio of 10:1:10: 1-6: 4:5: 3.
2. The minced fillet antifreeze agent as claimed in claim 1, which is characterized by comprising sucrose, sorbitol, composite phosphate and sodium acetate in a weight ratio of 8:8:1: 8; wherein the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3.
3. A method of upgrading non-rinse frozen surimi using the surimi antifreeze agent of any of claims 1 to 2, comprising the steps of:
s1, raw material pretreatment: removing viscera, head and skin of fish, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces, and pulverizing into minced fillet;
s2, antifreeze agent treatment: adding an antifreeze agent accounting for 1-20% of the weight of the minced fillet obtained in the step S1, and uniformly stirring to obtain the minced fillet treated by the antifreeze agent;
s3, freezing and storing: freezing and storing the minced fillet treated by the antifreeze agent in the step S2; the temperature of the freezing storage is-40 ℃ to-18 ℃.
4. The method for upgrading non-rinse frozen surimi according to claim 3, wherein the raw fish of step S1 is sturgeon.
5. The method for upgrading non-rinse frozen surimi using a surimi antifreeze agent according to claim 3, wherein the frozen storage temperature of step S3 is from-20 ℃ to-18 ℃.
6. The method of using a minced fillet antifreeze agent to upgrade non-rinse frozen minced fillet according to claim 3, comprising the steps of:
s1, raw material pretreatment: removing viscera, head and skin of sturgeon, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces to obtain sturgeon pieces; crushing the sturgeon blocks by a meat grinder for 3000r/min and 1min to obtain sturgeon surimi;
s2, antifreeze agent treatment: adding an antifreeze agent accounting for 12.5% of the weight of the sturgeon surimi obtained in the step S1, and uniformly stirring to obtain antifreeze agent treated sturgeon surimi;
the minced fillet antifreeze agent comprises sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 8:8:1: 8; the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3;
s3, freezing and storing: and (4) placing the sturgeon surimi treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, freezing the sturgeon surimi at the temperature of minus 40 ℃ for 48 hours, and then placing the sturgeon surimi in a frozen storage at the temperature of minus 18 ℃.
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