CN113040344A - Preparation method of minced fillet product rich in highly unsaturated fatty acid - Google Patents
Preparation method of minced fillet product rich in highly unsaturated fatty acid Download PDFInfo
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- CN113040344A CN113040344A CN202110350433.XA CN202110350433A CN113040344A CN 113040344 A CN113040344 A CN 113040344A CN 202110350433 A CN202110350433 A CN 202110350433A CN 113040344 A CN113040344 A CN 113040344A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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Abstract
The invention provides a preparation method of minced fillet products rich in highly unsaturated fatty acid, which comprises the following steps: the preparation method comprises the steps of extracting myofibrillar protein, preparing an emulsion with multiple myofibrillar structures and preparing the minced fillet product rich in unsaturated fatty acid, wherein the prepared minced fillet product has high content of unsaturated fatty acid, high stability, no excessive food additive, controllable texture and hardness, is safe to eat, is particularly suitable for nutrition supplement of old people and children, and is simple in process flow or preparation method, low in cost and easy to popularize on a large scale.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of a minced fillet product rich in high unsaturated fatty acid.
Background
Safe and nutritional diversified food can not only meet the requirements of human beings on food types, but also ensure the requirements of human beings on nutrition and health improvement. Polyunsaturated fatty acids (PUFAs) rich in marine foods are a very important class of bioactive substances that can alleviate physiological conditions including hyperlipidemia, diabetes, cancer, inflammation and neurodegenerative diseases. Various studies have also shown that polyunsaturated fatty acids can alleviate or prevent disease, and that eating seafood twice a week can prevent coronary heart disease and reduce mortality.
The surimi products are more and more popular due to the unique texture and nutritional value, and the consumption amount is steadily increasing internationally. Rinsing is an important link in the preparation process of minced fillet, is used for removing water-soluble protein, fat, red blood, impurities and the like, and improves the concentration of myofibrillar protein. However, this step also removes unsaturated fatty acids contained in the fish meat. Therefore, animal fat (lard and the like) is usually added in the minced fillet processing to improve the flavor of the product, but the animal fat contains a large amount of saturated fatty acid and cholesterol, and the excessive intake of the animal fat can cause hypertension, obesity, coronary heart disease, cardiovascular diseases and the like. Therefore, the main way of eutrophication of the surimi at present is to use vegetable oil (soybean oil, olive oil, perilla oil, etc.) to replace animal fat to enhance the lipid nutritive value of the surimi product and improve the taste, color, etc. However, during the processing of surimi products, higher heating temperatures or higher sodium chloride contents are required, which can cause physical or oxidative instability in the emulsified oil system, and in order to solve these problems and successfully provide a suitable replacement strategy for animal fats, it is crucial to develop an emulsifying system with excellent physical and oxidative stability.
Disclosure of Invention
Therefore, the invention provides a preparation method of a minced fillet product rich in highly unsaturated fatty acid, which solves the problems.
The technical scheme of the invention is realized as follows:
a preparation method of minced fish products rich in highly unsaturated fatty acids comprises the following steps:
s1, extracting myofibrillar protein:
cleaning a fish body, taking bone-free muscles in fish fillets, collecting the fish fillets in a low-temperature incubator, performing mincing by a mincing machine for 2-3 min, rinsing the fish fillets for 3-5 times by using a phosphate buffer solution, centrifuging the fish fillets for 5-15 min at 2-8 ℃ at 3000-5000 rpm, removing a supernatant, washing precipitated solids in the phosphate buffer solution for 2-3 times, combining rinsing solutions, storing the washed fish fillets at 2-6 ℃ for 24-30 h, continuously stirring the fish fillets for 1-3 min every 4-8 h, centrifuging the obtained mixture at 8000-12000 rpm, keeping the mixture at 2-6 ℃ for 8-15 min, pouring the supernatant into cold distilled water with the volume of 20-50 times, and naturally precipitating the fish fillets for 30-120 min at 2-6 ℃; centrifuging and precipitating for 10-20 min at 2-6 ℃ and 8000-12000 rpm, collecting and storing the precipitate in an environment at 2-6 ℃ to obtain myofibrillar protein;
s2, preparation of the myofibril multiple structure emulsion:
preparing the prepared myofibrillar protein with the concentration of 1-2% and the volume of 6-10 mL, mixing in a vortex instrument, adding 15-17 mL of unsaturated fatty acid, and adopting a high-speed dispersion homogenizer for 2-5 min to obtain a myofibrillar multi-structure emulsion with the oil content of 66-68%;
s3 preparation of minced fillet product rich in unsaturated fatty acid
Unfreezing frozen minced fillet or fresh minced fillet at the temperature of 2-6 ℃, adding sodium chloride accounting for 2-3% of the mass of the minced fillet, chopping for 2-4 min, adding a myofibril multi-structure emulsion to enable the oil content of the minced fillet product to be 10-35%, mincing for 3-6 min, and preserving heat at the temperature of 30-60 ℃ for 30-60 min to obtain the minced fillet product rich in unsaturated fatty acid.
Further, the temperature of the low-temperature incubator in the step S1 is 2-6 ℃.
Further, in the step S3, minced fillet is taken, and then myofibrillar multi-structure emulsion is added to make the oil content of the minced fillet product be 10%.
Further, in the step S3, minced fillet is taken, and then myofibrillar multi-structure emulsion is added to make the oil content of the minced fillet product 15%.
Further, minced fillet is taken from the fish in the step S3, and myofibrillar multiple structure emulsion is added to make the oil content of the minced fillet product 20%.
Further, in the step S3, minced fillet is taken, and then myofibrillar multi-structure emulsion is added to make the oil content of the minced fillet product be 25%.
Further, in the step S3, minced fillet is taken, and then myofibrillar multi-structure emulsion is added to make the oil content of the minced fillet product be 30%.
Further, in the step S3, minced fillet is taken, and then myofibrillar multi-structure emulsion is added to make the oil content of the minced fillet product be 35%.
Compared with the prior art, the invention has the beneficial effects that:
the invention greatly increases the content of unsaturated fatty acid in the minced fillet product, and the minced fillet product is in a stable state after being heated and frozen; the addition of exogenous additives is reduced, the unsaturated fatty acid is emulsified by utilizing the myofibrillar protein contained in the minced fillet, and the content of the unsaturated fatty acid is enhanced by the exogenous addition of the original substances; the process flow or the preparation method provided by the invention has the advantages of simple flow, low cost and easy large-scale popularization.
Drawings
FIG. 1 is a diagram showing the extraction process of myofibrillar proteins in example 3,
FIG. 2 is a graph showing the morphological characteristics of the myofibril emulsion obtained in examples 3, 4 and 5 under different oil-water ratios,
figure 3 shows the emulsified state of myofibrils of example 3,
FIG. 4 is a confocal laser mapping of examples 3, 6, 7, 8 and comparative example 1,
figure 5 is a graph of minced fish gel strength for different oil contents,
figure 6 is a graph of the gel strength of surimi gels of different levels of unsaturated fatty acids in comparative example 2,
FIGS. 7 to 15 are graphs comparing the structural properties of minced fillet in the experimental group and the control group.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A preparation method of minced fish products rich in highly unsaturated fatty acids comprises the following steps:
s1, extracting myofibrillar protein:
cleaning fish bodies, collecting bone-free muscles in fish fillets, collecting the fish fillets in a low-temperature 2 ℃ incubator, performing mincing by a mincing machine for 2min, rinsing the fish fillets for 3 times by using phosphate buffer solution, centrifuging the fish fillets for 5min at 2 ℃ at 3000rpm, discarding supernatant, washing precipitated solids for 2 times in the phosphate buffer solution, combining rinsing solutions, storing the fish fillets for 24h at 2 ℃, continuously stirring the fish fillets for 1min every 4h, centrifuging the obtained mixture at 8000rpm, keeping the temperature at 2 ℃ for 8min, pouring the supernatant into 20 times of volume cold distilled water, naturally precipitating the mixture for 30min at 2 ℃, re-centrifuging the mixture at 8000rpm, precipitating the mixture for 10min at 2 ℃, collecting precipitates, storing the precipitates in the environment at 2 ℃ and obtaining myofibrillar protein;
s2, preparation of the myofibril multiple structure emulsion:
preparing the prepared myofibrillar protein with the concentration of 1 percent and the volume of 6ml, mixing in a vortex instrument, adding 15ml of unsaturated fatty acid, and adopting a high-speed dispersion homogenizer for 2min to obtain a myofibrillar multiple-structure emulsion with the oil content of 68 percent;
s3 preparation of minced fillet product rich in unsaturated fatty acid
Thawing frozen minced fillet at 2 ℃ or adding 100g of fresh minced fillet into sodium chloride with the mass of 2% of that of the minced fillet, chopping for 2min, adding a myofibrillar multi-structure emulsion to enable the oil content of the minced fillet product to be 10%, mincing for 6min, and preserving heat at 30 ℃ for 30min to obtain the minced fillet product rich in unsaturated fatty acid.
Example 2
A preparation method of minced fish products rich in highly unsaturated fatty acids comprises the following steps:
s1, extracting myofibrillar protein:
cleaning fish bodies, collecting bone-free muscles in fish fillets, collecting the fish fillets in a low-temperature 6 ℃ incubator, mincing the fish bodies by a mincing machine for 3min, rinsing the fish bodies by phosphate buffer solution for 5 times, centrifuging the fish fillets at 8 ℃ for 15min at 5000rpm, discarding supernatant, washing precipitated solids in the phosphate buffer solution for 3 times, combining rinsing liquids, storing the fish fillets in a 6 ℃ environment for 30h, continuously stirring the fish fillets for 3min every 8h, centrifuging the obtained mixture at 12000rpm, keeping the temperature at 6 ℃ for 15min, pouring the supernatant into 50 times of cold distilled water, naturally precipitating the mixture at 6 ℃ for 120min, re-centrifuging the mixture at 12000rpm, precipitating the mixture at 6 ℃ for 20min, collecting precipitates and storing the precipitates in the 6 ℃ environment to obtain myofibrillar protein;
s2, preparation of the myofibril multiple structure emulsion:
preparing the prepared myofibrillar protein with the concentration of 2 percent and the volume of 10ml, mixing in a vortex instrument, adding 17ml of unsaturated fatty acid, and adopting a high-speed dispersion homogenizer for 5min to obtain a myofibrillar multiple-structure emulsion with the oil content of 68 percent;
s3 preparation of minced fillet product rich in unsaturated fatty acid
Thawing frozen minced fillet at 6 ℃ or adding 100g of fresh minced fillet into sodium chloride accounting for 3% of the mass of the minced fillet, chopping for 4min, adding a myofibril multi-structure emulsion to enable the oil content of the minced fillet product to be 35%, mincing for 6min, and preserving heat at 60 ℃ for 60min to obtain the minced fillet product rich in unsaturated fatty acid.
Example 3
A preparation method of minced fish products rich in highly unsaturated fatty acids comprises the following steps:
s1, extracting myofibrillar protein:
cleaning fish bodies, collecting bone-free muscles in fish fillets, collecting the fish fillets in a low-temperature 4 ℃ incubator, performing mincing by a mincing machine, rinsing the fish bodies with phosphate buffer solution for 4 times, centrifuging the fish fillets at the temperature of 6 ℃ for 10min at 4000rpm, discarding supernatant, washing precipitated solids in the phosphate buffer solution for 2-3 times, combining rinsing liquids, storing the fish fillets in the environment of 4 ℃ for 24 hours, continuously stirring the fish fillets for 2min every 6h, centrifuging the obtained mixture at 10000rpm, keeping the mixture at the temperature of 4 ℃ for 10min, pouring the supernatant into 30 times of volume cold distilled water, naturally precipitating the mixture for 75min at the temperature of 4 ℃, re-centrifuging the mixture at the speed of 10000rpm, precipitating the mixture for 15min at the temperature of 4 ℃, collecting precipitates, storing the precipitates in the environment of 4 ℃ and obtaining myofibrillar protein;
s2, preparation of the myofibril multiple structure emulsion:
preparing the prepared myofibrillar protein with the concentration of 1.5 percent and the volume of 8mL, mixing in a vortex bath, adding 16mL of unsaturated fatty acid, and adopting a high-speed dispersion homogenizer for 4min to obtain a myofibrillar multi-structure emulsion with the oil content of 68 percent;
s3 preparation of minced fillet product rich in unsaturated fatty acid
Thawing frozen minced fillet at 4 ℃ or 100g fresh minced fillet, adding sodium chloride accounting for 2% of the mass of the minced fillet, chopping for 3min, adding myofibril multi-structure emulsion to enable the oil content of the minced fillet product to be 30%, mincing for 5min, and preserving heat at 40 ℃ for 40min to obtain the minced fillet product rich in unsaturated fatty acid.
Example 4
This example is different from example 3 in that the oil content of the myofibril multiple structure emulsion obtained in step S2 is 66%.
Example 5
This example is different from example 3 in that the oil content of the myofibril multiple structure emulsion obtained in step S2 is 67%.
Example 6
This example differs from example 3 in that: in step S2, the concentration of myofibrillar proteins is 1.25%.
Example 7
This example differs from example 3 in that: in step S2, the concentration of myofibrillar proteins is 1.5%.
Example 8
This example differs from example 3 in that: in step S2, the concentration of myofibrillar proteins is 2%.
Example 9
This example differs from example 3 in that the addition of the myofibrillar multi-structured emulsion in step S3 results in a surimi product with an oil content of 15%.
Example 10
This example differs from example 3 in that the addition of the myofibrillar multi-structured emulsion in step S3 results in a surimi product with an oil content of 20%.
Example 11
This example differs from example 3 in that the addition of the myofibrillar multi-structured emulsion in step S3 results in a surimi product with an oil content of 25%.
Comparative example 1
This comparative example differs from example 3 in that: in step S2, the concentration of myofibrillar proteins is 0.5%.
Comparative example 2
The difference between this comparative example and example 3 is that unsaturated fatty acids were added directly to 100g of surimi so that the surimi product contained 10%, 15%, 20% unsaturated fatty acids, respectively.
First, effect verification
As can be seen from fig. 2, the morphological characteristics of myofibril emulsification of the myofibril multiple structure emulsions prepared in examples 3, 4 and 5 were tested under different oil-water ratios when the protein concentration was 1.5%, and it was found that stable myofibril multiple structure emulsions were formed under oil ratios of 0.66, 0.67 and 0.68, and the emulsions were stable after heating and freezing, wherein the protein concentration shown in fig. 3 was 1.5% and the oil ratio was 0.68.
As can be seen from fig. 4, laser confocal of myofibrillar gel emulsions of examples 3, 6, 7, and 8 and comparative example 1 revealed that the oil phase was encapsulated by proteins in individual spherical structures, and a multi-emulsion structure of a snare appeared in the spherical structures. At a protein concentration of 1.5%, myofibrillar emulsions are best when the oil phase ratio is 0.68.
As can be seen from FIG. 5, the gel strength of the minced fillet is influenced to a certain extent by the addition of the myofibrillar multi-structure emulsion in examples 1, 2, 3, 9, 10 and 11, but the gel strength of the minced fillet is maintained well when the oil content of the minced fillet product is between 10 and 35 percent by the addition of the myofibrillar multi-structure emulsion, so that the minced fillet is suitable for normal people to eat and has a health-care function.
As can be seen from fig. 6, in comparative example 2, when the amount of the unsaturated fatty acid added was 20%, the surimi was leaked and leaked water and oil, and many pores were formed on the surface of the surimi gel.
From fig. 7 to 15, it can be seen from comparison between the control group and the experimental group that when the addition amount of the unsaturated fatty acid in the control group is 20%, the minced fillet has serious water leakage and oil leakage, and meanwhile, many holes appear on the surface of the minced fillet gel. However, in the experimental group, when the addition amount of the unsaturated fatty acid is 35%, the oil leakage of building water does not occur in the minced fillet product, and the surface of the minced fillet gel is smooth.
The addition of the myofibril multiple structure emulsion can affect the texture characteristics of the minced fillet to a certain extent. The cohesiveness is increased, which indicates that the internal combination of the minced fillet is better and the fillet is not loosened; the elasticity also shows a good trend, which indicates that the addition of the emulsion does not obviously destroy the elastic structure of the minced fillet; the trend of the change of the adhesiveness and the chewiness is smooth, and the addition of the grease has certain influence on the texture of the minced fillet, but is within an acceptable range.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. A preparation method of minced fish products rich in highly unsaturated fatty acids is characterized by comprising the following steps: the method comprises the following steps:
s1, extracting myofibrillar protein:
cleaning a fish body, taking bone-free muscles in fish fillets, collecting the fish fillets in a low-temperature incubator, performing mincing by a mincing machine for 2-3 min, rinsing the fish fillets for 3-5 times by using a phosphate buffer solution, centrifuging the fish fillets for 5-15 min at 2-8 ℃ at 3000-5000 rpm, removing a supernatant, washing precipitated solids in the phosphate buffer solution for 2-3 times, combining rinsing solutions, storing the washed fish fillets at 2-6 ℃ for 24-30 h, continuously stirring the fish fillets for 1-3 min every 4-8 h, centrifuging the obtained mixture at 8000-12000 rpm, keeping the mixture at 2-6 ℃ for 8-15 min, pouring the supernatant into cold distilled water with the volume of 20-50 times, and naturally precipitating the fish fillets for 30-120 min at 2-6 ℃; centrifuging and precipitating for 10-20 min at 2-6 ℃ and 8000-12000 rpm, collecting and storing the precipitate in an environment at 2-6 ℃ to obtain myofibrillar protein;
s2, preparation of the myofibril multiple structure emulsion:
preparing the prepared myofibrillar protein with the concentration of 1-2% and the volume of 6-10 mL, mixing in a vortex instrument, adding 15-17 mL of unsaturated fatty acid, and adopting a high-speed dispersion homogenizer for 2-5 min to obtain a myofibrillar multi-structure emulsion with the oil content of 66-68%;
s3 preparation of minced fillet product rich in unsaturated fatty acid
Unfreezing frozen minced fillet or fresh minced fillet at the temperature of 2-6 ℃, adding sodium chloride accounting for 2-3% of the mass of the minced fillet, chopping for 2-4 min, adding a myofibril multi-structure emulsion to enable the oil content of the minced fillet product to be 10-35%, mincing for 3-6 min, and preserving heat at the temperature of 30-60 ℃ for 30-60 min to obtain the minced fillet product rich in unsaturated fatty acid.
2. The minced fish product enriched with highly unsaturated fatty acids of claim 1, wherein: and in the step S1, the temperature of the low-temperature incubator is 2-6 ℃.
3. The minced fish product enriched with highly unsaturated fatty acids of claim 1, wherein: and S3, taking the minced fillet, and adding the myofibril multi-structure emulsion to enable the oil content of the minced fillet product to be 10%.
4. The minced fish product enriched with highly unsaturated fatty acids of claim 1, wherein: and S3, taking the minced fillet, and adding the myofibril multi-structure emulsion to enable the oil content of the minced fillet product to be 15%.
5. The minced fish product enriched with highly unsaturated fatty acids of claim 1, wherein: and S3, taking the minced fillet, and adding the myofibril multi-structure emulsion to enable the oil content of the minced fillet product to be 20%.
6. The minced fish product enriched with highly unsaturated fatty acids of claim 1, wherein: and S3, taking the minced fillet, and adding the myofibril multi-structure emulsion to enable the oil content of the minced fillet product to be 25%.
7. The minced fish product enriched with highly unsaturated fatty acids of claim 1, wherein: and S3, taking the minced fillet, and adding the myofibril multi-structure emulsion to ensure that the oil content of the minced fillet product is 30%.
8. The minced fish product enriched with highly unsaturated fatty acids of claim 1, wherein: and S3, taking the minced fillet, and adding the myofibril multi-structure emulsion to enable the oil content of the minced fillet product to be 35%.
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