CN115039805A - Method for reducing formation amount of frozen and conditioned fish ball frost by chitosan coating - Google Patents
Method for reducing formation amount of frozen and conditioned fish ball frost by chitosan coating Download PDFInfo
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- CN115039805A CN115039805A CN202210697565.4A CN202210697565A CN115039805A CN 115039805 A CN115039805 A CN 115039805A CN 202210697565 A CN202210697565 A CN 202210697565A CN 115039805 A CN115039805 A CN 115039805A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 73
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 35
- 239000011248 coating agent Substances 0.000 title claims abstract description 22
- 238000000576 coating method Methods 0.000 title claims abstract description 22
- 230000001143 conditioned effect Effects 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 16
- 230000015572 biosynthetic process Effects 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims description 20
- 230000008014 freezing Effects 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 12
- 230000003750 conditioning effect Effects 0.000 claims description 10
- 241000252233 Cyprinus carpio Species 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 210000001015 abdomen Anatomy 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 239000008213 purified water Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 238000007872 degassing Methods 0.000 claims 1
- 238000004090 dissolution Methods 0.000 claims 1
- 238000002604 ultrasonography Methods 0.000 claims 1
- 238000010257 thawing Methods 0.000 abstract description 23
- 238000011160 research Methods 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 abstract 1
- 239000007888 film coating Substances 0.000 abstract 1
- 238000009501 film coating Methods 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000012496 blank sample Substances 0.000 description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 7
- 235000010413 sodium alginate Nutrition 0.000 description 7
- 229940005550 sodium alginate Drugs 0.000 description 7
- 239000000661 sodium alginate Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000010411 cooking Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000008188 pellet Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000850 deacetylating effect Effects 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for reducing the formation amount of frost of frozen and conditioned fish balls by coating chitosan, belonging to the technical field of preservation. In the research, chitosan with the concentration of 1.5 percent is used as coating liquid and coated on the surface of the frozen and conditioned fish ball; by utilizing the excellent water retention property and film forming property of the chitosan coating solution, the generation phenomenon of frost on the surface of the conditioned fish balls during repeated freeze thawing is inhibited. Experimental research shows that the chitosan edible film can effectively inhibit the separation of water in the conditioned fish balls during repeated freeze thawing, and the water holding capacity and the texture property of the fish balls after film coating are obviously superior to those of a blank control group; during repeated freeze thawing, the generation amount of frost on the surfaces of the fish balls is always lower than that of a blank control group, the precipitation of water of the frozen fish balls after freeze thawing for 7 times is obviously inhibited, and the generation percentage of the frost on the surfaces of the fish balls is reduced by 40.16 percent. Comprehensive evaluation shows that the chitosan film-coated conditioned fish balls can obviously improve the quality of frozen conditioned fish balls, and the invention has good commercial application potential and strong practicability.
Description
Technical Field
The invention relates to a method for reducing the generation amount of frozen and conditioned fish ball frost by chitosan coating, belonging to the technical field of preservation.
Background
The fish balls are convenient to eat, relatively simple to process and store, tender in meat quality, rich in nutrition, low in fat, high in protein and delicious in taste, so that the fish balls gradually become an important large class of quick-frozen foods and occupy an important share in the pre-prepared foods.
The freezing preservation is one of the methods for keeping and conditioning the original fresh quality of the fish balls most effectively so far, but in the actual production life, because the cold chain technology is not perfect, the temperature change cannot be strictly controlled, and a continuous low-temperature system cannot be guaranteed, the frozen fish balls are always subjected to the freezing and thawing process, namely the repeated freezing and thawing phenomenon before being eaten by consumers. The water in the fish balls is lost, so that a layer of frost is formed on the surfaces of the fish balls, and the frost produced in the process can cause the quality of the fish balls to be reduced, such as the water retention property, the texture and the like of the fish balls are influenced, and the eating quality of the fish balls is reduced. Therefore, a new fresh-keeping technology is needed to inhibit the formation of frost on the surface of the frozen and conditioned fish balls and improve the quality of the frozen and conditioned fish balls.
Chitosan (chitosan), an edible basic polysaccharide, is obtained by deacetylating chitin under the action of deacetylase or concentrated alkali, and is generally called chitosan, in which the degree of deacetylation is 70% or more. The chitosan is white or grey white solid, is insoluble in water and can be dissolved in a certain acidic environment. In recent years, chitosan has become a research hotspot more and more due to the advantages of no toxicity, environmental protection, good water retention, good film forming property and the like. Far and the like evaluate the influence of chitosan coating on the quality of shrimp meat, and researches show that after frozen storage for 6 months, the juice loss rate of a coating group sample is reduced by 38% compared with that of a control group, and the texture and color characteristics of the coating sample are obviously better than those of the control group. At present, the research on freezing storage and fresh keeping of the aquatic products by chitosan mainly aims at inhibiting the internal water loss of the aquatic products, thereby preventing the oxidation of protein and lipid and improving the comprehensive quality of the aquatic products. However, the research on the inhibition of the water loss of aquatic products and the formation of frost on the surfaces of the aquatic products during repeated freeze thawing of chitosan is not available.
Disclosure of Invention
The invention aims to provide a method for reducing the formation of ice cream on a conditioned fish ball by using an edible chitosan film. Compared with the prepared fish ball without a coating, the coating chitosan can effectively reduce the formation amount of frost on the surface of the fish ball.
The purpose of the invention is realized by the following technical scheme:
a method for reducing the formation of ice cream of conditioned fish balls by using an edible chitosan film comprises the following steps: preparing the conditioning fish balls, quickly freezing, preparing an edible chitosan coating solution, coating the fish balls, and freezing and storing.
According to the invention, the edible chitosan solution is coated on the surface of the manually prepared conditioning fish ball, and after 1.5% of chitosan is coated on the fish ball, the loss of water in the fish ball during repeated freeze thawing of the conditioning fish ball can be effectively inhibited, and the thawing loss, cooking loss and centrifugal loss of the fish ball are reduced, so that the generation amount of frost on the surface of the conditioning fish ball is reduced, and the quality of the conditioning fish ball during frozen storage is improved.
Drawings
FIG. 1 shows the influence of freeze-thaw times on the generation amount of frost on the surface of a sodium alginate film-coated fish ball;
FIG. 2 shows the effect of freeze-thaw times on thawing loss of sodium alginate coated fish balls for conditioning;
FIG. 3 is a graph showing the effect of freeze-thaw times on the cooking loss of sodium alginate coated fish balls;
FIG. 4 shows the effect of freeze-thaw times on the centrifugation loss of sodium alginate coated fish balls;
FIG. 5 shows the influence of the freezing and thawing times on the whiteness of the sodium alginate coated fish balls.
Detailed Description
The technical solutions of the present invention are further described below with reference to the drawings, but the present invention is not limited thereto, and any modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
First, selecting material
Selecting mirror carp as a raw material for preparing the conditioning fish ball.
Pretreatment of mirror carp
The mirror carp is killed quickly after stunning, and the head, tail and internal organs as well as the skin and the black membrane of the abdomen of the fish are removed.
Third, rinsing
Rinsing fish for three times, standing for 5min, taking out fish, and draining.
Four, minced meat
Cutting the rinsed fish meat into small pieces, mincing the small pieces into minced fillet in a meat mincer at the temperature of 4 ℃, and weighing.
Fifthly, beating
Mincing minced fillet for 8min under the operating environment of 4 ℃, adding 2% of salt, continuously chopping for 8min, finally sequentially adding 10% of corn starch and 10% of purified water, and chopping for 5 min.
Sixthly, forming
The meat paste is rapidly kneaded into a spherical shape, and the interval between the molding and the kneading is not more than 2 h.
Seventhly, quick freezing
Wrapping the formed fish balls with a preservative film, placing the fish balls in a refrigerator at the temperature of-30 ℃, and quickly freezing for 24 hours.
Eighthly, preparation of sodium alginate coating liquid
The 1.5% by mass chitosan solution was dissolved overnight with magnetic stirring and subsequently degassed by sonication at 224W for 15 min.
Nine-component sodium alginate film-coated conditioning fish ball
Soaking the prepared quick-frozen conditioned fish ball in chitosan coating liquid for 5min, and soaking the fish ball in 1% CaCl 2 Taking out the solution for 5min, draining until no liquid drops drop, and freezing for storage.
Ten, single factor experiment
Fig. 1 shows the influence of different freezing and thawing times on the amount of frost generated on chitosan coated fish balls, under the same freezing and thawing cycle, 1.5% CH coated frost can significantly inhibit the formation of frost on the surfaces of the fish balls (P <0.05), after 7 times of freezing and thawing cycles, a large amount of blocky frost appears on the surfaces of blank samples, the coated frost can effectively inhibit the formation of frost on the surfaces of the quick-frozen fish balls, and compared with the blank samples, the percentage of frost generated on the surfaces of the samples after 1.5% CH coated frost is reduced by 40.16%.
Fig. 2 shows the effect of different freeze-thaw times on the thawing loss of chitosan coated conditioned fish balls, with the thawing loss of the 1.5% CH ice coated samples being lower than the blank samples throughout the freeze-thaw cycle. After 7 freeze-thaw cycles, the blank sample had lost 27.12% of thaw. The thawing loss of the 1.5% CH ice coated frozen fish pellets was reduced by 29.50% compared to the blank samples.
Fig. 3 shows the effect of different freeze-thaw times on the retort loss of chitosan coated conditioned fish pellets, with the retort loss of the sample after 1.5% CH ice coating being significantly lower than the blank sample throughout the freeze-thaw cycle (P < 0.05). At the 7 th freeze-thaw cycle, the blank sample achieved a cooking loss of 20.15%. The cooking loss of the 1.5% CH ice coated frozen fish pellets was reduced by 24.42% compared to the blank group (P < 0.05).
FIG. 4 shows the influence of different freezing and thawing times on the centrifugal loss of chitosan coated conditioned fish balls, the centrifugal loss of samples coated with 1.5% CH ice coating is lower than that of blank samples in the whole freezing and thawing cycle, and after 7 times freezing and thawing cycles, the centrifugal loss of the blank samples reaches 18.21%, compared with the blank samples, the centrifugal loss of the 1.5% CH coated ice coating quick-frozen fish balls is respectively reduced by 22.95%.
Fig. 5 shows the effect of different freezing and thawing times on the whiteness of chitosan coated fish balls, and the decrease of the whiteness value of the ice-coated samples is remarkably inhibited compared with that of blank samples in the same freezing and thawing period (P < 0.05). Compared with the blank group, after repeated freeze thawing for 7 times, the whiteness value of the 1.5% CH ice-coated sample is respectively improved by 6.12%.
Claims (6)
1. A method for reducing the formation amount of frozen and conditioned fish ball frost by chitosan coating is characterized by comprising the following steps: the method comprises the following steps: selecting materials: selecting mirror carp as a preparation raw material of the conditioning meat balls; step two: pretreatment: the mirror carp is killed quickly after stunning, and the head, tail and internal organs as well as fish skin and black membrane of fish abdomen are removed; step three: rinsing: rinsing fish meat, standing for 5min, taking out, and draining; step four: mincing meat: cutting the rinsed fish meat into small pieces, putting the small pieces into a meat mincer at 4 ℃, mincing the small pieces into minced fillet, and weighing; step five: beating: mincing minced fillet at 4 deg.C for a certain time, adding 2% salt, chopping for 8min, sequentially adding 10% corn starch and 10% purified water, and addingChopping for 5 min; step six: molding: and (5) rapidly kneading the meat paste into a spherical shape, and the seventh step: quick-freezing: wrapping the formed fish balls with a preservative film, placing the wrapped fish balls in a refrigerator at the temperature of-30 ℃, and quickly freezing for 24 hours; step eight: preparing a chitosan coating liquid: putting a chitosan solution with a certain mass fraction in a magnetic stirrer for overnight dissolution, and then putting the chitosan solution in 224W ultrasound for degassing for a certain time; step nine: coating chitosan to condition the fish balls: soaking the quick-frozen conditioned fish balls in the chitosan coating liquid for a certain time, and then soaking the fish balls in a certain mass fraction of CaCl 2 Taking out for 5min, and draining until the fish ball has no drop.
2. The method according to claim 1, wherein the predetermined time in the fifth step is 8 min.
3. The method according to claim 1, wherein the mass fraction in the eighth step is 1%.
4. The method according to claim 1, wherein the time period in the eighth step is 15 min.
5. The method according to claim 1, wherein the time period in the ninth step is 5 min.
6. The method according to claim 1, wherein the mass fraction in the ninth step is 1.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210697565.4A CN115039805A (en) | 2022-06-20 | 2022-06-20 | Method for reducing formation amount of frozen and conditioned fish ball frost by chitosan coating |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210697565.4A CN115039805A (en) | 2022-06-20 | 2022-06-20 | Method for reducing formation amount of frozen and conditioned fish ball frost by chitosan coating |
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| CN115039805A true CN115039805A (en) | 2022-09-13 |
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| CN202210697565.4A Pending CN115039805A (en) | 2022-06-20 | 2022-06-20 | Method for reducing formation amount of frozen and conditioned fish ball frost by chitosan coating |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3054688A (en) * | 1960-08-19 | 1962-09-18 | Dow Chemical Co | Non-frosting frozen package coating |
| JPH09294531A (en) * | 1996-05-01 | 1997-11-18 | Showa Denko Kk | Frozen food and release of water absorbing tool used from releasing body |
| JPH10306167A (en) * | 1996-04-22 | 1998-11-17 | Mitsuru Mishima | Antimicrobial antifogging multilayer film and production thereof |
| US20050101482A1 (en) * | 2001-08-16 | 2005-05-12 | Juuro Aoyagi | Novel adsorbent |
| US20150296810A1 (en) * | 2012-12-21 | 2015-10-22 | Dawn Food Products, Inc. | Bloom-resistant barrier food packaging |
| CN106117998A (en) * | 2016-06-28 | 2016-11-16 | 郭庆平 | A kind of active fruit and vegetable fresh-keeping film and preparation method thereof |
-
2022
- 2022-06-20 CN CN202210697565.4A patent/CN115039805A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3054688A (en) * | 1960-08-19 | 1962-09-18 | Dow Chemical Co | Non-frosting frozen package coating |
| JPH10306167A (en) * | 1996-04-22 | 1998-11-17 | Mitsuru Mishima | Antimicrobial antifogging multilayer film and production thereof |
| JPH09294531A (en) * | 1996-05-01 | 1997-11-18 | Showa Denko Kk | Frozen food and release of water absorbing tool used from releasing body |
| US20050101482A1 (en) * | 2001-08-16 | 2005-05-12 | Juuro Aoyagi | Novel adsorbent |
| US20150296810A1 (en) * | 2012-12-21 | 2015-10-22 | Dawn Food Products, Inc. | Bloom-resistant barrier food packaging |
| CN106117998A (en) * | 2016-06-28 | 2016-11-16 | 郭庆平 | A kind of active fruit and vegetable fresh-keeping film and preparation method thereof |
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Application publication date: 20220913 |