CN116369470A - Application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium salt gel type meat products - Google Patents

Application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium salt gel type meat products Download PDF

Info

Publication number
CN116369470A
CN116369470A CN202310425946.1A CN202310425946A CN116369470A CN 116369470 A CN116369470 A CN 116369470A CN 202310425946 A CN202310425946 A CN 202310425946A CN 116369470 A CN116369470 A CN 116369470A
Authority
CN
China
Prior art keywords
gel
kappa
carrageenan
sodium salt
meat products
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202310425946.1A
Other languages
Chinese (zh)
Inventor
李冰
陈欣冉
李琳
张霞
兰梅娟
何霓
贺家华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
South China University of Technology SCUT
Original Assignee
South China University of Technology SCUT
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by South China University of Technology SCUT filed Critical South China University of Technology SCUT
Priority to CN202310425946.1A priority Critical patent/CN116369470A/en
Publication of CN116369470A publication Critical patent/CN116369470A/en
Pending legal-status Critical Current

Links

Images

Classifications

    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention belongs to the field of research of food science and technology, and discloses application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium gel meat products. The application specifically refers to that in the process of preparing the gel-type meat product, potassium salt is used for replacing part of sodium salt, the addition amount of sodium salt in the prepared gel-type meat product is 0.8-2.0%, the addition amount of potassium salt is 0.8-2.0%, and the addition amount of kappa-carrageenan is 0.3-1.2% according to the mass percentage of the meat product. The method provided by the invention reduces the bitterness of the metal sense caused by the substitution of the potassium salt on the basis of reducing sodium and not affecting the sensory salty taste, and improves the gel strength to a certain extent. The aim of improving the organoleptic properties and the gel properties of the low sodium salt gel-type meat products is achieved.

Description

Application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium salt gel type meat products
Technical Field
The invention belongs to the technical field of food science, and particularly relates to application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium gel meat products.
Background
High sodium diets have been identified by GBD (Global Burden of Disease) as one of two major dietary risk factors leading to disease. Numerous studies have shown that high sodium intake increases the risk of developing hypertension, cardiovascular disease, and the like. The plan outline of healthy China 2030 clearly shows that the daily salt intake of people all over the country is reduced by 20% by 2030. Whereas 20-30% of the sodium in the daily diet is derived from meat processed foods, the reduction of sodium in meat products is a necessary trend.
Whereas the salt reduction (sodium) of gel-type meat products is a considerable challenge, 65-75% of the components in meat products are myofibrillar proteins, a salt-soluble protein. In the production and processing process of the gel-type meat product, a relatively high content (2-4%) of salt is generally required to be added to change the ionic strength, promote the dissolution of myofibrillar proteins and the formation of a three-dimensional gel network structure, and thus the gel-type meat product has proper flavor and gel texture.
The use of other non-sodium salts instead of NaCl is a common strategy for reducing the sodium salt content of meat products, wherein KCl is K + With Na and Na + The sodium salt substitute is considered to be most suitable for reasons such as having the most similar physicochemical properties, being able to provide a salty taste most similar to that of NaCl. However, the addition of KCl often produces undesirable flavors such as metallic bitterness, which affects the consumer's sensory experience. The current method for improving KCl bitter taste mainly comprises controlling the substitution amount of KCl below the threshold value of metal bitter taste, but the substitution amount of KCl is lower and is about 20-30% of the total weight of the composition; or the bitter taste is covered by using a sweetener or an flavoring agent, and the like, so that the bitter taste of KCl is covered by the increase of the flavor abundance and the intensity of the product due to the sweetener or the flavoring agent, but new flavoring substances are introduced to influence the original flavor of the product.
Disclosure of Invention
In order to overcome the defects in the prior art, the primary aim of the invention is to provide an application of kappa-carrageenan in improving the sensory quality and the gel characteristics of low-sodium salt gel-type meat products.
The aim of the invention is achieved by the following scheme:
the application of kappa-carrageenan in improving the sensory quality and the gel characteristic of low-sodium salt gel meat products simultaneously, wherein in the process of preparing the gel meat products, potassium salt is used for replacing part of sodium salt, and according to the mass percentage of each additive substance in the raw meat products, the addition amount of sodium salt in the prepared gel meat products is 0.8-2.0%, the addition amount of potassium salt is 0.8-2.0%, and the addition amount of kappa-carrageenan is 0.3-1.2%.
The molar substitution ratio of the potassium salt to the sodium salt is 20-60%.
The meat product is one of fish meat, chicken meat, pork and beef, preferably fish meat.
The improvement of the sensory quality of the low-sodium salt gel-type meat product means that the metal bitter taste brought by the partial substitution of sodium salt for the gel-type meat product by potassium salt is improved, and the salty taste brought by the substitution of sodium salt by potassium salt is reduced.
The preparation method of the gel-type meat product is well known to the person skilled in the art, and the preparation method of the gel-type meat product according to the scheme of the invention is the only difference from the prior art: the addition was performed with KCl partially instead of NaCl and kappa-carrageenan was added.
The application of kappa-carrageenan in improving the sensory quality and the gel characteristic of low-sodium salt gel-type meat products at the same time comprises the following steps:
1) Weighing raw meat blocks, chopping and stirring in a cooking machine to fully crush tissues;
2) Then adding sodium salt, potassium salt and water into the crushed tissue, chopping and stirring the crushed tissue to fully dissolve salt-soluble protein;
3) Then adding kappa-carrageenan and water, and continuously chopping;
4) Extruding the chopped meat emulsion into casing, sealing, heating, cooling to room temperature, and standing in a refrigerator at 4deg.C overnight for storage to obtain gel meat product.
The chopping speed in the step 1) is 300-500rpm, preferably 400rpm; the chopping time in the step 1) is 1-3min, preferably 2min.
The water in step 2) and step 3) is preferably ice water so that the temperature during chopping is below 10 ℃.
The total amount of water used in steps 2) and 3) satisfies the following conditions: so that the final moisture content of the minced meat after chopping and boiling before cooking is 80 percent.
The chopping time in the step 2) is 2-5min, preferably 2min.
The chopping time in the step 3) is 2-5min, preferably 3min.
The chopping speeds in the step 2) and the step 3) are respectively 700-900rpm, preferably 800rpm, which are relatively independent.
The casing in step 4) is one of a natural casing or an artificial casing, preferably a polyethylene casing in an artificial casing.
The diameter of the enteric coating in step 4) is preferably 38mm.
Step 4) the seal is preferably cotton thread.
The heating treatment in step 4) is preferably two-stage heating, specifically: heating at 40deg.C for 30min to gel the minced fillet protein, and heating at 80-90deg.C for 30min.
Compared with the prior art, the invention has the following advantages:
1. by using kappa-carrageenan and K + Specific binding between the two, limiting K in kappa-carrageenan-myofibrillar protein three-dimensional gel network structure + Mobility of (1) to K + Is coated and controlled released, delays K + Thereby reducing the metallic bitter taste of the gel-like meat product caused by the partial substitution of the sodium salt by the potassium salt.
2. Using kappa-carrageenan polysaccharides with meat productsMyofibrillar proteins form a compact three-dimensional network space structure through the actions of electrostatic interaction, hydrogen bond, covalent bond and the like, and entrap water and salt dissolved in the water in a gel network space, so that Na in a gel matrix is reserved to the maximum extent + And taste molecules. In the processing process of the oral cavity, kappa-carrageenan enhances the release of slurry and salt in the chewing process by adjusting the brittleness and microstructure of the minced fillet gel matrix, and the non-flowing water, free water and salt in the gel matrix are extruded and released into the mouth, so that relatively stronger salty perception is caused, and the flavor deterioration such as salty reduction brought by KCl instead of NaCl is improved.
3. Based on K + The enhancement of the gelation ability of the kappa-carrageenan and the interaction of the kappa-carrageenan and the myofibrillar protein form a synergistic effect, and the gel characteristics of the gel network structure such as water holding capacity, gel strength and the like are further improved.
4. The addition of kappa-carrageenan makes the structure of the composite gel more compact and more compact, and improves the brightness and whiteness of the minced fillet gel to a certain extent. The proper addition of kappa-carrageenan can improve the whiteness and brightness of the minced fillet gel while improving other qualities, so that the color and luster of the minced fillet gel are more in line with the mass consumption expectations.
5. The method provided by the invention reduces the bitterness of the metal sense caused by the substitution of the potassium salt on the basis of reducing sodium and not affecting the sensory salty taste, and improves the gel strength to a certain extent. The aim of improving the organoleptic properties and the gel properties of the low sodium salt gel-type meat products is achieved. The operation is simple and convenient, the cost is low, the efficiency is high, and the method is suitable for industrial production.
Drawings
FIG. 1 is a graph of the bitterness intensity of a partial replacement of sodium salt minced fillet gel with potassium salt according to the present invention.
FIG. 2 is a graph of salty taste intensity of a partial substitution of the potassium salt of the sodium salt minced fillet gel of the present invention.
FIG. 3 shows K in the oral processing of the surimi gel with potassium salt in place of sodium salt in accordance with the present invention + Release pattern
FIG. 4 shows the oral cavity addition of the minced fish gel with potassium salt partially replaced by sodium salt according to the inventionNa in the process of working + The graph is released.
Figure 5 is a water retention diagram of a partial replacement of sodium salt minced fillet gel with a potassium salt according to the present invention.
FIG. 6 is a graph showing the moisture content and distribution of the interior of a surimi gel of the present invention with potassium salt partially substituted for sodium salt.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but embodiments of the present invention are not limited thereto. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The reagents used in the examples are commercially available as usual unless otherwise specified.
Frozen surimi (purchased from Yangjiang Long Sheng, guangdong), vacuum packed, and stored frozen at-20 ℃.
Food processor FP3020, bouillon, germany; naCl and KCl are analytically pure.
Example 1
And (3) thawing the frozen minced fillet in a refrigerator at 4 ℃ for 12 hours, cutting into blocks, weighing 150g of minced fillet fragments, and chopping the minced fillet fragments in a cooking machine for 2 minutes at a low speed to fully crush tissues. Then adding a certain proportion of salt and ice water into the mixture, and chopping the mixture at a high speed for 2 minutes to fully dissolve salt-soluble proteins in the crushed tissues. Then adding kappa-carrageenan powder and ice water, and continuously chopping for 3min at high speed. The moisture content of the surimi was finally adjusted to 80%. The whole process is to place the chopper in crushed ice, and the control temperature is always lower than 10 ℃. The chopped minced fillet is extruded into a polyethylene casing (phi 38 mm) and is sealed by cotton threads. The minced fillet sausage is put into a constant temperature water bath kettle to be heated for 30min at 40 ℃ and then heated for 30min at 80 ℃. The cooked minced fillet gel was taken out, rapidly cooled to room temperature with ice water, and placed in a refrigerator at 4 ℃ overnight for subsequent experiments.
In the examples, a comparative experiment was performed with a normal sodium group to which 2% (w/w) NaCl was added and a substitution group to which 50% (in terms of ionic strength) NaCl was substituted with KCl, and with a normal sodium group to which kappa-carrageenan (0%, 0.3%, 0.6%, 0.9%, w/w) was added at different concentrations, respectively, for a total of eight groups.
Test example 2: minced fillet gel electronic tongue assay
Accurately weighing 20g of minced fillet gel, placing into a food processor, adding 100mL of ultrapure water, chopping for 1min, centrifuging the sample mixed solution (6000 r/min,15min,4 ℃), and taking the supernatant and filtering for later use. The sample liquid is used after dilution, a proper amount of filtrate is taken and added with ultrapure water for dilution until the measured resistance value is 1-10mS/cm, and the diluted liquid is poured into a beaker special for the electronic tongue for electronic tongue test.
Test example 3: na in minced fillet gel oral processing process + 、K + Release of
The reported discontinuous sampling method is adopted for chewing experiments, each sensory evaluator chews 7.0g of minced fillet gel sample each time, the sensory evaluator is required to chew but not swallow the food mass, and after respectively chewing 15, 30, 45 and 60 seconds in the oral cavity, the food mass is spitted into a 50mL disposable plastic cup, namely the chewed food mass sample. Saliva secretion was calculated for each sensory panelist by differential method. Adding 4 times of purified water (40 ℃) of the volume of the food dough samples at different sampling points, fully stirring, pouring into a 50mL centrifuge tube, centrifuging (3000 r/min,10min,4 ℃), and taking out supernatant to obtain the sample to be tested. And measuring the sodium and potassium ion content in the supernatant by adopting an inductively coupled plasma emission spectrometer.
Test example 4: surimi gel water holding capacity determination
The surimi gel was cut into cylinders with a diameter of 25mm and a height of 20mm, and the surface moisture was wiped off with filter paper and placed in a 50mL centrifuge tube, accurately weighed to W1. Centrifuge the tube in a refrigerated centrifuge (4 ℃,10,000r/min,10 min). After removal, the residual moisture was blotted dry with filter paper, accurately weighed and noted as W2. The centrifuge tube was re-scored as W0 and the water holding capacity (Water Holding Capacity, WHC) was calculated as:
Figure BDA0004188615850000061
test example 5: minced fillet gel moisture flowability and distribution determination
NMR relaxation measurements were performed using a Newmey NMI20-040H-I nuclear magnetic resonance imaging analyser. The test conditions were: about 12g of gel sample is taken in a nuclear magnetic tube with the diameter of 25mm, the proton resonance frequency is 18.28MHz, and the measurement temperature is 25 ℃. Spin-spin relaxation time T 2 Measurements were made with CPMG sequences. The detection parameters are as follows: the τ -value (time between 90 ° pulse and 180 ° pulse) is 200 μs. The scanning is repeated 64 times, the repetition interval time is 5000ms, 18000 echoes are obtained, and the obtained graph is an exponential decay pattern. The CPMG exponential decay curve was inverted using MultiExp InvAnalysis software onboard the instrument.
Test example 6: minced fillet gel texture characterization
The texture profile analysis of the surimi gel was performed using a TA-XT Plus texture analyzer with hardness, chewiness, elasticity, and cohesion as analytical indicators. Minced fillet gel was cut into cylinders 25mm in diameter and 20mm in height prior to testing. The test parameters were set as: the probe is a P/36R cylindrical probe, the speed before measurement is 2mm/s, the speed after measurement is 1mm/s, the speed after measurement is 5mm/s, the compression ratio is 40%, the triggering type is auto, the time interval between two compression measurement is 5.0s, and the data collection rate is 200pps. Each set of experiments was repeated 6 times.
Test example 7: measurement of minced fillet gel chromaticity
The color value of the surimi gel is measured by a portable color difference meter. The prepared minced fillet gel is restored to room temperature, cut into cylinders with the diameter of 25mm and the height of 20mm, and the color and luster of the sample are measured after the instrument is calibrated by a white board. Recording brightness value (L), redness value (a) and yellowness value (b), and calculating Hunter whiteness value W by formula H 。
Figure BDA0004188615850000062
Test example 8: statistical analysis
Data analysis was performed using SPSS 26.0 statistical analysis software, and results were expressed as "mean.+ -. Standard deviation", and data variability analysis was performed using the Duncan test method in one-way ANOVA. The significance level p <0.05, different letters indicate significant differences in data. The pictures herein are drawn using Origin 2018.
1. Influence of kappa-carrageenan addition on bitterness intensity of minced fillet gel
Figure 1 shows the effect of kappa-carrageenan addition and KCl substitution on the bitterness intensity of minced fillet gels. Bitterness is a key taste indicator, and it can be seen from figure 1 that the characteristic bitterness of the normal sodium group surimi gel is not affected by the amount of kappa-carrageenan added. Replacement of 50% NaCl with KCl significantly increases the bitterness profile of the minced fillet gel, and as the amount of kappa-carrageenan added increases, the bitterness profile of the minced fillet gel sample of the 50% KCl replacement group gradually decreases and the bitterness is gradually inhibited. There was no significant difference in bitter characteristic values between the 50% kcl replacement group and the normal sodium group when 0.6% and 0.9% kappa carrageenan were added. This is probably due to the kappa-carrageenan and K + Electrostatic interaction between the two to limit K in the three-dimensional gel network structure of kappa-carrageenan-myofibrillar protein + Mobility of (1) to K + Is coated and controlled released, delays K + Thereby reducing the metallic bitter taste of the gel-like meat product caused by the partial substitution of the sodium salt by the potassium salt.
2. Influence of kappa-carrageenan addition on salty taste intensity of minced fillet gel
Figure 2 shows the effect of kappa-carrageenan addition and KCl substitution on the salty taste intensity of the surimi gel. Salty taste is also one of the main taste indexes, and it is known from fig. 2 that substitution of KCl for 50% nacl reduces salty taste characteristics of minced fillet gel, and increases salty taste characteristics of minced fillet gel of each group with increasing kappa-carrageenan addition, but does not significantly differ. This is probably due to the kappa-carrageenan-myofibrillar protein complex gel network structure, which entraps water and salts dissolved in the water in the gel network space, thereby maximally retaining Na in the gel matrix + And taste molecules. In the processing process of the oral cavity, kappa-carrageenan enhances the release of slurry and salt in the chewing process by adjusting the brittleness and microstructure of the minced fillet gel matrix, and the non-flowing water, free water and salt in the gel matrix are extruded and released into the mouth, thereby leadingAnd relatively strong salty taste perception is achieved.
3. Minced fillet gel Na at different chewing stages + 、K + Content analysis
From FIG. 3, it can be seen that Na in the minced fillet gel increases with mastication time + The release amount is also gradually increased, and Na is released in different chewing stages + The release amount gradually increases with the addition amount of kappa-carrageenan. The minced fillet gel network structure of the control group without kappa-carrageenan is slightly rough and has larger aggregate distribution. The presence of large aggregates in the diffusion path of the ions causes a "tortuosity effect" which is the tortuous movement of the ions over additional length in the gel matrix due to the blocking of protein aggregates, thereby slowing the rate of ion diffusion and extending its diffusion distance. Thus, within the same chewing time, control group Na + Is relatively low. The addition of kappa-carrageenan promotes the formation of a uniform, dense microstructure of the minced fillet gel without large aggregate distribution, resulting in higher release of sodium ions and release rates in the minced fillet gel matrix. From FIG. 4 it can be seen that the 50% KCl replacement set of minced fillet gels at different chewing stages of K + Both the release rate and the final release amount show a different degree of decrease with increasing kappa-carrageenan addition. Minced fillet gel with KCl replacing 50% NaCl in chewing process + This may be the direct cause of the surimi gel having a pronounced metallic bitter taste.
4. Influence of kappa-carrageenan addition on the water holding capacity of minced fillet gel
Salts are water-soluble substances, mostly present in the respective part of the water in the composite gel matrix. The better the water retention, the more water and salt is retained in the composite gel network structure. Some water-soluble proteins and flavour-imparting substances (e.g. NaCl, flavour-imparting amino acids) are also carried away during the water loss, which is closely related to the organoleptic properties and eating quality of the surimi product. Figure 5 shows the effect of kappa-carrageenan addition on the water holding capacity of a potassium salt partial replacement sodium salt surimi gel. It can be seen that the replacement of 50% NaCl by KCl had no effect on the water holding capacity of the surimi gel without the addition of kappa-carrageenan. The water holding capacity of the minced fillet gel is improved to different degrees (p is less than 0.05) along with the increase of the addition amount of the kappa-carrageenan. The water holding capacity of the 50% KCl substitution group is significantly higher than that of the normal sodium group (p < 0.05) when 0.3% kappa-carrageenan is added, and the water holding capacity of the 50% KCl substitution group is equivalent to that of the normal sodium group when the kappa-carrageenan addition amount reaches 0.9%. This is probably because kappa-carrageenan enhances the interactions between proteins and kappa-carrageenan itself is embedded as a hydrocolloid in the interstices of the protein network, swelling upon absorption of water and thus locking up more water, thus increasing the water retention of the composite gel.
5. Influence of kappa-carrageenan addition on the flow and distribution of minced fillet gel
T 2 Are often used to reflect the water retention capacity of gel-like meat products. Wherein T is 2 Three peaks appear in the relaxation time distribution of 0.01 to 10000ms, representing bound water, non-flowable water, and free water, respectively. Figure 6 shows the effect of kappa-carrageenan addition on the relaxation time of the potassium salt partial replacement sodium salt surimi gel T2. It can be seen that the peak area is the largest at the blank T22 without kappa-carrageenan, and the peak position is the rightmost, indicating that its free water content is the highest, which may also be the reason for its worst water retention capacity. With the increase of the addition amount of kappa-carrageenan, the peak area at the T22 position gradually decreases, and the peak position gradually shifts leftwards, which indicates that the free water content of the kappa-carrageenan gradually decreases and the water holding capacity of the kappa-carrageenan gradually increases. When the addition amount of kappa-carrageenan is 0.6% and 0.9%, the peak area of the 50% KCl substitution group is obviously reduced compared with that of the normal sodium group at the T22, and the peak position is shifted leftwards. Kappa-carrageenan in K + The interaction with proteins in the presence forms a more complex network, which in turn allows free water in the formed three-dimensional network to be blocked from free flow.
6. Influence of kappa-carrageenan addition on texture characteristics of minced fillet gel
TABLE 1 texture Properties of minced fillet gels with different kappa-carrageenan addition
Figure BDA0004188615850000091
Note that: all TPA values are mean ± standard deviation; different letters (a-e) in the same column indicate significant differences (p < 0.05) between the different treatments; the same letter in the same column indicates no significant difference between the different treatments (p > 0.05)
Texture is one of the quality characteristics directly related to the water retention and gel strength of gel-like meat products. As is clear from table 1, as the amount of kappa-carrageenan added increases, the hardness and chewiness of the minced fillet gel significantly increases, and when the amount of addition reaches 0.6%, the hardness and chewiness of the 50% kcl substitution group also significantly increases (p < 0.05) compared to the normal sodium group. The addition of kappa-carrageenan significantly reduced the elasticity and cohesion of the minced fillet gel, especially when the amount added was large (0.9%) compared to the control group. At K + In the presence, the helical structure on kappa-carrageenan is able to bind to alkali metal ions, partially neutralising the sulphate groups, causing aggregation of the duplex leading to increased gel hardness.
7. Influence of kappa-carrageenan addition on chroma of minced fillet gel
TABLE 2 minced fillet gel color with different kappa-carrageenan addition levels
Figure BDA0004188615850000092
Table 2 shows the effect of kappa-carrageenan addition on the colour of the potassium salt partial replacement sodium salt surimi gel. From Table 2 it can be seen that the replacement of 50% NaCl by KCl has no significant effect on the colour of the surimi gel, probably because of K + With Na and Na + Has similar physical and chemical properties. As the amount of kappa-carrageenan added was increased, the L and WH values of the minced fillet gel increased significantly, with 0.9% kappa-carrageenan added, significantly higher than the control group. This may be that the addition of kappa-carrageenan makes the structure of the composite gel more compact and more compact, improving the brightness and whiteness of the surimi gel to some extent. The values of a and b for the different sets of minced fish gels did not change significantly, indicating that the pale yellow color of kappa-carrageenan itself was insufficient to change the overall color of the minced fish gel over the concentration range of 0.3-0.9%. Overall, proper addition of kappa-carrageenan can improve other qualities while improvingThe whiteness and the brightness of the minced fillet gel enable the color and luster of the minced fillet gel to more accord with the mass consumption expectation.
The kappa-carrageenan is added into the gel meat product with the potassium salt partially replacing the sodium salt, so that the sodium content in the gel meat product is reduced, the metallic bitterness brought by the potassium salt replacement is reduced on the basis of not affecting the salty taste of the product, and the gel characteristic of the gel meat product can be improved, thereby providing technical support for the production and development of the low-sodium salt gel meat product.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.

Claims (10)

1. The application of kappa-carrageenan in improving the sensory quality and the gel characteristic of low-sodium salt gel-type meat products is characterized in that: in the process of preparing the gel meat product, potassium salt is used for replacing part of sodium salt, the addition amount of the sodium salt in the prepared gel meat product is 0.8-2.0%, the addition amount of the potassium salt is 0.8-2.0%, and the addition amount of kappa-carrageenan is 0.3-1.2% based on the mass percentage of the meat product.
2. Use of kappa-carrageenan according to claim 1 for simultaneously improving the organoleptic qualities and the gel properties of low sodium salt gel-like meat products, characterized in that:
the molar substitution ratio of the potassium salt to the sodium salt is 20-60%.
3. Use of kappa-carrageenan according to claim 1 for simultaneously improving the organoleptic qualities and the gel properties of low sodium salt gel-like meat products, characterized in that:
the meat product is one of fish meat, chicken meat, pork and beef.
4. Use of a kappa-carrageenan according to any of claims 1-3 for simultaneously improving the organoleptic quality and the gel properties of low sodium salt gel-like meat products, characterized in that it comprises the steps of:
1) Weighing meat products, chopping and stirring in a cooking machine to fully crush tissues;
2) Then adding salt and water into the crushed tissue, and chopping the crushed tissue to fully dissolve salt-soluble protein;
3) Then adding kappa-carrageenan and water, and continuously chopping;
4) Extruding the chopped meat emulsion into casing, sealing, heating, cooling to room temperature, and standing in a refrigerator at 4deg.C overnight for storage to obtain gel meat product.
5. Use of kappa-carrageenan according to claim 4 for simultaneously improving the organoleptic qualities and the gel properties of low sodium salt gel-like meat products, characterized in that:
step 1), chopping and mixing for 1-3min; the chopping speed is 300-500rpm.
6. Use of kappa-carrageenan according to claim 4 for simultaneously improving the organoleptic qualities and the gel properties of low sodium salt gel-like meat products, characterized in that:
the water in step 2) and step 3) is ice water so that the temperature during the chopping process is lower than 10 ℃.
7. Use of kappa-carrageenan according to claim 4 for simultaneously improving the organoleptic qualities and the gel properties of low sodium salt gel-like meat products, characterized in that:
the total amount of water used in steps 2) and 3) satisfies the following conditions: so that the final moisture content of the minced meat after chopping and boiling is 80 percent.
8. Use of kappa-carrageenan according to claim 4 for simultaneously improving the organoleptic qualities and the gel properties of low sodium salt gel-like meat products, characterized in that:
the chopping time in the step 2) and the chopping time in the step 3) are respectively and independently 2-5min; the chopping rotation speeds are respectively 700-900rpm relatively independently.
9. Use of kappa-carrageenan according to claim 4 for simultaneously improving the organoleptic qualities and the gel properties of low sodium salt gel-like meat products, characterized in that:
step 4) the casing is one of natural casing or artificial casing;
and 4) the seal is cotton thread.
10. Use of kappa-carrageenan according to claim 4 for simultaneously improving the organoleptic qualities and the gel properties of low sodium salt gel-like meat products, characterized in that:
the heating treatment in the step 4) is two-stage heating, and specifically comprises the following steps: heating at 40deg.C for 30min to gel the minced fillet protein, and heating at 80-90deg.C for 30min.
CN202310425946.1A 2023-04-19 2023-04-19 Application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium salt gel type meat products Pending CN116369470A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202310425946.1A CN116369470A (en) 2023-04-19 2023-04-19 Application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium salt gel type meat products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202310425946.1A CN116369470A (en) 2023-04-19 2023-04-19 Application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium salt gel type meat products

Publications (1)

Publication Number Publication Date
CN116369470A true CN116369470A (en) 2023-07-04

Family

ID=86980600

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202310425946.1A Pending CN116369470A (en) 2023-04-19 2023-04-19 Application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium salt gel type meat products

Country Status (1)

Country Link
CN (1) CN116369470A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04262758A (en) * 1991-02-18 1992-09-18 San Ei Chem Ind Ltd Method for removing bitterness of potassium chloride
CN107684045A (en) * 2016-08-07 2018-02-13 福建御厨食品有限公司 A kind of instant fish sausage process technology
CN109601960A (en) * 2019-01-30 2019-04-12 上海交通大学 It is a kind of addition carragheen without bitter taste Cardia Salt and the preparation method and application thereof
CN110447815A (en) * 2019-08-30 2019-11-15 贵州大学 A kind of Cardia Salt Western-style ham and preparation method thereof
CN111938105A (en) * 2020-08-04 2020-11-17 河南科技学院 Method for improving gel property of low-salt minced fish
CN114982916A (en) * 2022-06-20 2022-09-02 南京农业大学 Processing method for improving quality of low-sodium chicken meat paste gel product

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04262758A (en) * 1991-02-18 1992-09-18 San Ei Chem Ind Ltd Method for removing bitterness of potassium chloride
CN107684045A (en) * 2016-08-07 2018-02-13 福建御厨食品有限公司 A kind of instant fish sausage process technology
CN109601960A (en) * 2019-01-30 2019-04-12 上海交通大学 It is a kind of addition carragheen without bitter taste Cardia Salt and the preparation method and application thereof
CN110447815A (en) * 2019-08-30 2019-11-15 贵州大学 A kind of Cardia Salt Western-style ham and preparation method thereof
CN111938105A (en) * 2020-08-04 2020-11-17 河南科技学院 Method for improving gel property of low-salt minced fish
CN114982916A (en) * 2022-06-20 2022-09-02 南京农业大学 Processing method for improving quality of low-sodium chicken meat paste gel product

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
A. TOTOSAUS: "Fat and sodium chloride reduction in sausages using k-carrageenan and other salts", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol. 55, no. 5, 31 August 2004 (2004-08-31), pages 371 - 380 *
汤嘉慧;郭全友;邹咪;谢晨;熊泽语;包海蓉;: "κ-卡拉胶/K~+凝胶体系对鱼糜凝胶特性和流变的影响", 食品与发酵工业, no. 16, 31 December 2020 (2020-12-31), pages 90 - 96 *
潘腾;宋君红;吴建平;任发政;: "钾离子对肌球蛋白-κ-卡拉胶凝胶特性的影响", 中国食品学报, no. 11, 31 December 2017 (2017-12-31), pages 49 - 57 *
钱毅玲: "卡拉胶/黄原胶和K+浓度对低脂低盐乳化肠凝胶品质影响的研究", 现代食品科技, vol. 25, no. 7, 15 July 2009 (2009-07-15), pages 734 - 737 *

Similar Documents

Publication Publication Date Title
JP4616409B1 (en) Frozen fish production method and cooking method
JP3400591B2 (en) Phosphate substitute composition for fish meat storage and method for treating processed meat products
KR20120016489A (en) Low-fat chicken sausage comprising dietary fiber and a mixture of chicken-skin and preparation methodthereof
EP2759213B1 (en) Processed meat product without added phosphate, and method of producing same
Antonomanolaki et al. Thermal gelation properties of surimi-like material made fromsheep meat
Yuan et al. Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters
Lan et al. Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
CN116369470A (en) Application of kappa-carrageenan in improving sensory quality and gel characteristics of low-sodium salt gel type meat products
JP4257206B2 (en) Use of CMC in processed meat products
US4173657A (en) Vegetable protein ingredient for Kamaboko products containing a polysaccharide
JP2009159825A (en) Method for producing meat product, and meat product
US5223302A (en) Meat products having improved moisture retention and method for making same
JPH07114650B2 (en) Manufacturing method of minced meat processed food
KR100498257B1 (en) Processing Technology for the Manufacture of very Low-fat Comminuted Sausages
RU2180511C2 (en) Method of manufacturing meat product of cooked sausage type
KR101250134B1 (en) Salt substitutes comprising potassium lactate and calcium ascorbate, and low-sodium meat products using the same
JP2000157200A (en) Seasoning, texture improving agent and drip preventing agent
CN112314688B (en) Method for preparing low-alum salted jellyfish by using sodium ferric ethylenediamine tetraacetate to replace alum
CN113647578A (en) Method for producing minced fillet product
Wu et al. Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
JP2000116358A (en) Devil&#39;s tongue paste-mixed meat paste food
Chen et al. Effects of acid and alkaline reagents on the color and gel-forming ability of milkfish kamaboko
RU2058087C1 (en) Method of article preparing of beef
Hidayat Quality of skipjack surimi (Katsuwonus pelamis) with addition of calcium carbonate (CaCO3)
JPS63202359A (en) Production of meat processed food containing added cheese

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination