CN117337870A - Composite fresh-keeping agent for ice fresh minced fillet and application thereof - Google Patents
Composite fresh-keeping agent for ice fresh minced fillet and application thereof Download PDFInfo
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- CN117337870A CN117337870A CN202311534745.1A CN202311534745A CN117337870A CN 117337870 A CN117337870 A CN 117337870A CN 202311534745 A CN202311534745 A CN 202311534745A CN 117337870 A CN117337870 A CN 117337870A
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- 239000002131 composite material Substances 0.000 title claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 34
- 230000002335 preservative effect Effects 0.000 claims abstract description 34
- 108010039918 Polylysine Proteins 0.000 claims abstract description 14
- 150000001875 compounds Chemical class 0.000 claims abstract description 14
- 229940116257 pepper extract Drugs 0.000 claims abstract description 14
- 239000004530 micro-emulsion Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000019465 surimi Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 239000005457 ice water Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- 229910021642 ultra pure water Inorganic materials 0.000 claims description 2
- 239000012498 ultrapure water Substances 0.000 claims description 2
- 230000003647 oxidation Effects 0.000 abstract description 11
- 238000007254 oxidation reaction Methods 0.000 abstract description 11
- 230000001953 sensory effect Effects 0.000 abstract description 9
- 230000001580 bacterial effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract description 2
- 238000009920 food preservation Methods 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 230000017854 proteolysis Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 20
- 238000003860 storage Methods 0.000 description 12
- 238000003756 stirring Methods 0.000 description 10
- 238000005259 measurement Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 125000003396 thiol group Chemical class [H]S* 0.000 description 7
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 229940118019 malondialdehyde Drugs 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000006318 protein oxidation Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 239000004064 cosurfactant Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food preservation, and particularly relates to an ice fresh minced fillet compound preservative and application thereof. The composite preservative consists of the following raw materials in parts by weight: 5 to 23 parts of ground pepper extract, 3 to 15 parts of MCT microemulsion and 0.005 to 0.03 part of epsilon-polylysine. The compound natural preservative used in the invention can effectively control the total number of bacterial colonies in the frozen minced fillet, so that the shelf life of the compound natural preservative is prolonged from 4 days to 7 days, the commercial value of the product is greatly increased, the fat oxidation degree of the minced fillet can be effectively reduced, the protein degradation is inhibited, and the nutritional ingredients in the minced fillet are effectively reserved; the whiteness and sensory score of the minced fillet gel are improved, and the market acceptance of the minced fillet gel is effectively improved. The materials used in the invention are natural components with high safety, and the components are simple, the compounding is convenient, and the fresh-keeping effect is obvious. The preparation process is simple, the cost is low, and the preparation method is particularly suitable for large-scale industrial production.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to an ice fresh minced fillet compound preservative and application thereof.
Background
The minced fillet product mainly refers to food which is prepared by taking fresh or frozen minced fillet as a raw material and is rinsed, stirred and heated and is very popular with consumers and has great development potential. However, since surimi has a high moisture content and is rich in polyunsaturated fatty acids and proteins, the quality is not easily controlled, and thus is often stored and sold in a frozen state. The freezing is high in cost and energy consumption, and can lead to protein freezing denaturation, so that the quality of the minced fillet product is seriously reduced, and the production requirements of raw materials of the high-end minced fillet product are not met. And the quality degradation of the minced fillet product can be reduced to a certain extent by refrigerating the raw materials. Considering the problem that fresh minced fillet is extremely easy to decay and deteriorate in a cold storage environment, selecting a proper preservative becomes an effective method.
The conventional minced fillet preservative mainly comprises two types of chemical preservative and natural preservative, and the market of the natural preservative is wider in consideration of health safety and public acceptance. Research shows that epsilon-polylysine with high polymerization degree has good heat stability and antibacterial effect, but the single epsilon-polylysine has poor antioxidation effect at present. Therefore, research on a preservative with excellent antioxidant effect is a problem to be solved urgently.
Disclosure of Invention
In order to solve the problem that the ice fresh minced fillet is not easy to store, the invention provides a method which has simple components, is natural and safe and can effectively prolong the shelf life of the ice fresh minced fillet. According to the invention, the ground pepper extract, the MCT microemulsion and the epsilon-polylysine are compounded and used, the three raw materials are in synergistic complementation and added in a proper mode, so that the oxidation of the icy fresh minced fillet in the storage period can be effectively reduced, the total number of bacterial colonies can be controlled, the product quality can be improved, and the aim of effectively prolonging the shelf life of the product can be realized.
The invention also provides application of the composite preservative in ice fresh meat emulsion.
In order to achieve the above purpose, the invention is mainly realized by the following technical scheme:
the invention provides a composite preservative which comprises the following raw materials in parts by weight: 5 to 23 parts of ground pepper extract, 3 to 15 parts of MCT microemulsion and 0.005 to 0.03 part of epsilon-polylysine.
The ground pepper extract used in the invention is prepared by the following method: weighing 20 g herba Zanthoxyli leaf, adding into a closed container together with 400 mL ultrapure water, cooling with 120 deg.C oil bath 2 h, rapidly cooling to room temperature, centrifuging at-4deg.C 8500 r for 15 min, and collecting supernatant to obtain herba Zanthoxyli extractive solution.
The invention also provides application of the composite preservative in prolonging the shelf life of the frozen fresh meat emulsion.
Preferably, the frozen fresh meat emulsion is a frozen fresh minced fish.
When the composite preservative is used for preparing the ice fresh minced fillet, the specific steps are as follows:
s1, taking fish meat, rinsing to prepare minced fillet;
s2, placing minced fillet into brine for rinsing and filtering;
s3, respectively adding the minced fillet obtained in the S2 into salt, the ground pepper extract and epsilon-polylysine, and chopping with ice water for 1-5 min;
s4, adding the minced fillet obtained in the S3 into the MCT microemulsion, and chopping with ice water for 1-5 min;
s5, subpackaging the minced fillet sample obtained in the step S4, and hermetically refrigerating and storing.
Further, in S2, the concentration of the brine is 2.5g/L.
Further, in S3, the adding amount of the salt accounts for 2.5% of the mass of the minced fillet; the adding amount of the ground pepper extract accounts for 5-23% of the mass of the minced fillet; the addition amount of the epsilon-polylysine accounts for 0.005-0.03% of the mass of the minced fillet; and S3, controlling the chopping temperature at 4-10 ℃.
Further, in S4, the adding amount of the MCT microemulsion accounts for 3-15% of the mass of the minced fillet; the water content of the ice water added to the minced fillet reaches 80%; the chopping temperature is controlled to be 4-10 ℃.
The MCT microemulsion used in the present invention is prepared by the following method: firstly, mixing an oil phase MCT with cosurfactant ethanol, and stirring for 30 min to prepare a mixed oil phase; mixing the mixed oil phase with the surfactant Tween-80, maintaining a certain rotation speed, and dripping the water phase; and stopping dripping when the system is changed from clear to turbid or from turbid to clear, thus obtaining the MCT microemulsion.
The above mixed oil phase: and (2) a surfactant: the volume ratio of the water phase is 3:7:90, wherein the mixed oil phase is MCT: ethanol=1: 3.
in the composite preservative provided by the invention, the ground pepper extract and the epsilon-polylysine form good preservation effect complementation, and the Medium Chain Triglyceride (MCT) is used for assisting in not only having excellent oxidation resistance and emulsion stability in food processing, but also improving the quality of minced fillet gel to a certain extent.
The beneficial effects of the invention are mainly as follows:
1. the compound natural preservative used in the invention can effectively control the total number of bacterial colonies in the ice fresh minced fillet, so that the shelf life of the ice fresh minced fillet is prolonged from 4 days to 7 days, and the commercial value of the product is greatly increased.
2. The compound natural preservative effectively reduces the fat oxidation degree of the minced fillet, inhibits protein degradation and effectively retains the nutritional ingredients in the minced fillet in the preservation period.
3. The compound natural preservative improves whiteness and sensory score of minced fillet gel, and effectively improves market acceptance.
4. The compound natural preservative used in the invention can ensure that the ice fresh minced fillet and the ice fresh minced fillet without the preservative have no obvious difference in gel strength, and ensure that the gel strength quality of the ice fresh minced fillet is not degraded.
5. The materials used in the invention are natural components with high safety, and the components are simple, the compounding is convenient, and the fresh-keeping effect is obvious.
6. The ground pepper extract and the MCT microemulsion prepared by adopting the specific method are safe and nontoxic, the preparation process is simple, the cost is low, and the preparation method is particularly suitable for large-scale industrial production.
Drawings
FIG. 1 shows the total colony count content of icy minced fillet before and after adding compound preservative during storage;
FIG. 2 is a graph showing the change in total thiol content during storage of icy minced fillet before and after addition of a formulated preservative;
FIG. 3 is a graph showing the change in malondialdehyde content during storage of the icy minced fillet before and after addition of the formulated preservative;
FIG. 4 is a graph showing the change in whiteness of the resulting surimi product during storage before and after addition of the built preservative to the chilled surimi;
FIG. 5 is a graph showing the change in gel strength of the resulting surimi product during storage before and after addition of the formulated preservative to the ice fresh surimi;
fig. 6 is a graph showing the change in sensory scores of the resulting surimi products during storage, before and after addition of the formulated preservative to the icy surimi.
Detailed Description
The technical scheme of the invention is further explained and illustrated by the following specific examples.
Example 1
Step 1, removing heads and tails of fresh fish, removing viscera, fish skin and red meat, and putting the fresh fish into a stirrer for hollow chopping for 1 min;
step 2, rinsing the minced fillet obtained in the step 1 with clear water with the volume of 5 times of the minced fillet twice, wherein the primary time period is 5min;
step 3, placing the minced fillet prepared in the step 2 into 2.5g/L saline water for rinsing for 10 s, and filtering with gauze;
step 4, taking 750. 750 g minced fillet, adding 18.75-g of salt, fully stirring for 1.5min, and standing for each 30-s;
and 5, simultaneously adding 10% of the ground pepper extract (stored in an environment of 0-4 ℃) and 0.02% of epsilon-polylysine (stored in an environment of 0-4 ℃) into the stirrer in the step 4, stirring for 2.5 min, stopping every 30 and s, adding 15 mL ice water, and keeping the stirring process at 4-10 ℃.
And 6, adding 10% MCT (stored in an environment of 0-4 ℃) into the stirrer in the step 4, stirring for 2min, stopping every 30 and s, adding 15 and mL ice water, and keeping the stirring process at 4-10 ℃.
And 7, weighing 100g of mixed minced fillet, filling the minced fillet into a self-sealing bag, marking, storing and placing at 4 ℃.
Step 8: and (5) taking part of the samples prepared in the step (7), respectively storing for 1,2,3,5 and 7 days, filling the samples into a polyethylene casing, and sealing. 40. Heating in water bath at 90deg.C for 30 min, and rapidly placing in water bath at 90deg.C for 30 min. After the heating was completed, the resultant minced fillet gel sample was rapidly cooled in ice water and analyzed in 2 h.
Example 2
Step 1 to step 4 are the same as in example 1;
and 5, simultaneously adding 15% of the ground pepper extract (stored in the environment of 0-4 ℃) and 0.01% of epsilon-polylysine (stored in the environment of 0-4 ℃) into the stirrer in the step 4, stirring for 2.5 min, stopping every 30 and s, adding 15 mL ice water, and keeping the stirring process at 4-10 ℃.
And 6, adding 8% MCT (stored in an environment of 0-4 ℃) into the stirrer in the step 4, stirring for 2min, stopping every 30 and s, adding 15 and mL ice water, and keeping the stirring process at 4-10 ℃.
And 7, weighing 100g of mixed minced fillet, filling the minced fillet into a self-sealing bag, marking, storing and placing at 4 ℃.
Step 8: and (5) taking part of the samples prepared in the step (7), respectively storing for 1,2,3,5 and 7 days, filling the samples into a polyethylene casing, and sealing. 40. Heating in water bath at 90deg.C for 30 min, and rapidly placing in water bath at 90deg.C for 30 min. After the heating was completed, the resultant minced fillet gel sample was rapidly cooled in ice water and analyzed in 2 h.
Effect examples
According to the time points (days 1,2,3,5 and 7) set in the storage process, the microbial index (total number of bacterial colonies), the oxidation index (malondialdehyde content and total sulfhydryl content) and the quality index (whiteness value, water holding capacity, gel strength and TPA performance) of the minced fillet products are measured.
Comparative example (control): the comparative example was a control group, and was different from example 1 in that the added amounts of the Zanthoxylum bungeanum extract, MCT microemulsion and epsilon-polylysine were 0, and the remaining steps were exactly the same. In the following experiments, the ice fresh surimi prepared in example 1 was used as an additive group.
Measurement of colony count
Referring to the method of GB4789.2-2016 total number of microbial colonies in food, minced fillet samples of 1,2,3,5 and 7 days are respectively selected for measurement. The results are detailed in FIG. 1. The freshness of the minced fillet product is positively correlated with the content of microorganisms, so that the degree of spoilage can be judged by measuring the total number of colonies. Comparative example at day 4 of storage, the total number of colonies had exceeded 7 lgCFU/g, i.e., had spoiled; the embodiment (adding group) has the advantages that the total number of bacterial colonies in the storage period is not over standard and can be maintained below the national secondary freshness standard all the time, which proves that the compound preservative can not only effectively inhibit the growth of microorganisms in the icy minced fillet, but also maintain the freshness quality thereof.
Determination of the total mercapto content
And (3) adopting a total sulfhydryl kit method to respectively select minced fillet samples of 1,2,3,5 and 7 days for determination. The results are detailed in FIG. 2. The thiol (-SH) can form disulfide bonds (-S-) by oxidizing the protein, so that the thiol content can be used as an important index for protein oxidation, and further the freshness of minced fillet can be evaluated. As can be seen in fig. 2, the total thiol content in the examples was significantly higher on day 3 and later than in the comparative examples, indicating that the modified compound preservative was able to slow down the denaturation and degradation of the minced fish protein.
(III) measurement of malondialdehyde content
Referring to the method of malondialdehyde in GB5009.181-2016 food, minced fillet samples of 1,2,3,5 and 7 days are respectively selected for measurement. The results are detailed in FIG. 3. Malondialdehyde is an important indicator for measuring the degree of fat oxidation. Oxidation of unsaturated fatty acids in the surimi product during storage not only increases the fishy smell of the surimi, but also promotes oxidation of proteins by releasing free radicals. Fig. 3 shows that the degree of fat oxidation is significantly suppressed in the examples compared to the comparative examples, probably because the antioxidant component blocks the chain reaction of the free radicals.
(IV) measurement of whiteness value
Minced fillet gel was cut into 25 mm x 25 mm cylinders and measured for L x (brightness), a x (red/green), b x (yellow/blue) using a color difference meter, and the measurements were repeated 3 times in parallel. The following formulas are used for respectively selecting minced fillet gel samples of 1,2,3,5 and 7 days for measurement and calculation:
W=100-
the results are shown in detail in FIG. 4. Whiteness is an important index for influencing the quality of minced fillet products, and is mainly influenced by factors such as protein oxidation, fat oxidation and the like. As shown in fig. 4, the whiteness in the examples is significantly higher than that in the comparative examples throughout the refrigerating period, and the quality of the product is significantly improved.
(V) determination of gel Strength
The prepared surimi gel was left to stand at room temperature for 1 h and cut into 25 mm x 25 mm cylinders. Measurement conditions: ball probe P/0.5 s, speed 2 mm/s before and after test, test speed 1 mm/s, displacement 10 mm, trigger force 10 g. The TPA mode of the texture analyzer was selected to determine the breaking force and breaking distance. Experiments were repeated 5 times in parallel. Minced fillet gel samples for 1,2,3,5 and 7 days were selected for measurement, respectively. The calculation formula is as follows:
gel strength (g ∙ mm) =breaking force (g) ×breaking distance (mm)
The results are detailed in FIG. 5. Gel strength is an important evaluation index of the quality of the minced fillet product, the minced fillet gel performance mainly depends on whether a good protein three-dimensional structure is formed in the gel, and the gel strength and the protein concentration have a certain linear relation. In the middle and later stages of refrigeration, the gel strength in the examples had a slight decrease in tendency, but the decrease was to a lesser extent, with little impact on the overall surimi sensory quality. The later stage can also be optimized by further additives.
(sixth) sensory score
10 persons with abundant sensory evaluation experience are selected, and the appearance, smell, texture and comprehensive acceptance of minced fillet gel samples stored for 1,2,3,5 and 7 days before and after the addition of the compound preservative are scored. The sensory scoring criteria are detailed in table 1. The scores are the mean of the scores. As can be seen from the results of fig. 6, the sensory index scores generally showed a decreasing trend with increasing refrigeration time, and the index post-score of the comparative example decreased sharply. While the examples maintained a higher score in appearance, odor, texture and overall acceptability up to day 7 of refrigeration, significantly better than the comparative examples.
Table 1 surimi product scoring criteria
In summary, the frozen minced fillet without any antistaling agent generally starts to decay and deteriorate after the 4 th day of refrigeration, the oxidation degree of protein and fat is higher, the overall nutrition quality is seriously reduced, and the sensory score is rapidly reduced; the product added with the ice fresh minced fillet compound preservative in the embodiment can prolong the shelf life to more than 7 days, and various nutrition and quality indexes are kept better, which means that the product can be potentially circulated as a raw material of a high-end prefabricated dish, thereby expanding the market and further improving the added value of minced fillet products.
Claims (8)
1. The composite preservative is characterized by comprising the following raw materials in parts by weight: 5 to 23 parts of ground pepper extract, 3 to 15 parts of MCT microemulsion and 0.005 to 0.03 part of epsilon-polylysine.
2. The compound preservative according to claim 1, wherein the pepper extract is prepared by the following method: weighing 20 g herba Zanthoxyli leaf, adding into a closed container together with 400 mL ultrapure water, cooling with 120 deg.C oil bath 2 h, rapidly cooling to room temperature, centrifuging at-4deg.C 8500 r for 15 min, and collecting supernatant to obtain herba Zanthoxyli extractive solution.
3. Use of the composite preservative according to claim 1 for extending shelf life in ice fresh meat emulsion.
4. Use according to claim 3, wherein the frozen fresh meat emulsion is a frozen fresh fish emulsion.
5. The use according to claim 4, characterized by the specific steps of:
s1, taking fish meat, rinsing to prepare minced fillet;
s2, placing minced fillet into brine for rinsing and filtering;
s3, respectively adding the minced fillet obtained in the S2 into salt, the ground pepper extract and epsilon-polylysine, and chopping with ice water for 1-5 min;
s4, adding the minced fillet obtained in the S3 into the MCT microemulsion, and chopping with ice water for 1-5 min;
s5, subpackaging the minced fillet sample obtained in the step S4, and hermetically refrigerating and storing.
6. The use according to claim 5, wherein in S2 the brine is at a concentration of 2.5g/L.
7. The use according to claim 5 or 6, wherein in S3 the salt is added in an amount of 2.5% of the mass of the surimi; the adding amount of the ground pepper extract accounts for 5-23% of the mass of the minced fillet; the addition amount of the epsilon-polylysine accounts for 0.005-0.03% of the mass of the minced fillet; and S3, controlling the chopping temperature at 4-10 ℃.
8. The use according to any one of claims 5 to 7, characterized in that in S4 the MCT microemulsion is added in an amount of 3-15% of the mass of the surimi; the water content of the ice water added to the minced fillet reaches 80%; the chopping temperature is controlled to be 4-10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311534745.1A CN117337870A (en) | 2023-11-17 | 2023-11-17 | Composite fresh-keeping agent for ice fresh minced fillet and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311534745.1A CN117337870A (en) | 2023-11-17 | 2023-11-17 | Composite fresh-keeping agent for ice fresh minced fillet and application thereof |
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| CN117337870A true CN117337870A (en) | 2024-01-05 |
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| CN202311534745.1A Pending CN117337870A (en) | 2023-11-17 | 2023-11-17 | Composite fresh-keeping agent for ice fresh minced fillet and application thereof |
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| CN (1) | CN117337870A (en) |
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