CN1232191C - Method for improving gelling performance of minced fish product by adding transglutaminase - Google Patents
Method for improving gelling performance of minced fish product by adding transglutaminase Download PDFInfo
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- CN1232191C CN1232191C CNB2003101063739A CN200310106373A CN1232191C CN 1232191 C CN1232191 C CN 1232191C CN B2003101063739 A CNB2003101063739 A CN B2003101063739A CN 200310106373 A CN200310106373 A CN 200310106373A CN 1232191 C CN1232191 C CN 1232191C
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- glutamine transaminage
- surimi
- surimi product
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Abstract
The present invention relates to an improving method of the gelatinating performance of surimi products by adding glutamine transaminage, which relates to the application of glutamine transaminage in food industry. The present invention adds a compounding additive agent of soybean protein, polyphosphate and the glutamine transaminage in the treated surimi of fresh fish raw materials; the surimi is ground for 10 to 20 mintues after the additive agent is added. When the additive agent is not added, the gelatinating performance of the surimi products reaches to 200g; when the additive agent is added, the gelatinating performance of the surimi products reaches to 400 to 500g.
Description
Technical field
The interpolation glutamine transaminage improves the method for surimi product gelling performance, the present invention relates to glutamine transaminage in Application in Food Industry.
Background technology
Glutamine transaminage (being called for short TG, the abbreviation MTG of microbial method preparation) thus be a kind of can catalytic proteins on the γ-Gu Anxianji of epsilon-amino and glutamic acid of lysine form the enzyme that covalent bond causes generation polymerization between the protein (or polypeptide).Its mechanism of action is different fully with enzyme of proteolysis, and the protein after the polymerization shows than functional character better before the polymerization, all can improve as the gelling of protein, plasticity, retentiveness, water-soluble, stability etc.Therefore utilize the glutamine transaminage improved protein, improve the quality of products and become the focus of food circle research day by day.
The nineties in 20th century, found that many microorganisms can produce TG, suitability for industrialized production abroad, and existing commercial TG food additives come out.At present, China still is in the starting stage for research and the production of TG.
Surimi product is a kind of high protein, low cholesterol, low-heat, the salt-poor diet that is processed by the fish gruel.Its instant, protein utilization height.Except that should having higher nutritive value, the elasticity of surimi product also is to weigh the important indicator of this product quality quality.The freshness of raw material mainly is two aspects to the influence of quality when producing surimi product: be the variation of fish protein itself on the one hand; On the other hand with raw material in the endogenous glutamine transaminage (be called for short TG) that contains active relevant.Discover that if the raw material fish is stale endogenous TG is active to descend, and can cause the decline of the gel strength of product, thereby influence the quality of surimi product.
Summary of the invention
The purpose of this invention is to provide a kind of method that glutamine transaminage improves the surimi product gelling performance of adding.
Technical scheme of the present invention is: add the compound additive of being made up of soybean protein, Quadrafos and glutamine transaminage in the fish gruel, behind the adding additive, more rotten arena of fish burst 10～20 minutes, gained surimi product gelling performance is 400～500g.
The compound additive consists of: add in rotten quality 5% soybean protein of fish and 0.5% Quadrafos that glutamine transaminage is composite to form, glutamine transaminage enzyme content is the gruel of 100～150u/100g fish.
The process of surimi product is after the raw material fish is carried out pre-treatment, washes, adopts meat, rinsing, centrifugal dehydration, the degassing, is to add additive, beat and burst, and gelation is shaped then, promptly gets surimi product.
Surimi product adds man-hour, after the interpolation salt, through beating the routed fully dissolvings such as actomyosin that make in the muscle fibril, can make the very fish gruel of thickness in the fish gruel.The fish gruel absorbs a large amount of moisture in beating the course of dissolution of bursting simultaneously.This fish gruel can lose plasticity rapidly and form whippy gel under higher temperature.
Add the increase of the MTG of different amounts along with addition in the fish gruel, the hot gelation of fish gruel obviously increases.
In the fish protein gel system that adds MTG; because MTG can the catalysis γ-Gu Anxianji and the epsilon-amino formation isopeptide bond of lysine residue; this not only constitutes the new tie point of gel network; and has the connection power stronger than disulfide bond; thereby can make gel have stronger stability; give goods better gel elastomer quality, and in certain scope, along with the also enhancing gradually of its gelation of increase of enzyme amount.Illustrate that MTG can be used as the gel strength that gelling agent improves surimi product.
In the process of surimi product, need to add auxiliary materials such as some phosphate, protein usually in order to improve the quality of products.The interpolation of these auxiliary materials can improve product quality on the one hand, can reduce product cost again on the other hand.
Soybean protein, MTG and Quadrafos three compound tense effect are best when adding.Quadrafos is a quality improver commonly used in a kind of surimi product, and it can increase the adhesion strength of meat, thereby improves the gel strength of fish gruel.Fish albumen and soybean protein itself have certain gelling property, particularly when MTG exists, MTG crosslinked with between catalysis fish albumen, between soybean protein and between fish albumen and soybean protein, the crosslinked increase that all will cause gel strength of protein, on producing, protein, MTG and Quadrafos are added to after composite suitable.
Bursting in the production technology of surimi product in the arena is an extremely important ring, and it can make actin and myosin in the fish gruel be relatively easy to be dissolved out on the one hand, and crosslinked action takes place in the back being heated; Can also make various components fully stir contact on the other hand has an effect.So the gel strength of the time of bursting in the arena to surimi product has considerable influence.If but beat the overlong time of bursting, also might make the fish protein sex change, thereby have influence on gel strength.The general arena burst 10～20 minutes, to beat the gel strength maximum of the surimi product 20 minutes time of bursting.Gel strength equals to pop one's head in and passes gel and make its required power of breaking, i.e. gel strength=the make gel required power of breaking.
Measuring the instrument that is adopted is TA.XT2i matter structure flow graph.
Assay method is that the 100ml small beaker that will the minced fish gel sample be housed is placed on the article carrying platform of matter structure flow graph.Then the flush end column type probe of d=12mm is adorned thereon, faced the centre position of beaker.Be depressed into certain depth 15mm by computer control probe and measure its gel strength and other parameter.
Location parameter: probe diameter: d=12mm; Speed: 5mm/s before the probe puncture; Probe puncture test speed: 2mm/s; Maximum displacement: 15mm; Return speed: 5mm/s.
Beneficial effect of the present invention: after adopting the inventive method in the fish gruel, to add the compound additive that contains MTG, can improve the gel strength of surimi product greatly, 200g when never adding brings up to 400～500g after the interpolation, can have greatly improved to the quality of surimi product.
The specific embodiment
Embodiment 1
According to said ratio, prepare the compound of soybean protein+Quadrafos+MTG earlier, MTG enzyme content is the gruel of 100u/100g fish, beats and bursts 20 minutes, and gained surimi product gel strength is 450g, and used Quadrafos is a tripolyphosphate.
Embodiment 2
With the identical compound of embodiment 1, MTG enzyme content is the gruel of 150u/100g fish, beats and bursts 20 minutes, and gained surimi product gel strength is 500g.
Claims (2)
1. method of improving the surimi product gelling performance, it is characterized in that in the fish gruel, adding the compound additive of forming by soybean protein, Quadrafos and glutamine transaminage, after adding additive, again rotten arena of fish burst 10～20 minutes, gained surimi product gel strength is 400～500g, the compound additive consists of: add in rotten quality 5% soybean protein of fish and 0.5% Quadrafos that glutamine transaminage is composite to form, glutamine transaminage enzyme content is the gruel of 100～150u/100g fish.
2. method according to claim 1 after it is characterized in that adding additive in the fish gruel, was burst 20 minutes to rotten arena of fish again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101063739A CN1232191C (en) | 2003-11-18 | 2003-11-18 | Method for improving gelling performance of minced fish product by adding transglutaminase |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101063739A CN1232191C (en) | 2003-11-18 | 2003-11-18 | Method for improving gelling performance of minced fish product by adding transglutaminase |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1543840A CN1543840A (en) | 2004-11-10 |
| CN1232191C true CN1232191C (en) | 2005-12-21 |
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| CNB2003101063739A Expired - Fee Related CN1232191C (en) | 2003-11-18 | 2003-11-18 | Method for improving gelling performance of minced fish product by adding transglutaminase |
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| JP4423993B2 (en) * | 2004-02-13 | 2010-03-03 | 味の素株式会社 | Shark fin processing method |
| CN100337563C (en) * | 2005-11-30 | 2007-09-19 | 中国海洋大学 | Method for producing meat paste of Peru squid |
| CN1923050B (en) * | 2006-09-13 | 2010-09-08 | 浙江工商大学 | Method for enhancing Peruvian calamary minced fish gel characteristic and improving taste of minced fish |
| CN100998426B (en) * | 2006-12-30 | 2010-05-19 | 浙江大学 | Method for improving quality of fish meat by adding chitin |
| CN101861992B (en) * | 2010-03-31 | 2012-08-08 | 华南理工大学 | Method for improving gelling performance of minced Tilapia mossambica products |
| CN101953476A (en) * | 2010-09-25 | 2011-01-26 | 浙江工业大学 | Method for improving gel characteristic of minced fish product by adding plant polyphenol |
| CN101946912B (en) * | 2010-10-18 | 2012-04-18 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
| CN102461922B (en) * | 2010-11-15 | 2013-04-24 | 厦门华顺民生食品有限公司 | Method for improving elasticity of surimi and preventing freeze denaturation of protein of surimi |
| CN102078008B (en) * | 2010-11-24 | 2012-07-25 | 河南工业大学 | Method for improving elasticity of carp minced fillet |
| CN102273657A (en) * | 2011-05-31 | 2011-12-14 | 郑州三全食品股份有限公司 | Production method of minced fillet product |
| CN102366125B (en) * | 2011-07-26 | 2012-12-19 | 浙江省海洋开发研究院 | Method for recombining sea eel flesh scrap by combining biologic enzyme with collagen protein |
| CN102396738B (en) * | 2011-11-16 | 2013-04-17 | 北京市水产科学研究所 | Surimi gel and preparation method thereof |
| CN103478768B (en) * | 2013-08-27 | 2015-07-15 | 福建安井食品股份有限公司 | Method for improving gel of minced fillet product based on thiol oxidation of thiol protease |
| CN104605398A (en) * | 2015-02-09 | 2015-05-13 | 福州大学 | Food rich in proteins from laminaria japonica |
| CN105076917A (en) * | 2015-05-12 | 2015-11-25 | 浙江海洋学院 | Water-retaining agent for squid surimi, and preparation method and application thereof |
| CN107535583A (en) * | 2017-07-04 | 2018-01-05 | 中国海洋大学 | A kind of combined food additive, preparation method and application |
| CN107890040A (en) * | 2017-11-29 | 2018-04-10 | 中国海洋大学 | A kind of preparation method in sturgeon fish fort |
| CN109393383B (en) * | 2018-10-30 | 2022-04-12 | 安井食品集团股份有限公司 | Method for improving whiteness and gel strength of high-fat surimi by adopting lipase rinsing |
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- 2003-11-18 CN CNB2003101063739A patent/CN1232191C/en not_active Expired - Fee Related
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