LT6935B - Preparation method and application of high gel strength meat surimi product of aquatic product - Google Patents

Abstract

The present invention provides a preparation method and an application of a high gel strength meat surimi product of an aquatic product. In the preparation of surimi or shrimp surimi gel products, the present invention can effectively passivate cathepsin L 5 which causes surimi gel deterioration by a specific high-pressure CO2 non-thermal processing treatment method, thereby improving gel strength of surimi or shrimp surimi products and improving a storage stability of the product. And the process adopted by the present invention is simple, energy-saving and environmentally friendly, and can produce high gel strength surimi or shrimp surimi products while10 maintaining a unique flavor and nutrients of the meat surimi products.

Description

TECHNICAL FIELD

The invention belongs to the technical field of seafood processing, and specifically, relates to the preparation method and application of a fish and shrimp high jelly strength surimi product.

STATE OF THE ART

Surimi products are widely used in the food industry, not only as raw materials and auxiliary materials in the food production industry, but also as food raw materials for direct processing in the catering industry. In recent years, with the development of China's fishery and processing technology, China's surimi industry has made great progress, from the production of squid balls, shrimp balls and other individual species in the past to the mechanized production of new high-quality surimi products and frozen prepared foods. The gel strength of surimi products is an important indicator for evaluating the quality of surimi products. Currently, the main method of gelatinization of surimi products is heat treatment. Traditional surimi is heated at a temperature of 50-70 °C, but after heat treatment, the jelly properties of surimi products deteriorate. Gel deterioration, a phenomenon in which the gel strength decreases dramatically when surimi is heated, becomes a problem limiting the production and improvement of surimi products.

To improve the jelly strength of surimi products, patent CN201410039609. X provides a method for preparing Nemipterus hexodon, surimi products, using Nemipterus hexodon surimi as raw materials, using a combination method of ultra-high pressure and heat treatment to prepare and obtain a surimi product with high hardness and elasticity. However, the method is to first treat the surimi for 10 min at a simple high pressure of 200 MPa, then leave it to stand still for 30 min at 40 °C, and then for 20 min. heat at 90 °C. A simple high pressure treatment of 200 MPa for 10 min has a relatively weak passivation effect on surimi cathepsin, and then heat treatment, surimi will still be in the temperature range of 50-70 °C, which will deteriorate the consistency of surimi gel and reduce its gel strength. The jelly firmness of the surimi product finally obtained in this way is only 566.705 g/cm ² , which is lower than the highest standard TA level > 900 g/cm ² "GB/T 36187-2018 Frozen Sūrimi". Therefore, there is an urgent need to use non-thermal processing technology to treat surimi products from aquatic products, fish and/or shrimp meat to improve their gel strength.

ESSENCE OF THE INVENTION

In view of the current deterioration of the jelly of surimi products after heat treatment, the present invention aims to develop a method using high pressure CO2 non-thermal treatment technology to treat certain surimi or shrimp surimi products to improve the jelly strength of fish surimi or shrimp surimi products.

The main purpose of the present invention is to provide a method of preparing a fish and/or shrimp meat surimi product with a high jelly strength of an aquatic product; fish and/or shrimp meat surimi product prepared in the above-mentioned manner; applying the aforementioned method for improving the jelly strength of a fish and/or shrimp surimi product; apply high-pressure CO2 treatment to block cathepsin L.

The above-mentioned objectives of this invention are achieved by the following technical solutions:

The invention provides a method for the preparation of a high jelly strength meat surimi product of an aquatic environment product, which comprises the following steps:

S1. Grinding fish or shrimp into surimi or shrimp surimi;

S2. Adding 2-3% salt according to the weight of fish surimi or shrimp surimi, vacuum grinding for 15-30 min. and then formation; and

S3. Placing the formed fish surimi or shrimp surimi into a high-pressure CO2 treatment boiler, processing for 5-60 min at 30-60 °C and 10-30 MPa to prepare a high-jelly strength fish surimi or shrimp surimi product.

Cathepsin L plays an important role in the degradation of fish surimi jelly or shrimp surimi, it not only degrades myosin heavy chain, but also actin, a-actin, troponin T and troponin I, etc. In the preparation of fish surimi or shrimp surimi jelly products, the present invention can effectively inhibit cathepsin L, which causes the deterioration of surimi jelly consistency by applying a specific high-pressure CO ² non-thermal treatment method, thereby improving the jelly strength of fish surimi or shrimp surimi products and stabilizing the storage conditions of the product. The process of this invention is simple, the production technology is energy-saving and eco-friendly, and it can produce high jelly strength fish surimi or shrimp surimi products while maintaining the unique taste and nutrients of fish and/or shrimp meat surimi products, this invention - very good market outlook.

A CO2 density between 0.2900 g/ml and 0.9480 g/ml is preferred.

Preferably, the comminution is cutting for 15-30 min at 3-5°C, 60-100 kPa and 1500-3500 r/min using a vacuum comminution machine.

Preferably, these are freshwater fish such as Oreochromis niloticus, Ctenopharyngodon, idellus, Hypophthalmichthys, molitrix, etc.; or seawater fish such as Decapterus maruadsi, Saurida elongata, Nemipterus virgatus, Trachinotus ovatus, etc.

Preferably, these are freshwater shrimps such as Macrobrachium rosenbergii, Procambarus clarkii, etc.; or marine shrimps such as Litopenaeus vannamei, Penaeus japonicus, Penaeus chinensis, Penaeus monodonas, Euphausia superba, etc.

It is preferable that the forming is focused on forming a fish ball or shrimp ball with a diameter of 10-30 mm using a fish ball forming machine; or to the formation of a cylindrical fish sausage or shrimp sausage with a cross-sectional diameter of 10-30 mm and a sausage length of 50-200 mm, when a sausage stuffing device is used to fill the collagen casing.

Another advantage of the present invention is that the preparation of the fish and/or shrimp meat surimi product in the above-mentioned manner and its application improves the jelly strength of the fish and/or shrimp meat surimi product.

In the research of the present invention, it was initially discovered that the processing process of fish surimi or shrimp surimi products using high pressure CO2 technology aims to block cathepsin L, thereby improving the gel strength of fish surimi or shrimp surimi products. Therefore, the present invention also confirms the benefit of applying high-pressure CO2 treatment in blocking cathepsin L.

The aforementioned high-pressure CO2 treatment blocks cathepsin L by placing cathepsin L in a high-pressure CO2 treatment boiler for 5-60 min. under conditions of 30-60 °C and 10-30 MPa to completely block cathepsin L.

Compared to prototypes, the following are the advantages of the present invention.

. In the research of the present invention, it was first discovered that high-pressure CO2 treatment can effectively block cathepsin L, which degrades fish surimi or shrimp surimi jelly, thereby improving the jelly strength of surimi products and uniforming the storage conditions of the products.

. the present invention produces a fish surimi or shrimp surimi jelly product superior to conventional heat treatment in terms of nutrient retention, color, water retention, microstructure, jelly firmness, etc., through high pressure CO2 processing. in terms of properties. The method is safe and effective, perfectly solves the problem of the loss of gel strength of traditional surimi products, maintains the high quality of surimi products, and the process is easy to control, energy-saving and environmentally friendly. This allows applying a new technical approach to the production of surimi products.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. - Electron microscope image of the microstructure of Nemipterus virgatus fish balls prepared by conventional heat treatment and high pressure CO2 treatment.

Figure - Electron microscope image of the microstructure of Litopenaeus vannamei shrimp balls prepared by conventional heat treatment and high pressure CO2 treatment.

DETAILED DESCRIPTION

The present invention is further described with reference to the accompanying drawings and specific embodiments, but the embodiments are not intended to limit the present invention in any way. Unless otherwise specified, reagents, methods and equipment used in this invention are reagents, methods and equipment commonly used in the art.

Unless otherwise noted, the reagents and materials used in the following embodiments are commercially available.

Embodiment 1: Method of blocking Nemipterus virgatus muscle cathepsin L

1. Experimental method

S1. Nemipterus virgatus meat was taken, cathepsin L solution was extracted and stored for later use at 4°C;

S2. The cathepsin L solution was injected into a high-pressure CO2 treatment vessel, the CO2 density in the treatment vessel was 0.8107 g/ml, and the solution was kept for 55 min. at 55 °C and 25 MPa conditions.

2. Results of the experiment

After treatment according to this embodiment, cathepsin L was blocked by 95%.

Embodiment 2: Method of blocking Nemipterus virgatus muscle cathepsin L

1. Experimental method

S1. Nemipterus virgatus meat was harvested, cathepsin L solution was extracted and stored for later use at 4°C;

S2. The cathepsin L solution was injected into a high-pressure CO2 treatment boiler, the CO2 density in the treatment boiler was 0.9480 g/ml, and the solution was kept for 60 min. at 30 °C and 30 MPa conditions.

2. Results of the experiment

After treatment with this method, cathepsin L was blocked by 96%.

Embodiment 3: Passivation method of Litopenaeus vannamei muscle cathepsin L

1. Experimental method

S1. Litopenaeus vannamei muscles were harvested and cathepsin L solution was extracted and stored at 4°C for later use;

S2. The cathepsin L solution was injected into a high-pressure CO2 treatment boiler, the CO2 density in the treatment boiler was 0.2900 g/ml, and the solution was kept for 60 min. at 60 °C and 10 MPa conditions.

2. Results of the experiment

Cathepsin L was 100% blocked after treatment in this embodiment.

Embodiment 4: Passivation method of Litopenaeus vannamei muscle cathepsin L

1. Experimental method

S1. Litopenaeus vannamei muscles were harvested and cathepsin L solution was extracted and stored at 4°C for later use;

S2. The cathepsin L solution was injected into a high-pressure CO2 treatment boiler, the CO2 density in the treatment boiler was 0.8107 g/ml, and the solution was kept for 50 min. at 55 °C and 25 MPa conditions.

2. Results of the experiment

After treatment according to this embodiment, cathepsin L was blocked by 92%.

5th embodiment: Preparation of high jelly strength surimi products from Nemipterus virgatus

S1. Surimis from Nemipterus virgatus were chopped, 3% salt was added, 20 min. chopped in a 4°C, 80 kPa, 1500 r/min vacuum chopper, followed by a 15 mm diameter fish ball preparation machine;

S2. The formed fish balls were placed in a high-pressure CO2 treatment boiler for 55 min. At 55°C and 25 MPa (CO2 density is 0.8107 g/ml), the firmness of fish jelly balls can reach 1187 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi .

6th embodiment: Preparation of high jelly strength surimi products from Nemipterus virgatus

S1. Surimis from Nemipterus virgatus were chopped, 3% salt was added, 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum mincing machine, and then a 15 mm diameter fish ball preparation machine was used;

S2. The formed fish balls were placed in a high-pressure CO2 treatment boiler, for 60 min. At 35°C and 30 MPa (CO2 density is 0.9291 g/ml), the firmness of fish jelly balls can reach 1093 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi .

7th embodiment: Preparation of Oreochromis niloticus high jelly strength surimi products

S1. Surimis from Oreochromis niloticus were chopped, 3% salt was added, 30 min. chopped at 3°C, 80 kPa, 1500 r/min in a vacuum mincing machine, and then a 15 mm diameter spherical fish ball preparation machine was used;

S2. The formed fish balls were placed in a high-pressure CO2 treatment boiler for 55 min. At 55°C and 25 MPa (CO2 density is 0.8107 g/ml), the firmness of fish jelly balls can reach 978 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi .

8th embodiment: Preparation of high jelly strength surumi products from Ctenopharyngodon idellus

S1. Surimi from Ctenopharyngodon idellus are chopped, 3% salt is added, 20 min. chopped at 4°C, 60 kPa, 1500 r/min in a vacuum mincing machine, and then a 30 mm diameter spherical fish ball preparation machine was used;

S2. The formed fish balls are placed in a high-pressure CO2 treatment boiler, 55 min. At 55°C and 25 MPa (CO2 density is 0.8107 g/ml), the firmness of fish jelly balls can reach 952 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi .

9th embodiment: Preparation of Hypophthalmichthys molitrix high-gel strength surimi products

S1. Surimi from Hypophthalmichthys molitrix are crushed, 3% salt is added, 20 min. chopped at 5°C, 80 kPa, 1500 r/min in a vacuum mincing machine, and then a 10 mm diameter spherical fish ball preparation machine was used;

S2. The formed fish balls are placed in a high pressure CO2 treatment boiler, 5 min. At 30°C and 30 MPa (CO2 density is 0.9480 g/ml), the firmness of fish jelly balls can reach 937 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi .

10th embodiment: Preparation of high jelly strength surimi products from Decapterus maruadsi

S1. Surimi from Decapterus maruadsi are crushed, 3% salt is added, 20 min. sliced at 4°C, 100 kPa, 1500 r/min vacuum mincing machine, and then prepared into cylindrical fish sausages with a cross-sectional diameter of 20 mm and a sausage length of 100 mm, using a sausage stuffing device to fill the collagen casing;

S2. Formed fish sausages are placed in high pressure CO2 treatment, 55 min. At 55°C and 25 MPa (CO2 density is 0.8107 g/ml), fish jelly balls can have a strength of 1052 g/cm ² , exceeding the highest standard TA level of £ 900 g/cm ² GB/T 36187-2018 Frozen Surimi .

11th embodiment: Preparation of Trachinotus ovatus high jelly strength surimi products

S1. Surimi from Trachinotus ovatus are crushed, 3% salt is added, 15 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum mincing machine, and then a 15 mm diameter spherical fish ball preparation machine was used;

S2. The formed fish balls are placed in a high pressure CO2 treatment boiler, 60 min. At 60°C and 10 MPa (CO2 density is 0.2900 g/ml), the firmness of fish jelly balls can reach 992 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi ".

12th embodiment: Preparation of Saurida elongata high jelly strength surimi products

S1. Surimi from Saurida elongata are chopped, 3% salt is added, 15 min. sliced at 4°C, 80 kPa, 3500 r/min vacuum mincing machine, and then prepared into cylindrical fish sausages with a cross-sectional diameter of 10 mm and a sausage length of 200 mm, using a sausage stuffing device to fill the collagen casing;

S2. Formed fish sausages are placed in a high-pressure CO2 treatment, 55 min. At 55°C and 25 MPa (CO2 density is 0.8107 g/ml), the firmness of fish jelly balls can reach 1028 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi .

comparative example: Preparation of Nemipterus virgatus surimi products by traditional heating method

1. Method of preparation

SI. Surimi from Nemipterus virgatus is crushed, 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum chopper, and then a fish ball forming machine was used to prepare 15 mm diameter spherical fish balls;

S2. Formed fish balls, cooked in a traditional two-step heating method, ie heated for 30 min. at 45°C, followed by 20 min. at a temperature of 90°C. The firmness of the fish balls jelly was only 696 g/cm ² .

2. Results of the experiment

1. Table 1 shows the jelly strength of the fish balls prepared in embodiments 5-12. From the comparative data in the table, it can be seen that the gel strength of the fish balls prepared by this comparative example is much lower than that of the fish balls prepared by the high pressure CO2 treatment. This is mainly because in the traditional two-step heating method, cathepsin L fish meat is in the temperature range of 50-70 °C, in this temperature range, the enzyme activity of cathepsin L is relatively high, which causes the fish balls to break down, reducing the myofibrillar proteins and thus reducing the jelly firmness; because cathepsin L is inactive in fish meat, during high-pressure CO2 treatment, due to the effect of molecular CO2, the firmness of fish balls jelly is greatly increased.

table

Sample Gel strength (g/cm ² ) 5th way of implementation 1187±36A 6th way of implementation 1093±28 AB 7th way of implementation 978±32 BC 8th way of implementation 952±27 C 9th way of implementation 937±22 C 10th way of implementation 1052±23B

11th way of implementation 992±32 B 12th way of implementation 1028±31 B Comparative example 1 696±31 D

Note: Same letter indicates no significant difference (P>0.05), different letter indicates significant difference (P<0.05)

Jelly firmness is an important indicator in evaluating the quality of fish and/or shrimp meat surimi products. In general, the higher the firmness of the jelly, the better the elasticity of the product and the more palatable it is to consumers. GB/T 36187-2018 Frozen Surimi specifies the highest standard TA level > 900 g/cm ² for surimi jelly firmness. The gel strength of surimi products prepared by the technology of this invention exceeds the standard specified in GB/T 36187-2018 Frozen Surimi, indicating that the products meet high quality requirements.

2. Table 2 is the quality indices of the fish meat balls prepared in the 5th embodiment (by high pressure CO2 processing) and the quality indices of the fish meat balls prepared in the comparative example 1 (by heat treatment). As shown in Table 2, compared with the quality of fish meat balls prepared by traditional heat treatment, the quality of fish meat balls prepared by high pressure CO2 processing can retain more nutrients, less quality loss, more moisture, whiter color and higher jelly strength; the quality of fish meatballs prepared during the high-pressure CO2 treatment also showed higher quality during the subsequent storage process.

table

Quality indices of fish meat balls Comparative example 1: (heat treatment) 5th embodiment: (High pressure CO2 treatment) Moisture (%) 71.12±1.08 B 75.23±0.97 A Crude protein (%) 1 5.26±0.56 B 18.35±0.62A Ash (%) 2.08±0.07 B 3.57±0.12A Loss of quality 15.36±1.25A 4.18+0.19 B

Water retention 59.35±2.12B 72.42±1.45 A Color difference L value 62.38±1.29 B 72.36+1.38 A Gel strength 696+31 B 1187±36A

Note: Marked with different letters for data in the same row indicates a significant difference (P>0.05)

Fig. 1A is an electron microscope image of the microstructure of fish meat balls prepared by conventional heat treatment in Comparative Example 1 and FIG. 1B is an electron microscope image of the microstructure of fish meat balls prepared by high-pressure CO2 treatment in embodiment 5. By comparing Figure 1A and Figure 1B, it can be found that the microstructure of fish meat balls treated with high pressure CO2 is denser, so it has higher gel strength.

Embodiment 13: Preparation of high jelly strength shrimp surimi products from Litopenaeus vannamei

S1. Surimi from Litopenaeus vannamei are chopped, 3% salt is added, 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum mincing machine, and then a 15 mm diameter fish ball preparation machine was used;

S2. The formed fish balls are placed in a high-pressure CO2 treatment, 60 min. At 60°C and 25 MPa (CO2 density is 0.7866 g/ml), the jelly strength of fish balls can reach 1156 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 361872018 Frozen Surimi.

Embodiment 14: Preparation of high jelly strength shrimp surimi products from Litopenaeus vannamei

S1. Surimi from Litopenaeus vannamei was chopped, 3% salt was added, and it was kept for 20 minutes. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum mincing machine, and then a 15 mm diameter fish ball preparation machine was used;

S2. The formed fish balls are placed in a high-pressure CO2 treatment, 50 min. At 55°C and 25 MPa (CO2 density is 0.8107 g/ml), the strength of fish ball jelly can reach 987 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-

2018 Frozen Surimi.

Embodiment 15: Preparation of high jelly strength shrimp surimi products from Penaeus monodon

S1. Surimis from Penaeus monodoni were crushed, 3% salt was added, 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum mincing machine, and then a 15 mm diameter fish ball preparation machine was used;

S2. The formed shrimp meat balls were placed in a high-pressure CO2 treatment pot for 60 min. At 60°C and 25 MPa (CO2 density is 0.7866 g/ml), the jelly strength of fish balls can reach 1083 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi.

Embodiment 16: Preparation of High Jelly Strength Shrimp Surimi Products from Macrobrachium rosenbergii

S1. Surimis from Macrobrachium rosenbergii are crushed, 3% salt is added, 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum mincing machine, and then a 15 mm diameter shrimp ball preparation machine was used;

S2. Formed shrimp balls are placed in high pressure CO2 treatment, 60 min. At 60°C and 25 MPa (CO2 density is 0.7866 g/ml), the jelly strength of shrimp balls can reach 1069 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi.

Embodiment 17: Preparation of high jelly strength shrimp surimi products from Procambarus clarkii

S1. Surimi from Procambarus clarkii are chopped, 3% salt is added, 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum mincing machine, and then a 15 mm diameter shrimp ball preparation machine was used;

S2. Formed shrimp balls are placed in high pressure CO2 treatment, 60 min. At 60°C and 25 MPa (CO2 density is 0.7866 g/ml), the jelly strength of shrimp balls can reach 928 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi.

Embodiment 18: Preparation of high jelly strength shrimp surimi products from Penaeus japonicus

S1. Surimi from Penaeus japonicus are chopped, 3% salt is added, 20 min. chopped at 4°C, 80 kPa, 1500 r/min vacuum mincing machine, and then a fish ball preparation machine was used to produce 15 mm diameter spherical shrimp balls;

S2. Formed shrimp balls are placed in high pressure CO2 treatment, 60 min. At 60°C and 25 MPa (CO2 density is 0.7866 g/ml), the jelly strength of shrimp balls can reach 1105 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi.

Embodiment 19: Preparation of high jelly strength shrimp surimi products from Penaeus chinensis

S1. Surimi from Penaeus chinensis are chopped, 3% salt is added, 20 min. chopped at 4°C, 80 kPa, 1500 r/min vacuum mincing machine, and then a fish ball preparation machine was used to produce 15 mm diameter spherical shrimp balls;

S2. Formed shrimp balls are placed in high pressure CO2 treatment, 60 min. At 60°C and 25 MPa (CO2 density is 0.7866 g/ml), the jelly strength of shrimp balls can reach 1109 g/cm ² , exceeding the highest standard TA level > 900 g/cm ² GB/T 36187-2018 Frozen Surimi.

comparative example: preparation of Litopenaeus vannamei shrimp surimi products by traditional heating method

1. Method of preparation

S1. Surimi from Litopenaeus vannamei are crushed for 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum mincer, and then a fish ball preparation machine was used to produce 15 mm diameter spherical shrimp balls;

S2. The formed shrimp balls are cooked in a traditional two-step heating method, ie they are heated for 30 minutes. at 45°C, followed by 20 min. at a temperature of 90°C. The firmness of the shrimp ball jelly was only 461 g/cm ² .

2. Results of the experiment

Table 1, 3 shows the jelly strength of shrimp balls prepared in embodiments 13-19. It can be seen that the gel strength of the shrimp meat balls prepared by this comparative example is much lower than that of the shrimp meat balls prepared by the high pressure CO2 treatment. This is mainly because in the traditional two-step heating method, cathepsin L in shrimp meat is in the temperature range of 5070 °C, in this temperature range, the enzyme activity of cathepsin L is relatively high, which causes the shrimp globules to degrade, reducing the myofibrillar proteins and thus reducing the gel strength; during high-pressure CO2 treatment, because cathepsin L is inactive in shrimp meat due to the effect of molecular CO2, the firmness of shrimp ball jelly is greatly increased.

table

Sample Gel strength (g/cm ² ) 13th way of implementation: 1156±32A 14th way of implementation: 987±29 A.D 15th way of implementation: 1083±27A 16th way of implementation: 1069±34A 17th way of implementation: 928±25 B 18th way of implementation: 1105±29A 19th way of implementation: 1109+31 A Comparative example 2: 461+26C

Note: Same letter indicates no significant difference (P>0.05), different letter indicates significant difference (P<0.05)

In conclusion, the results show that the use of high-pressure CO2 in the present invention can effectively inactivate shrimp cathepsin L and improve the gel strength of shrimp surimi products.

Jelly firmness is an important indicator in evaluating the quality of shrimp meat surimi products. In general, the higher the firmness of the jelly, the better the elasticity of the product and the more palatable it is to consumers. GB/T 36187-2018 Frozen Surimi specifies the highest standard TA level > 900 g/cm ² for surimi jelly firmness. The gel strength of shrimp curd products prepared by the technology of this invention exceeds the standard specified in GB/T 361872018 Frozen Cheese, indicating that the products meet high quality requirements.

2. Table 4 is the quality indices of the shrimp meat balls prepared in Example 13 (by high pressure CO2 treatment) and the quality indices of the shrimp meat balls prepared in Comparative Example 2 (by heat treatment). As shown in Table 4, compared with the quality of shrimp meat balls prepared by traditional heat treatment, shrimp meat balls prepared by high-pressure CO2 treatment have better quality, can retain more nutrients, less quality loss, more moisture, whiter color and higher jelly strength; the quality of shrimp meat balls prepared during the high-pressure CO2 treatment was also higher during the subsequent storage process.

table

Shrimp meat ball quality indices Comparative example 2: (heat treatment) Embodiment 13: (High pressure CO2 treatment) Moisture (%) 74.05+1.23 B 77.31 ±0.93 A Crude protein (%) 13.35±0.98B 17.81±0.58A Ash (%) 2.10±0.06B 3.69±0.19A Loss of quality 18.78±1.37 A 4.43±0.22 B Water retention 65.33±2.12B 75.50±1.37 A Color difference L value 58.11 ±1.57 B 62.96±0.77 A Gel strength 461±26 B 1156±32A

Note: Marked with different letters for data in the same row indicates a significant difference (P>0.05)

Fig. 2A is an electron microscope image showing the microstructure of shrimp meat balls prepared by conventional heat treatment in Comparative Example 2 and FIG. 2B is an electron microscope image showing the microstructure of shrimp meat balls prepared by high-pressure CO2 treatment in embodiment 13.

Comparing Figures 2A and 2B, it can be determined that the microstructure of the high-pressure CO2-treated shrimp meat balls is denser, resulting in higher gel strength.

comparative example; Preparation of Nemipterus virgatus surimi products

S1. Surimi from Nemipterus virgatus is crushed, 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum chopper, and then a fish ball forming machine was used to prepare 15 mm diameter spherical fish balls;

S2. The formed fish balls are placed in a high-pressure CO2 treatment boiler with a CO2 density of 0.8107 g/ml in the treatment boiler for 55 min. under conditions of 55°C and 25 MPa, and the jelly strength of the fish balls was 835 g/cm ² .

comparative example: Preparation of Nemipterus virgatus surimi products

S1. Surimi from Nemipterus virgatus is crushed, 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum chopper, and then a fish ball forming machine was used to prepare 15 mm diameter spherical fish balls;

S2. The formed fish balls were placed in a high-pressure CO2 treatment boiler where the CO2 density in the treatment boiler was 0.8563 g/ml for 55 min. under conditions of 20°C and 10 MPa, and the firmness of the fish ball jelly was 238 g/cm ² .

comparative example: Preparation of Nemipterus virgatus surimi products

S1. Surimi from Nemipterus virgatus is crushed, 20 min. chopped at 4°C, 80 kPa, 1500 r/min in a vacuum chopper, and then a fish ball forming machine was used to prepare 15 mm diameter spherical fish balls;

S2. The formed fish balls were placed in a high-pressure CO2 treatment boiler where the CO2 density in the treatment boiler was 0.0018 g/ml for 4 min. at 30°C and 0.1 MPa, and the strength of fish ball jelly was 243 g/cm ² .

comparative example: preparation of Litopenaeus vannamei surimi products

S1. Surimios from Litopenaeus vannamei were minced, 20 min. chopped at 4°C, 80 kPa, 1500 r/min vacuum mincing machine, and then a fish ball preparation machine was used to produce 15 mm diameter spherical shrimp balls;

S2. The formed shrimp meat balls are placed in a high-pressure CO2 treatment boiler where the CO2 density in the treatment boiler was 0.8297 g/ml for 3 min. under conditions of 60°C and 30 MPa, and the jelly strength of the fish balls was 328 g/cm ² .

It can be seen that the present invention carries out a certain treatment of fish roe or shrimp roe product under a certain CO2 density, temperature and pressure, and the resulting roe product has a relatively high gel strength.

The mentioned modes of carrying out the present invention are only preferred, but the scope of protection of the present invention is not limited thereto. Any equivalent modification made by any skilled person in accordance with the technical requirements and the concept of the present invention shall be included within the scope of protection of the present invention.

Claims (10)

The method of preparing the surimi product from fish and shrimps, when the raw materials, applies extremely high pressure and heat treatment, but differs in that the fish or shrimps are chopped into surimi or shrimp surimi; add 23% salt according to the weight of fish surimi or shrimp surimi, mince in a vacuum for 15-30 min. and then forms; and the formed fish surimi or shrimp surimi is placed in a high-pressure CO2 treatment boiler, processed for 5-60 min at 30-60 °C and 10-30 MPa conditions to prepare a fish surimi or shrimp surimi product with high jelly strength. A method according to claim 1, characterized in that the density of CO2 in the treatment vessel is from 0.2900 g/ml to 0.9480 g/ml. The method according to point 1, but differs in that, during vacuum grinding, cuts, 15-30 min. 35 °C, 60-100 kPa and 1500-3500 r/min. vacuum shredding machine. The method according to claim 1, except that the fish surimi includes Oreochromis niloticus, Ctenopharyngodon idellus, Hypophthalmichthys molitrix, Decapterus maruadsi, Saurida elongata, Nemipterus virgatus, and Trachinotus ovatus. The method according to claim 1, except that the shrimp stock includes Macrobrachium rosenbergii, Procambarus clarkii, Penaeus japonicus, Litopenaeus vannamei, Penaeus chinensis, Penaeus monodon, and Euphausia superba. The method according to claim 1, but differs in that it forms a spherical ball of 10-30 mm in diameter from fish or shrimp, using a fish ball forming device; or a cylindrical fish or shrimp sausage with a diameter of 10-30 mm and a length of 50-200 mm is filled with a collagen casing by a sausage stuffing device. Fish and/or shrimp meat surimi product prepared according to any of method 1 to 6. Application of the method according to points 1 - 6 to a fish and/or shrimp meat surimi product in order to increase the gel strength of the fish and/or shrimp meat surimi product. The method according to claims 1 - 6 or 8, applying high pressure CO2 to block cathepsin L. Use according to claim 9, characterized in that cathepsin L is placed in a high-pressure CO2 treatment boiler and treated for 5-60 min at 30-60 °C and 10-30 MPa.