LU500619B1 - A preparation method of high-elasticity surimi product with dietary fiber - Google Patents

Abstract

The invention discloses a preparation method of high-elasticity surimi product dietary fiber, comprising steps of unfreezing chilled marine fish with running water, rinsing and crushing to obtain fish myofibrillar protein, sequentially adding salt, cassava starch, pigskin collagen and natural dietary fiber, controlling the water content of the system to be 75-80%, and continuously grinding uniformly to obtain pregelatinized product, two zone heating the pregelatinized product and quickly after process of gelation and aging, quickly cooling the product in ice water to obtain surimi products. The method provided by the invention is suitable for industrial production, and can obviously improve the quality of marine minced fish products, it has both good gel characteristics and freeze-thaw stability of dietary fiber to ensure that the quick-frozen minced fish products have a long shelf life with high quality, thereby improving the commercial value of low valued marine fish.

Description

Description LU500619 À preparation method of high-clasticity surimi product with dietary fiber The invention belongs to the field of deep processing of aquatic products, and particulariy relates to a production method of adding distary fiber, pigskin collagen and the like into low-value marine fish meal to prepare a novel high-elasticity minced fish product with rich nutrition, At present, the output of many low-value fish in China is in the forefront of the world, Among the large families of marine fish, low-valug marine fish (such as ribbon fish, sardine, small bigeye porgy, sic.) are characterized by their high output and ow price, and the content of protein is equivalent to that of high-quality fish, These characteristics determine that they are ideal raw materials for developing surimi products. However, the meat quality of these low-value marine fish is poor, and its intrinsic protein characteristics determing that the conventional preparation can not gel satisfactory elasticity, and the processed ow-value marine fish surimi generally has low elasticity. Elasticity is the most important quality characteristic of surimi products. Ab present, methods such as adding soy protein isolate, transglutaminase and phosphate are generally used to improve the glasticity of surimi However, the actual effect of these methods on improving the gel strength of low-value marine surimi is not good, which results in low commercial value of low-value marine surimi at present.

Pigskin has high nutritional value, with high protein content (mainly collagen) and low fat content Pigskin collagen contains a large amount of giveine (20%), proline (1276-1356), hydroxyproiine (12%) and a small amount of lysing, which can be transformed into gelatin with reticular space structure during heating, which locks in moisture and forms a strong gel with elastic thres-dimensional structure and compactness. The meat products, such as pigskin jelly, ham, etc. which were processed from pigskin, showed that the products based on pigskin collagen not only have good toughness, good color, smell, taste and taste, but have important physiological effects on human skin, tendons, bones and hair. in addition, pigskin is cheap and rich in sources. If it can be applied to the processing of low-vaius marine fish io replace high-cost lean pork and chicken, it can not only Increase the nutrition of products, but also reduce the production cost

Dietary fiber is a kind of polysaccharide which is difficult to digest in human intestinal 500619 tract His an indispensable nutrient for healthy diet, and it is known as the seventh largest nutrient. Dietary fiber plays an important role in healthy diet, such as improving intestinal function, lowering cCholesterol, reducing chronic diseases and preventing cardiovascular diseases, diabetes, obesity and other sympioms. Al present, many studies have added distary fiber to surimi products, such as sodium alginate, guar gum, pectin, wheat distary fiber and so on. However, the application of dietary fiber such as curdlan, konjac gum and xanthan gum combined with pigskin collagen in the production of quick-frozen food from surim products is less, The gel formed by compounding these digtary fibers with collagen has good gel characteristics and fresze-thaw stability, and can still maintain its dense gel network structure at low temperature, and has excellent water retention performance. If it is applied to the processing of low-value quick-frozen surimi, if can not only make the low- value surimi products added with the special function of dietary fiber, but also enriches the flavor and taste of the low-value, and improves freeze-thaw siability of surimi producis, thus, the original quality of the minced fish meat products can be preserved for a long time under low-lemperature storage. The development of the products prepared by this invention will greatly increase the proportion of deep processing of high valued aguatic products in China.

The purpose of the present invention is to provide preparation method of high- slasticity surimi product with dietary fiber, aiming at the shoricomings of the prior art, so as to solve the problems of few types, single product form, poor taste and low sales volume of low-value and improve the elasticity of low-valued marine Surimi products, and the invention can improve infesting! function, and reduce cholesterol, and lower the incidence rate of chronic diseases, intestinal cancer, and preventing cardiovascular disesses, diabetes, obesity and the like to the low-valued marine surimi products.

The purpose of the invention IS realized by the following technical scheme. À preparation method of high-elasticity surimi product with distary fiber which comprises the following steps: {1} Preparation of pigskin collagen: pretreating pig skin by degreasing, unhairing and cleaning, mixing the pretreated pig skin with water below 10°C in à weight ratio of 1:1, and crushing it to obtain pigskin homogenate, then, based on the weight of pig $K500619 homogenate, 5% of pepsin and 1.5 times of acetic acid with a concentration of 0.5 M were added, the pH was adjusted between 2 and 3, stirring for 72h, and centrifuging at 8000rpra/imin to take supernatant, salting out with 2 M Nall agusous solution, centrifuging at 8000rpmimin to obtain precipitate, dissoiving that precipitate with 0,5 M acetic acid, dislyzing with phosphate buffer solution with pH of 8-8, changing dialysate every En for 3-4 times to obtain solution in dialysis bag, and freeze driving to obtain pig skin collagen, the temperature of the whole operation process is controlled below 10°C.

{2) Pretreatment of minced marine fish: After unfreezing the frozen manne fish with running water, taking myofibrillar protein, using 8-10 times volume of deionized water that is precooled below 10°C to rinse for 1-3 times, empty grinding myofibrillar protein for 5- 10min, Based on the processed surimi, adding 2.5% salt and 10% tapioca starch in tum, adjusting the water content to 75-80%, and then continue grinding for 25min.

{3} Preparation of fugn-slasticily surimi product with dietary fiber The pigskin collagen and dietary fiber prepared in the step (1) are added into the minced fish in the step (2) according to the ratio of 1-10% and 2-5% of the fish mass, and the minced fish continues to be ground for 5-10min, and is moldad into products in the shape of cakes, fish balls, fish cakes or fish tofu according to a molding machine, and then gelatinized at 3C-40°C in two-stage heating mode, then heating at 90-120°Cfor 15-COrrun, taking out and guickly cooling in ice water to obtain minced fish products.

(4) Packaging: vacuumizing and packaging the surimi products, wherein the vacuum degree is controlled at 0.01 Mpa, and the surimi products are frozen and stored below. 18°C.

The invention has the following beneficial effects.

The method provided by the invention 18 simple to operate, and the processing condition is easy to control, and it is viable for industrialized production. In addition to the advantages of fish, the developed high-slastic dietary fiber-based marine SurimTi products are also rich in natural biomacromoiacules such as dietary fiber and collagen, it alse enriches the types of surimi products, guiding the green, healthy and nuiritious food consumption concept, meeting the needs of consumers and broadening the market field of fish deep-processed products. At the same time, the gel formed by dietary fiber has good freeze-thaw stability, which is suitable for the processing 11500619 quick-frozen products, and can ensure that the minced fish meat products keep their original quality for a long time under low temperature storage. The research and development of this series of products will greatly increase the proportion of deep processing and high value of aguatic products in China, The present invention will be further explained with specific examples below.

Embodiment 1 À preparation method of a high-elasticity curdian-Hairtaii composite fish ball product comprises the following steps: (1) Preparation of pigskin collagen: pretreating pig skin by degreasing, unhairing and cleaning, mixing the pretreated pig skin with water below 10°C In à weight ratio of 1:1, and crushing it to oblain pigskin homogenate, then, based on the weight of pig skin homogenate, 5% of pepsin and 1.5 times of acetic acid with a concentration of 0.5 M were added, the pH was adiustad between & and 3, stirring for 72h, and centrifuging at 8000rpra/imin to take supernatant, salting out with 2 M Nall agusous solution, centrifuging at 8000rpmimin to obtain precipitate, dissolving that precipitate with 0.5 M acetic acid, dislyzing with phosphate buffer solution with pH of 8-8, changing dialysate every 8h for 3-4 times to obtain solution in dialysis bag, and freeze drying to obtain pig skin collagen, the temperature of the whole operation process is controlled below 10°C.

(2) Pretreatment of hairtail meat, unireezing frozen hairtail with running water, taking off the meal, adding © times volume of deionized water that is precocied below 10°C, rinsing the meat for 3 times, and empty grinding the meat for Smin, adding 2.2% of salt and 10% of cassava starch in turn Based on fish mass meal, adjusting the water content to 80%, and then continuously rolling for 25min to obiain hairtaii minced meat, and controling the temperature of fish meat to be below 10°C during grinding.

(3) Preparation of high-elasticity curdlan-hairtall composite fish ball product adding pigskin collagen and curdian prepared in step 1 into minced hairtail meat in step 2 according to the ratio of 1% and 5% of fish mass respectively, continue to grind for 10min, and make fish balls, which are heated in two stages, that is, gel at 80°C for 60min, then heat at 100°C for 30min, then take them out and put them In ice water quickly,

(4) Packaging after weighing the fish ball products, vacuum packaging is carried Out 500619 the vacuum degrees is controlled at 0.01 Mpa, and frozen storage is carried out below - 18°C, Through TA-XTZ texture analysis, it was found that the elasticity of fish balls added with pigskin collagen and curdian was obviously improved. Al the same time, the fish balls were stored at -18°C, thawed at room temperature for 15 days, 30 days and 60 days respectively, and then stored in refrigerator again. it was found that the freeze-thaw stability of fish balls added with curdian was obviously better than that of fish balls without adding curdlan {blank group), and the water holding capacity of fish balls after storage for 70 days was higher than that of blank.

Embodiment 2 À preparation method of a hign-clasticity carragesnan-xanthan gum-sarding composite fish ball product comprises the following steps:

1. Step 1 is the same as in embodiment 1

2. Pretreatment of sardine fish: unireezing chilled sardines with running water, taking off the meat, adding 10 times of deionized water that is precooled to below 10°C, rinsing it once, pouring the fish into a grinding machine, and empty grinding for min {control the water content of minced fish at 80%). Based on fish mass, adding 2.5% of sait and 10% of cassava starch in tum, adjusting the water content to 75%, and then continue crushing for 25min.

3. Preparation of high-elasticily carrageenan-xanthan qum-sardine composite fish meaiball products: Adding pig skin collagen, carrageenan and xanthan gum prepared in step 1 into the crushed fish meat in step 12 according to the proportion of 7.5%, 1% and 3% of the fish meat mass, continue to crush for 10min, and making the crushed fish into fish meatball products, which are heated in two stages, that is, gelatinized at 30°C for GOmiri first, À Packaging: after weighing the high-elasticity composite fish meatball products, vacuum packaging IS carried OL, the vacuum degree is controlled at 0.01 Mpa, and frozen storage is carried out below -18°C.

5. Through TA-XTZ texture analysis, it was found that the elasticity of fish meatballs added with pig skin collagen, carrageenan and xanthan gum was obviously improved. At the same time, the fish meatballs were stored at 18°C, thawed at room temperature 500619 days, 30 days and 60 days respectively, and then stored in refrigerator again, twas found that the fresze-thaw stability of fish balis added with carrageenan-xanthan Gum- sardine was ODVIDUSIy better than that of fish balis without adding carragesenan (blank group). After 70 days of storage, the loss rate of steaming is low, and the elasticity of fish balls doesrt change much at this time, which indicates that caragsenan-anthan gum compound can improve the freeze-thaw stability of fish balls and prolong the shelf life of fish balls to a certain extent at low temperature.

Embodiment 3 À preparation method of high elasticity koniac qum-curdian gum-Hounder sausage, which comprises the following siens:

1. Step 1 is the same as in embodiment 1

2. Pretreatment of flounder flesh: unireezing chilled flounder with running water until the meat is hall thawsad, taking off the flesh, adding deionized water thai is preccoled below 10°C, rinsing if, dehydrating it, rinsing it again for twice (10min sach time), then pouring the flesh into a crushing machine, empty grinding it for 10min (control the water content of minced flesh to 80%), adding 2.5% of sall and 10% of tapioca starch in sequence based on fish meal, adjusting the water content to 80% by mass, and continuously crushing for 25min to obtain flounder minced meat, and controling the temperature of fish meat to be lower than 10°C during grinding.

3. Preparation of high-elasticity koniac gum~-curdlan gum-tlounder sausage products: adding pigskin collagen, koniac gum and curdian gum prepared in step 1 into minced fish meal in the proportion of 10%, 2% and 3% of the fish meat mass, respectively, continuously crushing for 10min, and then making minced fish meal into sausage with 25mm casing, each sausages is 25cm. Two-stage heating method is adopled, that is, gelatinizing at 40°C for 60min, then healing at 120°C for 30min, taking out, and then quickly cooling in ice water to obtain high-elasticity koniac gum-curdian gum —founder sausage product

4. Packaging: the prepared fish sausage products are packed in Vacuum according to the specifications of 12 pieces per package, and the vacuum degres is controlled at

0.01 Mpa and frozen and stored below -18°C.

Through TA-XT2 texture analysis, il was found that the elasticity of fish SALSAGR 500619 added with pigskin collagen, konjac gum, curdian gum was obviously improved. At the same time, the prepared fish sausages were stored at ~18°C, taken out for 15 days, 30 days and 50 days respectively, thawed at room temperature, and then stored in refrigerator. It was found that the freeze-thaw property of fish sausages added with konjac gurn-curdlan compound was better than that of fish sausages without adding it (blank group), and fish sausage stored for 70 days. At the same time, the elasticity of fish sausagesiioht changed, which indicated that the konjac oum-curdian gum compound could improve the freeze-thaw stability of fish sausage products and prolong the shelf life of fish sausage at low temperature.

The above embodiments are used to explain the present invention, but not to limit it Any modifications and changes made to the present invention within the spirit of the present invention and the protection scope of the claims fall into the protection scope of the present invention,

Claims (2)

Claims LU500619

1. À preparation method of high-elasticity surimi product with dietary fiber is characterized in comprising the following steps: Dpreparation of pigskin collagen: pretreating pig skin by degreasing, unhairing and cleaning, mixing the pretreated pig skin with water below 10°C in a weight ratio of 1:1, and crushing # to obtain pigskin homogenate, then, based on the weight of pig skin homogenate, 5% of pepsin and 1.5 times of acetic acid with a concentration of CSM were added, the ph was adjusted between 2 and 3, stirring for 72h, and centrifuging at 8000rpmimin to take supernatant, salting oul with 2m nacl aqueous solution, centrifuging ai S000rom/min to obtain precipitate, dissolving that precipitate with 0.5m acetic acid, dialyzing with phosphate buffer solution with ph of 8-8, changing dialysate avery 8h for 3-4 times to obtain solution in dialysis bag, and freeze drying Io obtain pig skin collagen, the temperature of the whole operation process is controlled below 10°C, (2) pretreatment of minced marine fist after unfreezing the frozen marine fish with running water, taking myofibrillar protein, using 3- times volume of deionized water that is precocled below 10°C to rinse for 1-3 times, empty grinding myofibrillar protein for 5-10min; based on the processed surimi, adding

2.5% salt and 10% tapioca starch in tum, adjusting the water content to 75-80%, and than continue grinding for 25min, {(3)preparation of high-elasticity surimi product with dislary fiber: the pigskin collagen and distary fiber prepared in the step {1) are added into the minced fish in the step {2} according to the ratio of 1-10% and 2-5% of the fish mass, and the minced fish continues to be ground for 5-10min, and is molded into products in the shape of fish balls, fish cakes, fish tofu or fish sausage according to a molding machine, and then gelatinized at 30-40°C in two-stage heating mode, then heating at 80-120°C for 15-30min, taking out and quickiy cooling in ice water to obtain minced fish products, (4) packaging vacuumizing and packaging the sunmi products, wherain the vacuum degres is controlled at 0.01mpa, and the surimi products are frozen and sicred below -18°C.

à Preparation of minced fish product with high-slasticity and dietary fiber is characterized in that the dietary fiber is selected from koniac gum, carrageenan, curdian gum and xanthan gum.