Use of konjac glucomannan in changing fresh-water fish protein frozen denaturation and minced fish meat texture characteristics and minced fish meat water-retention property

Abstract

The invention relates to a study on konjac glucomannan for modifying fresh water fish protein freeze denaturation and minced fillet texture characteristic as well as minced fillet water binding capacity. The konjac glucomannan is a non-ionic water soluble polymer polyhexose; and in the molecular structure of the non-ionic water soluble polymer polyhexose, the active hydroxide radical -OH or hydrogen bond -H on the D-glucose and the D-mannose cells can prevent the formations of the hydrogen bond, a hydrophobic bond, a disulfide bond and a salt bond among myofibril protein molecules of fish meat in the freeze preservation process so as to generate aggregation and modification, prevent the salt solubility of myofibril proteins from being reduced, the Ca-ATPase from being inactivated, and the content of total hydrosulfide groups and active hydrosulfide groups from being reduced, thereby remarkably improving the freeze denaturation resistance of fresh water fish proteins. Fresh water fish minced fillets are added with the konjac glucomannan so that the breaking strength, the depth of concavity and the gel strength thereof are increased along with the addition of the konjac glucomannan, the water binding capacity of the fresh water fish minced fillets is strengthened, and simultaneously the frangibility of the fresh water fish minced fillets is increased along with the addition and the color of the fresh water fish minced fillets is deepened. Thus, the addition (w / w) of the konjac glucomannan in the fresh water fish minced fillets is advisable to be between 0.8 and 1.2 percent.

Description

technical field [0001] The invention relates to a study on the use of konjac glucomannan to change the freezing denaturation of freshwater fish protein, the texture characteristics of surimi and the water holding capacity of surimi. Background technique [0002] Silver carp, bighead carp, and grass carp are large-scale farmed freshwater fish in China, with fast growth, large output, and low price. Processing them into surimi products is the main way of deep processing. Surimi products are a general term for fresh fish or frozen surimi as raw materials, adding salt, starch and other auxiliary materials to make surimi, and then heating to make elastic gelatinous food. Freezing and low temperature storage is a long-term storage method widely used for surimi, but surimi protein is prone to freeze denaturation during freezing storage, resulting in deterioration of surimi quality and functional reduction of surimi protein, such as decreased water holding capacity, protein solubili...

AI Technical Summary

Problems solved by technology

The antifreeze denaturation agent commonly used in industry is a mixture of sucrose and sorbitol. Although the two are very effective in inhibiting the freezing denaturation of fish meat protein, due to the heavy sweetness and high calorie, it affects the taste and reprocessing performance of the product and limits some Consumer groups (such as diabetes, obesity, etc.)

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