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

A konjac glucomannan and freshwater fish technology, applied in the field of konjac glucomannan, can solve the problems of affecting product taste, reprocessing performance consumer groups, high calorie, heavy sweetness, etc.

Inactive Publication Date: 2009-08-19
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • 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
  • 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
  • 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

Examples

Experimental program
Comparison scheme
Effect test

Example

[0017] Example 1. Changes in salt solubility of myofibrillar protein during frozen storage:

[0018] Salt solubility changes of freshwater fish myofibrillar protein during frozen storage figure 1 As shown, the group with round blocks in the line is the control group, the group with square blocks in the line is the sucrose sorbitol group, and the group with triangular blocks in the line is the konjac glucomannan group.

[0019] It can be clearly seen from the figure that there is a significant difference between the change of salt solubility of myofibrillar protein in the control treatment and the treatment of adding antifreeze. With the extension of frozen storage time, the content of salt-soluble protein in all processed samples showed a downward trend. The control group decreased rapidly at the beginning of frozen storage. After 5 days of frozen storage, the salt-soluble protein content dropped to 60.1%, and then the rate of decline slowed down until 30 days of frozen stora...

Example Embodiment

[0020] Myofibrillar protein Ca in embodiment 2, frozen storage process 2+ —Change in ATPase activity

[0021] Myofibrillar protein has ATPase activity, which will change due to protein denaturation during freezing storage. Therefore, the ATPase activity of myofibrillar protein is widely used as an indicator of fish meat or surimi protein denaturation. protein Ca 2+ —The change curve of ATPase activity figure 2 , it can be seen from the figure that the control treated myofibrillar protein Ca 2+ — There was a significant difference between the change of ATPase activity and the treatment of adding antifreeze. At the beginning of frozen storage, the enzyme activity of the control treatment decreased rapidly, and after 5 days of frozen storage, the enzyme activity increased from 0.35μmol(Pi).mg -1 (pro).min -1 down to 0.2μmol(Pi).mg -1 (pro).min -1 , decreased by 42.8%, and decreased to 28.6% of the initial value when frozen for 30 days. Antifreeze-treated Ca 2+ —The red...

Example Embodiment

[0022] Embodiment 3, changes in total sulfhydryl and active sulfhydryl content of myofibrillar protein during frozen storage

[0023] Changes in the total sulfhydryl content of myofibrillar protein during frozen storage image 3 a. It can be seen from the figure that the total sulfhydryl content of each sample changed little after 5 days of frozen storage. During the subsequent frozen storage period, the total sulfhydryl content of the control group decreased significantly. -5 mol.g -1 (pro) reduced to 6.2×10 -5 mol.g -1 (pro), while the samples containing antifreeze did not decrease significantly, and the total sulfhydryl content of the frozen 30d konjac glucomannan and sucrose sorbitol samples were 7.1×10 -5 mol.g -1 (pro) and 7.3×10 -5 mol.g -1 (pro).

[0024]During frozen storage, the change trend of active thiol content of myofibrillar protein is similar to that of total sulfhydryl. For details, see Figure 4 . It can be seen from the figure that the control tre...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/0528A23L29/00A23L29/244
Inventor 熊光权程薇叶丽秀杜欣周明耿胜荣薛淑静林若泰
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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