A low-temperature denaturation protection agent for grass carp surimi

A technology of denaturing protective agent and surimi, which is applied in the direction of preservation of meat/fish through freezing/cooling, which can solve the problems of heavy sweetness and calories, and unfavorable promotion and consumption of fish protein, so as to reduce the sweetness value and calorie value, and improve The effect of low temperature denaturation protection

Inactive Publication Date: 2011-12-28
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, for a long time, sucrose and sorbitol have been widely used in actual production because of their low price and good antifreeze effect. Facilitate the promotion and consumption of fish protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Grass carp is first descaled, gutted, headed, and tailed, then the meat is harvested, chopped, rinsed and dehydrated, and 6.3wt% of compound low-temperature denaturation protection agent is added to the surimi (the denaturation protection agent is composed of: 6wt% seaweed Sugar, 0.12wt% sodium pyrophosphate, 0.12wt% sodium tripolyphosphate, 0.06wt% sodium hexametaphosphate), packaged and sealed, quickly frozen to a central temperature of -15°C, and then frozen and stored at -20°C. After 6 months of frozen storage, its surimi gel properties still maintain more than 67% of fresh surimi gel properties, which is better than the combination of commercial antifreeze agents of 4wt% sucrose+4wt% sorbitol, and greatly reduces Calorie value and sweetness value of grass carp surimi.

Embodiment 2

[0017] Grass carp is first descaled, gutted, headed, and tailed, then the meat is harvested, chopped, rinsed and dehydrated, and 5.8wt% of the compound low-temperature denaturation protection agent is added to the surimi (the denaturation protection agent is composed of: 5.5wt% Trehalose, 0.13wt% sodium pyrophosphate, 0.11wt% sodium tripolyphosphate, 0.06wt% sodium hexametaphosphate) were mixed, packaged and sealed, quickly frozen to a central temperature of 15°C, and then frozen at -18°C. After 5 months of frozen storage, the surimi gel properties still maintain more than 70% of the fresh surimi gel properties, which is better than the combination of 4% sucrose + 4% sorbitol commercial antifreeze, and greatly reduces the Calorie value and sweetness value of grass carp surimi.

Embodiment 3

[0019] Grass carp is first descaled, gutted, headed and tailed, then meat is harvested, chopped, rinsed and dehydrated to obtain surimi. Add 6.5wt% compound low-temperature denaturing protective agent to surimi (the denaturing protecting agent consists of: 6.2wt% trehalose, 0.12wt% sodium pyrophosphate, 0.12wt% sodium tripolyphosphate, 0.06wt% sodium hexametaphosphate) Mix, package and seal, freeze quickly to a core temperature of 15°C, and then freeze at -18°C. After 6 months of freezing, the surimi gel properties still maintain more than 70% of the fresh surimi gel properties, which is better than the combination of 4% sucrose + 4% sorbitol commercial antifreeze, and greatly reduces the Calorie value and sweetness value of grass carp surimi.

[0020] On the basis of the above systematic research, through multiple comparisons and analysis of variance, it is obtained that the best cryopreservation agents suitable for grass carp surimi protein are: 6wt% trehalose, 0.12wt% sodi...

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PUM

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Abstract

The invention discloses a range of low-temperature protective agents in food preservation technology. A low-temperature denaturation protective agent for grass carp surimi, which consists of 5-7wt% trehalose, 0.11-0.14wt% sodium pyrophosphate, 0.10-0.13wt% % sodium tripolyphosphate and 0.05-0.07wt% sodium hexametaphosphate are prepared as raw materials. The protective agent of the present invention has a better low-temperature denaturation protective effect on grass carp surimi. After 6 months of freezing, grass carp protein still has more than 70% salt-soluble protein, more than 60% of ATPase activity, more than 86% of sulfhydryl content, and More than 67% of the gel properties, and the overall protective effect is better than the combination of 4wt% sucrose + 4wt% sorbitol low-temperature denaturation protective agent; at the same time, this invention significantly reduces the sweetness and calorie value of grass carp surimi, only The combination of 4wt% sucrose + 4wt% sorbitol is 50% of the low-temperature denaturation protective agent; in addition, the protective agent component of the present invention does not undergo Maillard reaction with fish meat protein, so compared with similar protective agents, it gives fish protein a wider .

Description

technical field [0001] The invention relates to a low-temperature denaturation protective agent for grass carp surimi, which belongs to the scope of low-temperature protective agents in food preservation technology. Background technique [0002] Fish protein is prone to freeze denaturation during low temperature storage. When fish protein undergoes freeze denaturation, its physical and chemical properties will change, which will lead to a significant decrease in its functional properties such as solubility, water retention and gel properties, that is, freeze denaturation will seriously reduce the quality of fish protein. Grass carp has become one of the most important sources of raw materials for fish protein products in my country. How to solve the problem of protein denaturation in frozen storage of grass carp meat is an important issue in the development of grass carp protein products. In order to control the low-temperature denaturation of fish protein, many studies hav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/08A23B4/09
Inventor 罗永康潘锦锋沈慧星
Owner CHINA AGRI UNIV
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