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
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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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