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Minced fish freezing point conditioning agent and conditioning method thereof

A technology of surimi freezing point and regulator, which is applied in the direction of freezing/cooling preservation of meat/fish, etc., and can solve problems such as unreported, denaturation, and decrease in protein sulfhydryl content

Inactive Publication Date: 2011-01-19
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the freezing process of surimi, it will cause the denaturation of surimi protein, and then the salt solubility of protein, Ca 2+ -ATPase activity and sulfhydryl content decreased, resulting in a decrease in gel performance
"Application of antifreeze agents in the production of frozen surimi" (Food and Fermentation Industry. 2008, 34 (9).-93-95) reported adding some antifreeze agents (sucrose, sorbitol, compound phosphate and oligomeric Sugar, etc.), by forming a stable structure with the water molecules around the surimi myofibrillar protein, or adjusting the pH value, preventing the freezing denaturation of the surimi protein, and improving the strength of the surimi gel, but using the freezing point adjustment technology to adjust the ice temperature of the surimi Preservation, keeping the fresh state of surimi, and prolonging the research of fresh-keeping period have not been reported

Method used

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  • Minced fish freezing point conditioning agent and conditioning method thereof
  • Minced fish freezing point conditioning agent and conditioning method thereof
  • Minced fish freezing point conditioning agent and conditioning method thereof

Examples

Experimental program
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Embodiment 1

[0081] Embodiment 1, a surimi freezing point regulator, including salt, sucrose, glycine, fish bone enzymatic polypeptide, sorbitol. The mass proportions are 6 parts of salt, 16 parts of sucrose, 4 parts of glycine, 16 parts of fish bone enzymatic polypeptide and 0.5 part of sorbitol. The surimi freezing point regulator is added to the surimi in an amount of 4-5%, which can lower the freezing point to -2.4°C. The fish bone enzymatic hydrolysis polypeptide is extracted from silver carp bone by protein enzymatic method, the condition is that the amount of papain is 2%, the substrate concentration is 1:1.4, the pH value is 5.7, the enzymolysis is carried out at 55°C for 7 hours, and then dried Made into peptide powder.

Embodiment 2

[0082] Embodiment 2, a surimi freezing point regulator, including salt, sucrose, glycine, fish bone enzymatic polypeptide, sorbitol. The mass proportions are 10 parts of salt, 13 parts of sucrose, 5 parts of glycine, 13 parts of fish bone enzymatic polypeptide and 1 part of sorbitol.

[0083] The surimi freezing point regulator is added to the surimi in an amount of 4-5%, which can lower the freezing point to -2.5°C. The fish bone enzymatic hydrolyzed polypeptide is catfish bone enzymatically hydrolyzed polypeptide, and the preparation method is to wash fresh catfish fish bones first, then treat at 0.1-0.2 MPa high pressure for 25-35 minutes, and finally homogenize. Enzyme hydrolysis, the enzyme is pepsin, the enzymolysis process conditions are: substrate concentration 0.25-0.28Kg / L, enzyme addition 1400-2000U / g, enzymolysis time 2.5-4.9h, enzymolysis temperature 37-39.5℃, The pH value was 3.0, and then dried to obtain peptide powder.

Embodiment 3

[0084] Embodiment 3, a surimi freezing point regulator, including salt, sucrose, glycine, fish bone enzymatic polypeptide, sorbitol. The mass proportions are 8 parts of salt, 14 parts of sucrose, 4.5 parts of glycine, 15 parts of catfish bone enzymatic polypeptide and 0.8 parts of sorbitol.

[0085] The surimi freezing point regulator is added to the surimi in an amount of 4-5%, which can lower the freezing point to -2.6°C.

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Abstract

The invention relates to a food freshness-preserving conditioning agent, in particular to a minced fish freezing point conditioning agent, which solves the technical problem of ice temperature freshness preservation of minced fish products. The conditioning agent comprises the following components in part by weight: 6 to 10 parts of table salt, 13 to 16 parts of cane sugar, 4 to 5 parts of glycine, 13 to 16 parts of fishbone polypeptide obtained by enzymolysis, and 0.5 to 1 part of sorbitol. When minced fish is ground, 4 to 5 percent of minced fish freezing point conditioning agent is added into the minced fish, so that a relatively low freezing point suitable for storage can be generated.

Description

technical field [0001] The invention relates to a food preservation regulator, in particular to a surimi freezing point regulator. Background technique [0002] Ice temperature technology (Controlled Freezing-point Technology) is the third generation of fresh-keeping technology after refrigeration and freezing. In the low-temperature storage of food, when the storage temperature is higher than 0°C (usually 0-10°C), it is called refrigeration, and when it is lower than 0°C (usually below -18°C), it is called freezing. The freezing point of food (also known as freezing point) is lower than 0°C. The mechanism is: when the temperature is higher than the freezing point, the cells are always in a living state. The temperature zone below 0°C and above the freezing point is defined as the "ice temperature zone" of the food, referred to as "ice temperature". The so-called ice temperature technology is to store in the range of ice temperature zone. The principle of ice temperature ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
Inventor 范三红
Owner SHANXI UNIV