Method for improving gel of minced fillet products by sulfydryl oxidization based on sulfydryl protease
A technology of sulfhydryl protease and sulfhydryl oxidation, which is applied in the field of improving the gel of surimi products based on sulfhydryl protease sulfhydryl oxidation, and can solve the problems of egg white powder sulfur odor, surimi gel flavor and whiteness decrease, etc.
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Embodiment 1
[0024] Take A-grade miscellaneous surimi, add 0.3% phosphate to chop and mix, add 3% salt and continue chopping when the temperature is 4°C, until the salt-soluble protein is completely dissolved; add 5 times of glucose oxidase GOD, 3% egg white, 3% starch and 10% ice water, mix and chop until uniform; the resulting slurry is shaped by a molding machine, gelatinized at 90°C, and matured for 30 minutes; after cooling, quick-frozen packaging, the obtained surimi product is condensed The gel strength was 300.8 g·cm, while the final gel strength of surimi products without GOD was 250.6 g·cm, and the gel strength increased by 20.0%.
Embodiment 2
[0026] Take A-grade miscellaneous surimi, add 0.3% phosphate to chop and mix, add 2% salt and continue chopping at 4°C until the salt-soluble protein is completely dissolved; transfer 80 times of GOD and 0.02% of microorganisms to the grain Aminoamidase (MTGase), 2% starch, 0.8% protein powder are fully mixed and then added to the surimi slurry, mixed and chopped until uniform; the obtained slurry is formed by a molding machine and coagulated in warm water at 45°C Glue for 30 minutes, then mature at 90°C for 5 minutes; after cooling and quick-frozen packaging, the final gel strength of the obtained surimi product was 293.5 g cm, while the gel strength of the surimi product without adding GOD was 261.3 g cm. Glue strength increased by 12.3%.
Embodiment 3
[0028] Take A-grade miscellaneous surimi, add 0.3% phosphate to chop and mix, add 2.5% salt and continue chopping at 4°C until the salt-soluble protein is completely dissolved; dissolve 1 times GOD in 5% tap water , kept at 4°C for 10 minutes to prepare the GOD solution; add 3% starch, 1% protein powder and dissolved GOD solution to the surimi slurry in turn, mix and chop until uniform; the obtained slurry is formed by a molding machine Then gel in warm water at 60°C (gel deterioration temperature) for 30 minutes, and then mature at 90°C for 30 minutes; after cooling, quick-frozen packaging, the final gel strength of the obtained surimi products is 227.8 g cm, while the surimi products without GOD The gel strength of the product was 140.1 g·cm, and the gel strength of the product was increased by 62.6%.
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Abstract
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