Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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.

Active Publication Date: 2014-01-01
FUJIAN ANJOY FOODS CO LTD +1
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, their application has caused serious side effects at the same time, such as bovine plasma protein and potato whole powder will cause the flavor and whiteness of surimi gel to decrease, while egg white powder will produce the smell of sulfur, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Gel strengthaaaaaaaaaa
Gel strengthaaaaaaaaaa
Gel strengthaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for improving gel of minced fillet products by sulfydryl oxidization based on sulfydryl protease. The method comprises the following steps: adding glucose oxidase in the process of blending minced fillets or chopping to discharge slurry; and then, moulding and gelling. According to the method disclosed by the invention, the effect of improving characteristics of minced fillet gel and improving the gel strength of the minced fillet products by catalyzing glucose to generate hydrogen peroxide by means of glucose oxidase (GOD) and passivating the sulfydryl protease activity of the minced fillets by sulfydryl oxidization is realized.

Description

technical field [0001] The invention relates to the technical field of surimi products processing, in particular to a method for improving the gelation of surimi products based on sulfhydryl oxidation of thiol protease. Background technique [0002] Fish meat contains heat-stable endogenous thiol proteases (cysteine ​​proteases), mainly cathepsin B, H, L, etc., which cannot be completely removed by rinsing, and have relatively high High enzyme activity, when the surimi heats the gel and passes through this temperature zone, it will degrade myosin and actin in the surimi, leading to gel deterioration of the surimi, reducing the elasticity of the gel, and thus affecting the sensory quality of the surimi products . Even when the degradation is serious, it will also cause the failure of the production and processing of surimi products. [0003] In order to avoid the adverse effects caused by gel deterioration, the processing often adopts the method of rapid heating through the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10
Inventor 黄建联张清苗周文果张文海连惠章张婷巫朝华朱礼艳
Owner FUJIAN ANJOY FOODS CO LTD
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com