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
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AI-Extracted Technical Summary
Problems solved by technology
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.
ChemistryGel strength +4
- Experimental program(3)
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