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

However, their application has caused serious side effects at the same time, such as bovine plasma protein and potato whole pow...

Method used

Or, minced surimi is crushed or cut and mixed to go out slurry → add batching and glucose oxidase (GOD) mixing → molding → gel → ripening → freezing → packaging, finally improve fish myofibrillar protein gel characteristic, improve Gel strength of surimi products.

Surimi is crushed or cut and mixed to go out slurry→adding ingredients and mixing→adding glucose oxidase (GOD) mixing→forming→gel→ripening→freezing→packing, finally improvin...

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.

Application Domain

Food preparation

Technology Topic

ChemistryGel strength +4

Examples

Experimental program(3)

Example Embodiment

[0023] Example one

[0024] Take A grade mixed surimi, add 0.3% phosphate to chop, add 3% salt at 4℃ and continue to chop until the salt-soluble protein is completely dissolved; add 5 times glucose oxidase GOD, 3% in turn After the egg white, 3% starch and 10% ice water are mixed and chopped until uniform; the resulting slurry is formed by a molding machine, gelled at 90 ℃, and matured for 30 minutes; after cooling, quick-frozen and packaged to obtain a surimi product gel The gel strength is 300.8g·cm. The final gel strength of surimi products without GOD is 250.6 g·cm, and the gel strength is increased by 20.0%.

Example Embodiment

[0025] Example two

[0026] Take A-grade mixed surimi, add 0.3% phosphate to chop, add 2% salt at 4℃ and continue to chop until the salt-soluble protein is completely dissolved; transform 80 times the GOD and 0.02% of the microorganisms Aminoamidase (MTGase), 2% starch, 0.8% protein powder are mixed thoroughly and then added to the surimi slurry, mixed and chopped until uniform; the resulting slurry is formed by a molding machine and condensed in warm water at 45°C Gelled for 30 minutes, then matured at 90°C for 5 minutes; after cooling, quick-frozen packaged, the final gel strength of the surimi product obtained is 293.5 g·cm, and the gel strength of the surimi product without GOD is 261.3 g·cm. The glue strength increased by 12.3%.

Example Embodiment

[0027] Example three

[0028] Take A grade mixed surimi, add 0.3% phosphate to chop, add 2.5% salt at 4℃ and continue to chop until the salt-soluble protein is completely dissolved; dissolve 1 times GOD in 5% tap water Incubate at 4°C for 10 minutes to prepare a GOD solution; sequentially add 3% starch, 1% protein powder and dissolved GOD solution to the surimi slurry, mix and chop until uniform; the resulting slurry is formed by a molding machine Then gel in 60°C (gel degradation temperature) warm water 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 product is 227.8 g·cm, without adding GOD surimi The gel strength of the product was 140.1 g·cm, and the gel strength of the product was increased by 62.6%.

PUM

Property	Measurement	Unit
Gel strength	300.8	cm·g
Gel strength	250.6	cm·g
Gel strength	227.8	cm·g

Description & Claims & Application Information

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