Minced fish antifreeze agent of freshwater fish and application thereof

Abstract

The invention discloses a minced fish antifreeze agent of freshwater fish and an application thereof, and relates to a minced fish antifreeze agent and an application thereof in minced fish. The antifreeze agent is prepared from bone protein hydrolysate and konjak, wherein the mass ratio of the bone protein hydrolysate to the konjak is (2-6):(0.3-0.7). The antifreeze agent can be applied to the minced fish of the freshwater fish; 2-6g of bone protein hydrolysate and 0.3-0.7g of konjak are added to each 100g of minced fish. By adopting the minced fish antifreeze agent of the freshwater fish, fat oxidation and protein denaturation of the frozen minced fish in the freezing process can be effectively inhibited after the bone protein hydrolysate and the konjak are compounded; the water-retaining property and the gel property of the minced fish can be effectively improved.

Description

technical field [0001] The invention relates to a surimi antifreeze agent and its application in surimi. Background technique [0002] Fish products are rich in nutrition, but protein and fat are prone to oxidation during frozen storage, resulting in the loss of nutritional value and the reduction of functional properties. At present, the most direct and effective way to inhibit protein denaturation is to add antifreeze to fish products. Although traditional antifreeze agents such as sugars and phosphates can effectively inhibit the freezing denaturation of proteins, adding them will sweeten the taste and affect the taste. The promotion of new antifreeze agents such as polydextrose and maltodextrin is also limited due to issues such as price and food regulations. Therefore, searching for new efficient, healthy and natural antifreeze agents has become another major problem in the storage of aquatic products. [0003] Purified konjac powder, commonly known as Konjac glucoma...

AI Technical Summary

Problems solved by technology

Although there have been researches on the antioxidant capacity of different protein hydrolyzates applied to meat products and bone protein hydrolyzate, but there is no report on the application of bone protein hydrolyzate to inhibit fat oxidation and protein denaturation of fish products

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