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Method for improving water-retaining property of myofibrillar protein gel of frozen fish

A technology of myofibrillar protein and fish meat, which is applied in the direction of fish protein components, animal protein processing, protein food ingredients, etc., can solve the problems of poor water retention and poor taste of fish meat, and achieve the improvement of product taste, nutrition and performance. Good efficacy and controllability

Active Publication Date: 2014-03-05
ZHEJIANG OCEAN UNIV
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Problems solved by technology

[0003] The invention of CN 102273661 A discloses a method for making crispy grass carp surimi products. The measures taken during gelation are: take out the refrigerated fish meat, add salt Stir evenly with transglutaminase, the fish meat obtained in this way has poor water retention and poor taste

Method used

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  • Method for improving water-retaining property of myofibrillar protein gel of frozen fish
  • Method for improving water-retaining property of myofibrillar protein gel of frozen fish
  • Method for improving water-retaining property of myofibrillar protein gel of frozen fish

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Embodiment

[0026] like figure 1 Shown is a method for improving the water retention of frozen fish myofibrillar protein gel, comprising the following steps:

[0027] (1) Squid pretreatment: Remove the internal organs and fish eyes of the squid, wash them, cut into pieces, and mash them into minced fish with a tissue grinder, and set aside.

[0028] (2) Enzymolysis: Mix minced fish meat and deionized water according to the ratio of material to liquid 1:1-4, stir and mix evenly, adjust the pH to 7-8 with 6mol / L NaOH and 6mol / L HCl, add papain, animal protease or medium Protease was hydrolyzed at 37-50°C for 3-5h, and the pH value of the reaction solution was adjusted with 6mol / L NaOH and 6mol / L HCl every 30min, and the enzyme was inactivated by heating at 95-100°C for 10-15min after the reaction. After the reaction, the enzyme must be inactivated to prevent the transition of enzymatic hydrolysis, resulting in the exposure of hydrophobic amino acid residues or hydrolysis of the peptide...

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Abstract

The invention discloses a method for improving a water-retaining property of myofibrillar protein gel of frozen fish. Gel water-retaining mixed peptides are prepared by adopting a high-safety controllable proteolysis method. According to the hydrophilic peptides, the water-retaining property of the myofibrillar protein thermal induction gel of the frozen fish can be effectively improved, the taste of a product is improved, the nutritive property and the efficiency of the myofibrillar protein gel of the fish can be improved, and a technical basis is provided for the development of the functional fish protein gel.

Description

technical field [0001] The invention relates to the technical field of fish meat processing, in particular to a method for improving the water retention of frozen fish meat myofibrillar protein gel. Background technique [0002] The protein can form a gel because the non-covalent bond dissociation image of the protein is changed after being heated, and the reactive group is exposed. Groups form gels of larger molecules due to polymerization. The research on the gelation of muscle protein at home and abroad mainly focuses on the gelation and modification of myofibrillar protein, because among all animal proteins, myofibrillar protein has the strongest heat-induced gelation ability. Gel can be produced at 0.5%. Fish meat protein is mainly composed of myofibrillar protein, which accounts for 60-70% of the total protein. Once a network structure gel is formed, it can not only effectively retain water, but also serve as a carrier for flavoring agents, sugars and other complexes...

Claims

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Application Information

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IPC IPC(8): A23J3/24A23J1/04A23J3/04
Inventor 宋茹韦荣编王阳光
Owner ZHEJIANG OCEAN UNIV
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