Method used for increasing gel strength of mackerel minced fillet

A technology of gel strength and surimi, which is applied in the field of improving the gel strength of mackerel surimi, which can solve the problems of excessive phosphate content and heavy sweetness, etc., and achieve good whiteness, strong water holding capacity, and strong protein freeze denaturation ability Effect

Active Publication Date: 2015-04-22
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the protein antifreeze denaturants widely used in surimi are mainly sucrose and phosphate. After a large amount of addition, the surimi pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for improving the gel strength of mackerel surimi. The mackerel is washed, the fish meat is rinsed, dehydrated, finely filtered, and a mixture of antifreeze, mackerel meat enzymatic hydrolyzate and soybean trypsin inhibitor is added during crushing. The compound antifreeze agent is packaged and quick-frozen. The specific steps are as follows:

[0021] (1) Meat harvesting: Fresh mackerel is selected, washed in ice water at 6-10°C, and meat is harvested by a drum-type meat harvester. The selection range of the mesh aperture is 3-4 mm;

[0022] (2) Rinsing: Rinse the surimi obtained in step (1) with 6 to 8 times the volume of surimi, and then use dilute saline water (mass ratio: fish: sodium chloride: sodium bicarbonate: water = 20: 0.1~0:2: 0.2~0.5: 100~120) Rinse twice, then rinse with 0.1% sodium chloride solution 5 times the volume of minced fish, each rinse time is 8~10min, the water temperature is controlled at 6~10 ℃;

[0023] (3) Dehydration: Immediately...

Embodiment 2

[0028] Same as Example 1, the difference is: taking the mackerel surimi quality as a benchmark, add 2.4g sucrose, 2.4g sorbitol, 0.08g polyphosphate, 2g mackerel meat in every 100g surimi when adding compound antifreeze Enzymolyzate, 0.01g soybean trypsin inhibitor.

Embodiment 3

[0030] Same as Example 1, the difference is: taking the mackerel surimi quality as a benchmark, add 2g sucrose, 2g sorbitol, 0.1g polyphosphate, 2.5g mackerel meat enzyme in every 100g surimi when adding compound antifreeze Hydrolyzate, 0.01g soybean trypsin inhibitor.

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PUM

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Abstract

The invention discloses a method used for increasing gel strength of mackerel minced fillet. The method comprises following steps: mackerel is subjected to washing, flesh collecting, rising, dehydrating, and fine filtering; a composite antifreeze agent prepared via mixing of cane sugar, sorbitol, polyphosphate, a mackerel flesh enzymolysis product, and soybean trypsin inhibitor, is added with blending; and frozen mackerel minced fillet is obtained via packaging and quick freezing; wherein 1.6 to 2.4g of cane sugar, 1.6 to 2.4g of sorbitol, 0.08 to 0.12g of polyphosphate, 2 to 3g of the mackerel flesh enzymolysis product, and 0.01g of soybean trypsin inhibitor are added into 100g of mackerel minced fillet. Advantages of the method are that: degradation and salt-soluble protein content decreasing of fish protein are slowed down, and mackerel minced fillet water holding capacity and gel quality are improved.

Description

technical field [0001] The invention relates to the field of fish processing, in particular to a method for improving the gel strength of mackerel surimi. Background technique [0002] In the world's major sea areas, low-value fishes in the upper and middle layers of the ocean have the characteristics of low food chain, short life cycle, strong reproductive ability, rapid growth, and strong resource recovery ability. The output is extremely rich, and it has always been the main fish caught in all countries in the world. kind. With the severe decline of traditional marine economic fish (such as large yellow croaker, pomfret, eel, etc.) The amount accounts for about 60% of the total catch of marine fisheries. At present, low-value pelagic fish in the ocean are not only sold fresh, but are mainly frozen or processed into canned fish products. The degree of intensive processing is low, and the utilization rate of resources needs to be further improved. [0003] Surimi is one ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/03A23L17/10A23L29/00
CPCA23V2002/00A23V2250/628
Inventor 杨文鸽陈霞霞徐大伦楼乔明
Owner NINGBO UNIV
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