Shrimp meat non-phosphorous water-retention agent employing alginate-derived oligosaccharide lipidosome as main component

Abstract

The invention discloses a shrimp meat non-phosphorous water-retention agent employing alginate-derived oligosaccharide lipidosome as a main component. The non-phosphorous water-retention agent comprises the following components in percentage by mass: 0.25% of alginate-derived oligosaccharide lipidosome, 0.1% of edible salt (NaCl), 0.5% of sodium bicarbonate (NaHCO3), 0.1% of trisodium citrate, 1.0% of sorbitol and the balance of purified water. The invention further discloses a preparation method of the shrimp meat non-phosphorous water-retention agent employing the alginate-derived oligosaccharide lipidosome as the main component. Various raw materials in the non-phosphorous water-retention agent disclosed by the invention are available and low in cost; the stability of the color and luster of the treated shrimp meat can be well kept in the freezing storage process; meanwhile, the cooked shrimp meat is relative good in mouthfeel, much in juice and tender in meat; and the unique fragrance of the shrimp meat is kept.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and mainly relates to a shrimp phosphorus-free water-retaining agent mainly composed of alginate oligosaccharide liposome and a preparation method thereof. Background technique [0002] Shrimp is extremely nutritious, with high protein and high water content; high content of essential amino acids, many types of mineral elements, and multivitamins necessary for human metabolism, with high nutritional value. Moisture content maintains good organoleptic properties and quality. However, the moisture and nutrients of aquatic products will be lost during processing, transportation and storage. During frozen storage, solute concentration and ice crystal formation will change the quality of shrimp meat. With the further extension of frozen storage time, shrimp meat protein will be frozen and denatured. , such as water holding capacity, softness, gelling and nutritional value decrease. When tha...

AI Technical Summary

Problems solved by technology

However, the excessive addition of polyphosphate in shrimp, on the one hand, will cause unpleasant metallic astringency, rough texture, and "snowflakes" and "crystallization" on the surface due to the precipitation of phosphate during storage. On the other hand, long-term consumption of excessive polyphosphate by consumers will lead to an imbalance in the calcium-phosphorus ratio of the body, causing blood clotting, and large intake in a short period of time may cause abdominal pain and diarrhea, etc.

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