Method for improving gel properties of Ctenopharyngodon idellus surimi and improving mouthfeel thereof

A technology for surimi and grass carp, which is applied in the field of enhancing the gel characteristics of grass carp surimi and improving its taste, which can solve the problems of high cost, low efficiency, and time-consuming, and achieve the effect of low cost, high efficiency, and simple and convenient operation

Inactive Publication Date: 2015-08-26
JIANGXI NORMAL UNIV
View PDF4 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above research results have improved the quality of surimi products to varying degree

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Grass carp muscle pretreatment: Fresh grass carp is peeled, boned and visceral, the resulting fish muscle is crushed with a blender, and 4 times the volume (W / V) of 0.02mol / L pH7.5 phosphate buffer solution is added to the minced fish , stir the homogenate with a mixer for 60s, centrifuge the muscle homogenate at 4°C, 2000×g for 15min, remove the water-soluble protein, and obtain a precipitate, wash three times with the above-mentioned phosphate buffer solution (4 times the volume) under the same stirring and centrifuging conditions Above, the obtained precipitate was washed three times with 4 times the volume of 0.1mol / L NaCl solution under the same conditions as above, and after the last stirring and homogenization, it was filtered with gauze to remove the connective tissue in the muscle homogenate. Obtain grass carp muscle homogenate (the main component is salt-soluble protein);

[0017] (2) Ultrasonic treatment: Dilute the homogenate obtained in step (1) to 40mg...

Embodiment 2

[0022] (1) Grass carp muscle pretreatment: Fresh grass carp is peeled, boned and visceral, the resulting fish muscle is crushed with a blender, and 4 times the volume (W / V) of 0.02mol / L pH7.5 phosphate buffer solution is added to the minced fish , stir the homogenate with a mixer for 60s, centrifuge the muscle homogenate at 4°C, 2000×g for 15min, remove the water-soluble protein, and obtain a precipitate, wash three times with the above-mentioned phosphate buffer solution (4 times the volume) under the same stirring and centrifuging conditions Above, the obtained precipitate was washed three times with 4 times the volume of 0.1mol / L NaCl solution under the same conditions as above, and after the last stirring and homogenization, it was filtered with gauze to remove the connective tissue in the muscle homogenate. Obtain grass carp muscle homogenate (the main component is salt-soluble protein);

[0023] (2) Dilute the homogenate obtained in step (1) to 40mg / mL, and treat it with...

Embodiment 3

[0028] (1) Grass carp muscle pretreatment: Fresh grass carp is peeled, boned and visceral, the resulting fish muscle is crushed with a blender, and 4 times the volume (W / V) of 0.02mol / L pH7.5 phosphate buffer solution is added to the minced fish , stir the homogenate with a mixer for 60s, centrifuge the muscle homogenate at 4°C, 2000×g for 15min, remove the water-soluble protein, and obtain a precipitate, wash three times with the above-mentioned phosphate buffer solution (4 times the volume) under the same stirring and centrifuging conditions Above, the obtained precipitate was washed three times with 4 times the volume of 0.1mol / L NaCl solution under the same conditions as above, and after the last stirring and homogenization, it was filtered with gauze to remove the connective tissue in the muscle homogenate. Obtain grass carp muscle homogenate (the main component is salt-soluble protein);

[0029] (2) Dilute the homogenate obtained in step (1) to 40mg / mL, and treat it with...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A method for improving gel properties of Ctenopharyngodon idellus surimi and improving mouthfeel thereof, comprising: using ctenopharyngodon idellus as a raw material to perform pretreatment, meat extraction, low-concentration saline solution based rinsing, ultrasonic treatment, cutting and stirring, two-stage heating, packaging and frozen storage. According to the method, the prepared surimi is good in gel properties, fine and smooth in mouthfeel, better in quality and longer in shelf-life. Rinsing is performed by using a low-concentration saline solution, so that the obtained surimi is high in saline soluble protein content, and high in purity. The ultrasonic technique enables the surimi to be more uniform, fine and smooth in texture, improves the gel strength and whiteness of the surimi, and the sterilization effect of the ultrasonic technique improves the quality of surimi products and prolongs the shelf-life of the surimi products. The two-stage heating method allows the surimi to pass a 50-70 DEG C gel deterioration temperature region quickly, so as to avoid surimi gel deterioration. The method is simple and convenient to operate, is low in cost, high in efficiency, and suitable for industrialized production, provides a novel idea for high-quality fresh water surimi production, and provides a novel method for fresh water surimi modification and industrialized production.

Description

technical field [0001] The invention relates to a method for enhancing the gel properties of grass carp surimi and improving its mouthfeel by ultrasonic treatment. Background technique [0002] Grass carp is one of the famous "Four Major Fishes". Its meat is tender, delicious, nutritious and high in protein content, up to 26%. It is a high-quality raw material for the production of freshwater surimi with high economic value. The surimi-like product made from raw fish after meat picking, rinsing, fine filtration, dehydration, stirring and freezing is called surimi, which has excellent properties such as gelatinity, water holding capacity, emulsification, etc. The ingredients are widely used in the food industry. Grass carp muscle protein mainly contains salt-soluble protein, water-soluble protein and insoluble protein protein. Myofibrillar protein is the functional component of surimi products and the main factor to maintain the texture and water holding capacity of surimi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/326A23L1/025A23L17/10A23L5/30
CPCA23V2002/00
Inventor 涂宗财常海霞王辉谢欢李雪李瑞平
Owner JIANGXI NORMAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap