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A method for inhibiting generation of carboxymethyllysine in surimi products during thermal processing

A technology for carboxymethyl lysine and surimi products, which is applied in the field of inhibiting the production of carboxymethyl lysine in surimi products during thermal processing, can solve problems affecting human health, etc., and improve the safety of use and process steps Simple, operable effects

Active Publication Date: 2019-01-01
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem that a large amount of carboxymethyl lysine is produced during thermal processing of surimi products in the prior art, and long-term consumption will affect human health. It provides a process with simple steps, strong operability, and can effectively inhibit Method for inhibiting surimi products from producing carboxymethyl lysine during thermal processing to produce food-derived carboxymethyl lysine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 50g of red sea bream surimi, add 0.3% of the surimi mass of complex phosphate (based on the total mass of the composite phosphate, containing: sodium polyphosphate 44.4%, sodium metaphosphate 22.2%, sodium pyrophosphate under natural pH value) 11.1%, sodium dihydrogen phosphate 16.6%, sodium carbonate 5.7%), 1.3% salt, 1% sugar, 0.5% monosodium glutamate, 4.5% starch, then chopped for the first time, and then added to the surimi quality 0.3% carboxylate The methyl lysine inhibitor is chopped for the second time. The carboxymethyl lysine inhibitor is made by mixing transglutaminase and chitooligosaccharides in a mass ratio of 1:1.05. Finally, it is obtained after enema and cooking. Snapper fish intestines.

Embodiment 2

[0019] The difference between this embodiment and embodiment 1 is that the carboxymethyl lysine inhibitor with 0.5% surimi mass is added in the second chopping process, and the carboxymethyl lysine inhibitor is made of glutamine. Transaminase and chitosan oligosaccharides are mixed at a mass ratio of 1:1, and the rest are exactly the same, so we will not repeat them.

Embodiment 3

[0021] The difference between this embodiment and embodiment 1 is that the carboxymethyl lysine inhibitor with 0.8% mass of surimi is added in the second chopping process, and the carboxymethyl lysine inhibitor is made of glutamine. Transaminase and chitosan oligosaccharides are mixed at a mass ratio of 1:1.1, and the rest are exactly the same, so they are not repeated.

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PUM

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Abstract

The present invention discloses a method for inhibiting the production of carboxymethyllysine during the thermal processing of minced fish products. The method includes the following specific steps: during the chopping and mixing of the minced fish, carboxymethyllysine inhibitors with mass of 0.3-0.8% of the mass of the minced fish are added; the carboxymethyllysine inhibitors are prepared from glutamine transaminage and chitosan oligosaccharides with a mass ratio of 1 to 1-1.1 through mixing. Carboxymethyllysine inhibitors which consist of transglutaminase and chitosan oligosaccharides are added during the chopping and mixing of the minced fish to achieve the purposes of inhibiting the production of carboxymethyllysine during the thermal processing of the minced fish products. The processing steps are simple, are strong in operability, and have great popularization and application values.

Description

Technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for inhibiting the production of carboxymethyl lysine in surimi products during thermal processing. Background technique [0002] The minced fish obtained after deboning the fish is processed by rinsing, filtering, dehydrating, chopping, stirring, and forming. The minced product is called surimi. The surimi is used as the main raw material and other auxiliary materials. The food made by chopping, forming, and cooking is called surimi products. [0003] Surimi is pure fish meat, containing a large amount of lipids and proteins. Surimi products made with it as the main raw material will undergo non-enzymatic glycosylation during the cooking process (thermal processing) to produce a large amount of late glycosyl. Chemical end products (Advanced glycation endproducts, AGEs). A large number of clinical studies have proved that AGEs are physiologically toxic, a h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00
Inventor 李振兴王菁林洪
Owner OCEAN UNIV OF CHINA
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