Frozen storage quality ensuring agent for shrimp meat paste and application thereof

Abstract

The invention discloses a frozen storage quality ensuring agent for shrimp meat paste and application thereof. The quality ensuring agent is prepared from the following components in proportion by mass: 0.5-1% of a protein stabilizing agent, 0.5-1% of a water retention agent, 0.2-0.8% of a freezing point regulating agent, 0.1-0.5% of an additive, 0.05-0.25% of a stabilizing agent and 0.01-0.1% ofan antioxidant or a reducing agent, wherein the proportion by mass is the percentage counted according to the total mass of shrimp meat paste. The application comprises the following steps: (a) preparation of penaeus vannamei meat paste: performing head removal and shell removal treatment on fresh penaeus vannamei (or frozen penaeus vannamei) to obtain peeled shrimps, then deveining the peeled shrimps and reserving the shrimp meat part; then putting the shrimp meat into a clean tissue pulping machine, and performing high-speed chopping for 3-5min until the shrimp meat paste is ash grey in color and viscous in state to obtain the prepared penaeus vannamei meat paste sample; and (b) based on the shrimp meat paste, adding the quality ensuring agent and performing uniform mixing and stirring,sub-packaging and frozen storage.

Description

technical field [0001] The invention relates to a frozen storage quality assurance agent for minced shrimp and its application, and belongs to the technical field of quality assurance for food refrigeration. Background technique [0002] At present, there are many researches and applications on the use of phosphates, sugars, etc. as antifreeze quality assurance agents in frozen shrimp and other aquatic products. However, for the shrimp minced meat and its gel products formed after the shrimp tissue is homogenized at high speed, the shrimp muscle tissue is completely changed during the formation of the minced meat, which in turn leads to certain changes in the functional properties of some of the proteins. In addition, the current consumption of minced shrimp meat is often mainly consumed immediately after preparation (commonly known as "shrimp slip"). How to ensure the quality of shrimp slips in frozen storage and how to ensure the stability of frozen muscle protein in shrim...

AI Technical Summary

Problems solved by technology

In addition, the current consumption of minced shrimp meat is often mainly consumed immediately after preparation (commonly known as "shrimp slip"). How to ensure the quality of shrimp slips in frozen storage and how to ensure the stability of frozen muscle protein in shrimp slips are still unclear. No further studies reported