Method for controlling minced fillet gel property by low temperature plasmas

Abstract

The invention relates to a method for controlling the minced fillet gel property by low temperature plasmas. The method at least comprises the steps of raw material treatment, carcass cleaning, meat taking, rinsing, dewatering, mincing, fine filtration, mixing and kneading, gelation, heating, quantitative packing, quick-freezing and cold storage, wherein for the gelation, after the mixed and kneaded minced fillet is formed, the gelation is performed for 15 to 60min in a gelation pool at the temperature of 20 to 40 DEG C; in the gelation process, the low temperature plasma generator is put intothe gelation pool; a gas source is opened, work gas is introduced into the low temperature plasma generator; the gas flow speed is regulated; after the gas flow is stabilized, a high-voltage power supply is started; discharging is performed for 10 to 30min; for the mixing and kneading, table salt with the addition quantity being 3.0 to 5.0 percent of the weight of the minced fillet is added intothe minced fillet; the mixing and kneading is performed for 10 to 30min at 4 to 10 DEG C; then, a protease inhibitor with the addition quantity being 0.1 to 0.5 percent of the weight of the minced fillet, seasoning with the addition quantity being 2.0 to 8.0 percent of the weight of the minced fillet and an acidity regulating agent with the addition quantity being 10 to 30 percent of the weight ofthe minced fillet are added; chopping, mixing and kneading and uniform mixing are performed.

Description

technical field [0001] The invention relates to a method for controlling the properties of surimi gel by using low-temperature plasma, and belongs to the technical field of deep processing of surimi products. Background technique [0002] Existing surimi products are already a relatively mature food, and its preparation process includes: pretreatment, cleaning, meat picking, rinsing, dehydration, mincing, fine filtration, crushing, molding, gelling, heating, packaging, Quick freezing, inspection, finished product. Gel property is a key quality index of surimi products. Gel deterioration is prone to occur during surimi processing, mainly because myosin is hydrolyzed by endogenous proteases during processing, which leads to a decrease in its gelling ability, which in turn affects fish quality. The commodity value of mince products. [0003] At present, the main measures to control the deterioration of surimi gel include: [0004] ① Improve the temperature profile of the gel...

AI Technical Summary

Problems solved by technology

[0004] ① Improve the temperature curve of the gelation process to control gel deterioration, so that surimi can quickly pass through the temperature range of 50-70°C (the optimum temperature for endogenous proteases). The disadvantage lies in the limitation of product form and production cost

[0005] ②Protease inhibitors can effectively inhibit gel deterioration, that is, by inhibiting the hydrolysis of myosin by endogenous proteases (cysteine ​​proteases, serine proteases, etc.) Detrimental effects of minced products

However, while these gel enhancers improve the gel properties of surimi, they may also have some adverse effects on the quality of the gel, and the additives also have certain specificity for different surimi