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Method for preparing modified protein from freshwater minced fillet rinsing water and application of modified protein

A technology for freshwater fish and rinsing water, applied in the field of preparing modified protein, can solve the problems of low gel strength, easy gel cracking, etc., and achieve the effects of improving gel strength, reducing waste and increasing force

Inactive Publication Date: 2019-01-22
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that most freshwater fish are difficult to gel, the gel strength is low, and the gel is easy to crack

Method used

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  • Method for preparing modified protein from freshwater minced fillet rinsing water and application of modified protein
  • Method for preparing modified protein from freshwater minced fillet rinsing water and application of modified protein
  • Method for preparing modified protein from freshwater minced fillet rinsing water and application of modified protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing modified protein from silver carp rinsing water, comprising the following steps:

[0030] 1) Prepare silver carp surimi rinse water:

[0031] Take 1 kg of silver carp surimi, add 3 kg of ice water at 4°C, homogenize at high speed for 90 seconds, filter with four layers of gauze to obtain surimi rinsing water;

[0032] 2) Modification: The surimi rinsing water was vacuum concentrated to 1 / 2 of the original volume at 35° C. and -0.1 MPa to obtain a concentrated solution, and the concentrated solution was vacuum freeze-dried into powder to obtain a modified protein.

Embodiment 2

[0034] The application of the modified protein prepared by embodiment 1 in improving silver carp minced myofibrillar protein gel characteristics, the method is as follows:

[0035] The concentration of silver carp minced myofibrillar protein was adjusted to 60 mg / mL, and then the modified protein was added to the adjusted concentration of myofibrillar protein in an amount of 5 wt%, and stirred for 8 minutes to obtain a protein mixture; The protein mixture was put into a glass vessel with a thickness of 3 cm and placed in a water bath, and the temperature was raised linearly from 20°C to 70°C at a rate of 0.7°C / min. After being kept at 70°C for 30 minutes, the glass vessel was quickly taken out and put It was rapidly cooled to 4° C. in ice, and then placed in a refrigerator at 4° C. to cool overnight to obtain the modified silver carp surimi myofibrillar protein gel.

[0036] Among them, the preparation method of silver carp minced myofibrillar protein is as follows: put 5 g of...

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Abstract

The invention discloses a method for preparing modified protein from freshwater minced fillet rinsing water, the method comprises the following steps: 1) preparing the freshwater minced fillet rinsingwater, to be more specific, mixing freshwater fish meat with 4 DEG C ice water, homogenizing at a high speed for 60-90 seconds, and filtering to obtain the freshwater minced fillet rinsing water, wherein the mass ratio of the freshwater fish meat to the ice water is 1: (2-6); and 2) modifying, to be more specific, carrying out vacuum concentration on the freshwater minced fillet rinsing water at35-55 DEG C under-0.1MPa to a volume of 1 / 2-1 / 5 of the original volume so as to obtain a concentrated solution, and carrying out vacuum freeze-drying on the concentrated solution into powder to obtainthe modified protein. The invention also discloses application of the modified protein in improving the characteristics of myofibrillar protein gel of freshwater minced fillet. According to the method disclosed by the invention, the waste of protein resources is effectively reduced; the modified protein powder is added into the myofibrillar protein of the freshwater minced fillet, the acting force among protein molecules is increased, and the gel strength is improved.

Description

technical field [0001] The invention relates to the field of freshwater fish processing, in particular to a method for preparing modified protein from rinsing water of freshwater surimi and its application. Background technique [0002] Our country is rich in fish resources, and the output is increasing year by year. However, while the freshwater fishery in our country is developing rapidly, the processing of freshwater fish is a weak link, and the annual processing volume only accounts for about 5% of the total freshwater aquatic products. For a long time, freshwater fish has been mainly sold fresh. In areas where commercial fish farming is concentrated, the phenomenon of "pumping ponds" often occurs, which affects production and operation efficiency. Low-value fish such as silver carp and bighead carp, because of their easy-to-obtain bait and fast growth, account for as much as 60% of the production of freshwater fish farming. Increasing production without increasing inco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23L29/281
CPCA23J1/04A23V2002/00A23L29/281A23V2200/228A23V2250/543A23V2300/10A23V2300/50
Inventor 任小青陈梦迪马俪珍梁丽雅杨梅
Owner TIANJIN AGRICULTURE COLLEGE
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