Compound water retaining agent capable of improving bullfrog quality and application method of compound water retaining agent

Abstract

The invention provides a compound water retaining agent capable of improving bullfrog quality and an application method of the compound water retaining agent. Raw materials of the compound water retaining agent comprise polyphosphate and sodium bicarbonate, polyphosphate is basic, can increase pH of bullfrog and can also binds with polyvalent metal ions binding with structural protein of muscle, so that carboxyl groups get free from protein, the protein is enabled to be negatively charged, and electrostatic repulsion between the carboxyl groups is increased. Polyphosphate can provide higher ionic strength, can improve solubility of myofibrillar proteins and the like, is beneficial to transformation of muscle protein into a loose state and can also dissociate actomyosin, water retention ofmeat is improved, and tenderness of the meat is improved. Sodium bicarbonate can also provide a basic environment and improve meat bulkiness, so that the protein structure of the treated bullfrog getslooser, the water retention is improved substantially, the tenderness is improved, eating quality of the bullfrog is improved, and the market of the bullfrog is further expanded.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a composite water-retaining agent for improving the quality of bullfrogs and an application method thereof. Background technique [0002] The bullfrog is native to the eastern part of the United States and was later introduced into the interior of my country. It is a large edible frog. Our country mainly relies on breeding for its production. Because of its delicious, tender, nutritious, low-fat and high-protein meat, it is increasingly favored by consumers. At present, bullfrogs are mainly processed into frozen products for sale through slaughtering, freezing, freezing storage and other processing techniques. However, the current main problem of bullfrog products is that their water holding capacity decreases after thawing, resulting in a large amount of juice loss. Juice loss not only seriously affects the subsequent processing quality of the bullfrog, caus...

AI Technical Summary

Problems solved by technology

However, the main problem of bullfrog products at present is that their water holding capacity decreases after thawing, resulting in a large amount of juice loss

The loss of juice not only seriously affects the subsequent processing quality of bullfrogs, resulting in hard taste and poor tenderness, but also reduces the nutritional value of bullfrogs

[0003] The method currently used to improve the tenderness and water retention of bullfrogs is to use water-retaining agents applied to pork, beef, and fish to pre-freeze the bullfrogs. However, as an enterprise seeking large-scale development, it should have its own Targeted core basic formula, and because of the different content and types of connective tissue and myofibrillar protein of different meat qualities, the same water-retaining agent has different water-retaining effects on different meat qualities, and the optimum concentration is also different. The technology lacks pertinence, resulting in poor water retention capacity and hard taste of the final bullfrog

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