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Method for producing high-activity minced fillet and product anti-freezing agent by enzymolysis of silver carp flesh

A high-activity, antifreeze technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems affecting the taste and health nutritional value, sweetness and high calorie of surimi and its products, so as to maintain the flavor of surimi , low production cost, and high low-temperature protection activity

Inactive Publication Date: 2019-06-28
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention is aimed at the existing industrial surimi antifreeze agent which is a mixture of 4% sucrose and 4% sorbitol, which has high sweetness and calories, which affects the taste and health and nutritional value of surimi and its products, and proposes A method for enzymatically hydrolyzing silver carp meat to produce highly active surimi and product antifreeze

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Wash the silver carp with ice water and mince the meat and mince it. Keep the system temperature below 10°C. Centrifuge the minced fish meat at 3000 g for 15 min at 4°C. Disperse the dehydrated minced fish in the aqueous solution In the process, a compound protease is used to catalyze enzymolysis in a biological enzyme reactor. The enzymolysis conditions are a material-to-liquid ratio of 1:5, a constant pH value of 6.5, a constant enzymolysis temperature of 50°C, and an enzyme amount of 3% of the dry weight of fish meat ( Based on the enzyme activity of 1.5 AU / g), 1 mol / L sodium hydroxide solution was used to keep the pH value of the enzymolysis system constant, and the enzymolysis time was 30 minutes. After the central temperature reached 80°C, the temperature was maintained for 15 minutes, and then the system was cooled to room temperature with running water. After the enzyme was inactivated, the system was centrifuged at 4000 g for 15 minutes at room temperature, and ...

Embodiment 2

[0036] Wash the silver carp with ice water and mince the meat and mince it. Keep the system temperature below 10°C. Centrifuge the minced fish meat at 3000 g for 15 min at 4°C. Disperse the dehydrated minced fish in the aqueous solution In the method, compound protease is used to catalyze enzymolysis in a biological enzyme reactor. The conditions of enzymolysis are solid-liquid ratio 1:5, pH value constant at 6.5, enzymolysis temperature constant at 50°C, and the amount of enzyme added is 3% of the dry weight of fish meat ( Based on the enzyme activity of 1.5 AU / g), 1 mol / L sodium hydroxide solution was used to keep the pH value of the enzymolysis system constant, and the enzymolysis time was 30 minutes. After the central temperature reaches 80°C, keep the constant temperature for 15 minutes, then cool the system to room temperature with running water, centrifuge the enzyme-inactivated system at 4,000 g for 15 minutes at room temperature, collect the supernatant, and use a dial...

Embodiment 3

[0038] Wash the silver carp with ice water and mince the meat and mince it. Keep the system temperature below 10°C. Centrifuge the minced fish meat at 3000 g for 15 min at 4°C. Disperse the dehydrated minced fish in the aqueous solution In the method, compound protease is used to catalyze enzymolysis in a biological enzyme reactor. The conditions of enzymolysis are solid-liquid ratio 1:5, pH value constant at 6.5, enzymolysis temperature constant at 50°C, and the amount of enzyme added is 3% of the dry weight of fish meat ( Based on the enzyme activity of 1.5 AU / g), 1 mol / L sodium hydroxide solution was used to keep the pH value of the enzymolysis system constant, and the enzymolysis time was 30 minutes. After the central temperature reaches 80°C, keep the constant temperature for 15 minutes, then cool the system to room temperature with running water, centrifuge the enzyme-inactivated system at 4,000 g for 15 minutes at room temperature, collect the supernatant, and use a dial...

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PUM

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Abstract

The invention discloses a method for producing a high-activity minced fillet and product anti-freezing agent by enzymolysis of silver carp flesh. The method comprises the following steps: washing silver carp with ice water, collecting flesh, dehydrating, mincing, controlling enzymolysis with neutral compound protease, heating for enzyme deactivation, centrifuging for taking supernatant, executingconcentration, executing separation and purification with an ultrafiltration membrane and executing drying. According to the method, low-value silver carp flesh is selected as a raw material, so thatthe method plays the important role in utilization of silver carp resources and improvement of additional value of silver carps, and has obvious economic benefits and environmental benefits. The anti-freezing agent has high low-temperature protection activity when applied to frozen minced fillet, has no sweet taste, and can maintain the flavor of the minced fillet; compared with the tedious multi-step separation and purification for obtaining antifreeze peptides in the existing prior patents or literatures, the purification preparation process achieves separation only by the ultrafiltration membrane, the operation is simple, the raw material is easy to obtain, the antifreeze agent yield is high, the production cost is low, the method is suitable for use in minced fillet and products, and the large-scale industrial production is easy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for enzymatically hydrolyzing silver carp meat to produce highly active minced fish and antifreeze agents for products. technical background [0002] Chub ( Hypophthalmichthys molitrix ), also known as silver carp, silver carp, and water carp, belongs to Cyprinidae of Cyprinidae. It has strong adaptability, fast growth, few diseases, and low cost, and is favored by fish farmers. In 2016, the production of silver carp in my country reached 4.5066 million tons, second only to grass carp, accounting for about 16.01% of the total production of freshwater fish in the country, and showing an increasing trend year by year. Silver carp meat is white and tender, easy to digest, rich in protein and amino acids, especially the content of the eight essential amino acids required by the human body is close to or even exceeds the standards set by the World Health Organization It has a...

Claims

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Application Information

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IPC IPC(8): A23B4/08
Inventor 刘永乐李向红王发祥俞健王建辉
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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