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Method for regulating adsorption capacity of sea-fish myofibrillar protein to flavor compound

A technology of myofibrillar protein and adsorption capacity, which is applied in fish protein components, protein food processing, animal protein processing, etc. It can solve the problems of low modification efficiency, damage to food quality, and limited improvement of food flavor, etc., to achieve Effect of changing adsorption and improving food properties and adhesion

Active Publication Date: 2019-08-09
ZHEJIANG WANLI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for regulating the adsorption capacity of sea fish myofibrillar protein to flavor compounds, so as to solve the problem of modification of protein by current single technology, the efficiency of modification is relatively low, and the general method has limited improvement effect and damages food quality. Issues with limited improvement in food flavor

Method used

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  • Method for regulating adsorption capacity of sea-fish myofibrillar protein to flavor compound
  • Method for regulating adsorption capacity of sea-fish myofibrillar protein to flavor compound

Examples

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Effect test

Embodiment 1

[0040] (1) Extraction of myofibrillar protein: peel the cultured large yellow croaker, remove the bone, and remove the viscera, take the fish meat on both sides, place the fish meat in a meat grinder, and grind it into minced meat. Add four times the volume of ice extract, homogenize with a homogenizer, refrigerate and centrifuge, discard the supernatant and save the precipitate, then add ice extract, repeat the above operation twice to obtain crude protein, and mix the obtained crude protein with 4 times the volume of ice The washing liquid was mixed, homogenized by a high homogenizer, refrigerated and centrifuged, and the supernatant was removed, and the homogenized centrifuged was repeated once. Add 4 times the volume of ice-washing solution to homogenate, filter with 2 layers of gauze, and centrifuge the filtrate. The resulting precipitate is myofibrillar protein, which is stored in a -40°C refrigerator for later use.

[0041] (2) Preparation of myofibrillar protein gel: Myo...

Embodiment 2

[0048] (1) Extraction of myofibrillar protein: peel the cultured large yellow croaker, remove the bone, and remove the viscera, take the fish meat on both sides, place the fish meat in a meat grinder, and grind it into minced meat. Add four times the volume of ice extract, homogenize with a homogenizer, refrigerate and centrifuge, discard the supernatant and save the precipitate, then add ice extract, repeat the above operation twice to obtain crude protein, and mix the obtained crude protein with 4 times the volume of ice The washing liquid was mixed, homogenized by a high homogenizer, refrigerated and centrifuged, and the supernatant was removed, and the homogenized centrifuged was repeated once. Add 4 times the volume of ice-washing solution to homogenate, filter with 2 layers of gauze, and centrifuge the filtrate. The resulting precipitate is myofibrillar protein, which is stored in a -40°C refrigerator for later use.

[0049] (2) Preparation of myofibrillar protein gel: t...

Embodiment 3

[0056] (1) Extraction of myofibrillar protein: peel the cultured large yellow croaker, remove the bone, and remove the viscera, take the fish meat on both sides, place the fish meat in a meat grinder, and grind it into minced meat. Add four times the volume of ice extract, homogenize with a homogenizer, refrigerate and centrifuge, discard the supernatant and save the precipitate, then add ice extract, repeat the above operation twice to obtain crude protein, and mix the obtained crude protein with 4 times the volume of ice The washing liquid was mixed, homogenized by a high homogenizer, refrigerated and centrifuged, and the supernatant was removed, and the homogenized centrifuged was repeated once. Add 4 times the volume of ice-washing solution to homogenate, filter with 2 layers of gauze, and centrifuge the filtrate. The final precipitate is myofibrillar protein, which is stored in a -40°C refrigerator for later use.

[0057] (2) Preparation of myofibrillar protein gel: take ...

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Abstract

The invention relates to a method for regulating the adsorption capacity of sea-fish myofibrillar protein to a flavor compound. The method mainly comprises the steps that the myofibrillar protein anda Tris-HCl buffer solution react under magnetic stirring to obtain a myofibrillar protein solution, sodium chloride and transglutaminase are added into the protein solution and fully stirred to be uniform, after a reaction is carried out for 1.5 hours at the temperature of 40 DEG C, cooking is conducted for 30 minutes in a water bath at the temperature of 75 DEG C, cooling and standing are conducted for 24 hours at the temperature of 4 DEG C, and then myofibrillar protein gel is obtained; through the cooperation of ultrahigh pressure treatment, the structure of the myofibrillar protein is further improved, and the adsorbing effect of the myofibrillar protein on the flavor compound is changed. By using the method, the adsorption capacity of the myofibrillar protein to the flavor compound can be effectively improved, the method plays an important role in improving the flavor of a surimi product, and the method is high in commercial value.

Description

technical field [0001] The invention relates to the field of biotechnology, and more specifically relates to a method of using sodium chloride to cooperate with transglutaminase to improve the adsorption capacity of myofibrillar protein to flavor compounds and further cooperate with ultra-high pressure treatment to change the effect of flavor compounds. Background technique [0002] Large yellow croaker has delicious meat, low fat content, high protein content and rich nutrition, so it is deeply loved by consumers. Myofibrillar protein is an important component of large yellow croaker meat, accounting for 55%-60% of fish meat protein. In the processing of fish meat products, it is mainly muscle protein that affects the taste and quality of fish meat, and myofibrillar protein is the main component of muscle protein. Therefore, changes in the structure of myofibrillar protein have an important impact on the quality of fish meat products. Flavor is a very important sensory pro...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04A23J3/34
CPCA23J1/04A23J3/04A23J3/341
Inventor 雷叶斯杨华吕春霞戚向阳
Owner ZHEJIANG WANLI UNIV
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