Method for improving gel properties of fish myofibrillar protein

A myofibrillar protein and gel technology, which is applied in fish protein components, animal protein processing, protein food ingredients, etc. The glue performance is weak, and the texture and shape cannot be satisfied, so as to achieve good application prospects, easy industrial production and application, and reduce energy consumption and reagent consumption.
CN110214851AInactive Publication Date: 2019-09-10DALIAN POLYTECHNIC UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
DALIAN POLYTECHNIC UNIVERSITY
Publication Date
2019-09-10
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method for improving gel properties of fish myofibrillar protein. A gallnut solution and a fish myofibrillar protein solution are mixed, and gel-strength enhanced fish myofibrillar protein is obtained by ultrasonic treatment and curing; and wherein, the addition amount of gallic acid is 0. 005-0.3% of the total amount of the fish myofibrillar protein. The method adopts anultrasonic technology and combines low concentration gallic acid to act on the fish myofibrillar protein, structural characteristics and physical and chemical properties of the fish myofibrillar protein are significantly changed, gelation of the fish myofibrillar protein is promoted, and the gel strength of myofibrillar protein is improved. A process adopted by the method is simple, energy consumption and the dosage of a reagent are reduced, the gel performance of a fish myofibrillar protein product can be effectively improved, and the flavor and nutrients of the product are maintained, and the method has a good application prospect.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for improving the gel strength of fish myofibrillar protein. Background technique

[0002] Fish myofibrillar protein is the main component of fish meat. This protein has gel properties and can be used to develop various fish sausages, fish balls, fish sponge cakes, fish puddings, fish soups and other foods. It is rich in nutrition and delicious in flavor. It is loved by consumers and has a good market prospect. However, the gel performance of many fish myofibrillar proteins is weak, which cannot meet the requirements of texture and morphology during processing. In order to improve the gel properties of fish myofibrillar protein (MFP), non-fish protein components such as starch, colloid, soybean protein, and whey protein are added, resulting in a decrease in the protein content of the product, a decrease in nutritional value, and a weakened flavor. A certain ris...

Claims

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