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Compound preparation for frozen minced freshwater fish and utilization method of compound preparation

A composite preparation, freshwater fish technology, applied in the direction of preservation of meat/fish by freezing/cooling, food science, etc., to achieve the effect of good antifreeze protection effect, good application prospect and high gel strength

Pending Publication Date: 2019-09-20
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the surimi products on the market are mainly made of seawater fish, while the surimi made of freshwater fish is still relatively small.

Method used

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  • Compound preparation for frozen minced freshwater fish and utilization method of compound preparation
  • Compound preparation for frozen minced freshwater fish and utilization method of compound preparation
  • Compound preparation for frozen minced freshwater fish and utilization method of compound preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A composite preparation for freezing freshwater surimi, comprising the following components in parts by mass: 10 g of Porphyra polysaccharide, 2 g of epigallocatechin gallate and 1000 ml of water. The above-mentioned components can be obtained commercially; the polysaccharide of Porphyra moshuitan can also be obtained by extracting Porphyra moshuitan as a raw material and using a conventional extraction process.

[0029] The present embodiment provides the using method of this compound preparation:

[0030] (1) Take 10g of Porphyra polysaccharide and place it in 1000mL of pure water, heat until completely dissolved and cool to room temperature for later use;

[0031] (2) Adding 2g of epigallocatechin gallate to the Porphyra laver polysaccharide solution cooled in step (1) to form a composite preparation;

[0032] (3) Add the compound preparation described in step (2) into 20 kg of tilapia surimi, stir and mix evenly, and then place it in frozen storage at -18°C.

Embodiment 2

[0034] A compound preparation for freezing freshwater surimi, comprising the following components in parts by mass: 6 g of Porphyra polysaccharide, 2 g of epigallocatechin gallate and 1000 mL of water.

[0035] The present embodiment provides the using method of this compound preparation:

[0036] (1) Take 6g of Porphyra polysaccharide and place it in 1000mL of pure water, heat it until completely dissolved, then cool it to room temperature for later use;

[0037] (2) Adding 2g of epigallocatechin gallate to the Porphyra laver polysaccharide solution cooled in step (1) to form a composite preparation;

[0038] (3) Add the compound preparation described in step (2) into 20 kg of tilapia surimi, stir and mix evenly, and then place it in frozen storage at -18°C.

Embodiment 3

[0040] A compound preparation for freezing freshwater surimi, comprising the following components in parts by mass: 10 g of Porphyra laver polysaccharide, 1 g of epigallocatechin gallate and 1000 ml of water.

[0041] The present embodiment provides the using method of this compound preparation:

[0042] (1) Take 10g of Porphyra polysaccharide and place it in 1000mL of pure water, heat until completely dissolved and cool to room temperature for later use;

[0043] (2) adding 1 g of epigallocatechin gallate to the cooled Porphyra polysaccharide solution in step (1) to form a compound preparation;

[0044] (3) Add the compound preparation described in step (2) into 20 kg of tilapia surimi, stir and mix evenly, and then place it in frozen storage at -18°C.

[0045] With embodiment 1, embodiment 2 and embodiment 3 the tilapia surimi after frozen storage 10 weeks is experimental group, with the freezing tilapia surimi that does not add compound preparation of the present invention...

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Abstract

The invention provides a compound preparation for protein oxidation inhibition of frozen minced freshwater fish. The compound preparation is prepared from, by mass, 6-10 parts of low-value porphyra haitanensis polysaccharides, 1-2 parts of epigallocatechin gallate and 1000 parts of water. The invention further provides a utilization method of the compound preparation. The method includes steps: adding the compound preparation into the minced freshwater fish, well stirring and mixing, and performing low-temperature freezing storage. The compound preparation for protein oxidation inhibition of the frozen minced freshwater fish has a great anti-freeze protecting effect, especially in protein carbonylation inhibition. The formula has advantages of low calorie and low additive amount in accordance with the current green and low-calorie consumption trend, and a promising application prospect is achieved.

Description

technical field [0001] The invention relates to a composite preparation for freezing freshwater surimi, and also relates to a method for using the composite preparation. Background technique [0002] The processing of surimi products is an important development direction of deep fish processing in my country. In recent years, consumers' consumption of surimi products such as fish balls, fish cakes and simulated crab meat has increased year by year, which has broad development prospects. At present, the surimi products on the market are mainly made from seawater fish, while the surimi made from freshwater fish is still relatively small. Tilapia is a dominant fish in our country. It is delicious, thick in meat, rich in unsaturated fatty acids and protein, and there is a certain development space for making surimi from it. [0003] As an important storage method for surimi, frozen storage can lead to protein denaturation, including protein oxidation and freezing denaturation. ...

Claims

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Application Information

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IPC IPC(8): A23B4/09
CPCA23B4/09A23V2002/00
Inventor 赵永强杨贤庆李来好袁悦岑剑伟陈胜军吴燕燕魏涯黄卉杨少玲
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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