Method for improving grass carp myofibrillar protein gel property

A technology for myofibrillar protein and grass carp, which is applied in the protein composition of fish, animal protein processing, protein food composition, etc., can solve problems such as poor taste and tenderness

Active Publication Date: 2019-10-22
YANGTZE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of grass carp surimi myofibrillar protein gel that can improve water retention, elasticity and gel strength, and solve the poor taste and tenderness of grass carp surimi gel products caused by the existing heat induction process Problematic method to improve gel properties of grass carp myofibrillar protein

Method used

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  • Method for improving grass carp myofibrillar protein gel property
  • Method for improving grass carp myofibrillar protein gel property
  • Method for improving grass carp myofibrillar protein gel property

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] After cleaning the commercial grass carp that meets the specification requirements, remove the fish head and internal organs, then remove the fish skin and fish bones, then cut the fish meat into pieces and chop into surimi; measure the surimi with a quality of 100g;

[0067] Prepare 2 L of 51.5 mM isolated phosphate buffer solution relative to the mass of minced meat; 2 L of isolated phosphate buffer solution has a pH of 6.9-7.2; contains 0.09-0.11 M NaCl, 1.9-2.2 mM MgCl 2 And 0.8 ~ 1.1mM EDTA standby;

[0068] Prepare 2 L of 0.09M NaCl solution; the pH of the NaCl solution is 6.9-7.1; set aside;

[0069] Prepare 1 L of 21.5mM suspended phosphate buffer; the pH of 1 L of suspended phosphate buffer is 5.9-6.1, containing 0.4-0.7 M NaCl, for later use; adjust with HCl when the pH is too high, and use NaOH when the pH is too low Make adjustments.

[0070] Add 3 to 5 times the mass volume of 51.5mM phosphate buffer saline to the surimi, homogenize, centrifuge and discar...

Embodiment 2

[0077] After cleaning the commercial grass carp that meets the specification requirements, remove the fish head and internal organs, then remove the fish skin and fish bones, then cut the fish meat into pieces and chop into surimi; measure the surimi with a quality of 100g;

[0078] Prepare 2 L of 49.5 mM isolated phosphate buffer solution relative to the mass of minced meat; the pH of 2 L of isolated phosphate buffer solution is 6.9-7.2; it contains 0.09-0.11 M NaCl, 1.9-2.2 mM MgCl 2 And 0.8 ~ 1.1mM EDTA standby;

[0079]Prepare 2 L of 0.10M NaCl solution; the pH of the NaCl solution is 6.9-7.1; set aside;

[0080] Prepare 1 L of 18.5mM suspended phosphate buffer; 1 L of suspended phosphate buffer has a pH of 5.9-6.1 and contains 0.4-0.7 M NaCl, for later use;

[0081] Add 3 to 5 times the mass volume of 49.5mM isolated phosphate buffer to the surimi, homogenize, centrifuge and discard the supernatant; repeat 3 times to obtain a precipitate;

[0082] Add 3 to 5 times the v...

Embodiment 3

[0088] After cleaning the commercial grass carp that meets the specification requirements, remove the fish head and internal organs, then remove the fish skin and fish bones, then cut the fish meat into pieces and chop into surimi; measure the surimi with a quality of 100g;

[0089] Prepare 2 L of 50.5 mM isolated phosphate buffer solution relative to the mass of minced meat; 2 L of isolated phosphate buffer solution has a pH of 6.9-7.2; contains 0.09-0.11 M NaCl, 1.9-2.2 mM MgCl 2 And 0.8 ~ 1.1mM EDTA standby;

[0090] Prepare 2 L of 0.11M NaCl solution; the pH of the NaCl solution is 6.9-7.1; set aside;

[0091] Prepare 1 L of 20.5mM suspended phosphate buffer; 1 L of suspended phosphate buffer has a pH of 5.9 to 6.1 and contains 0.4 to 0.7 M NaCl, for later use;

[0092] Add 3 to 5 times the mass volume of 51.5mM isolated phosphate buffer to the surimi, homogenize, centrifuge and discard the supernatant; repeat 3 times to obtain a precipitate;

[0093] Add 3 to 5 times th...

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Abstract

The invention relates to a method for improving the grass carp myofibrillar protein gel property, and belongs to the technical field of food processing technologies. The method comprises the steps that grass carp myofibrillar protein is heated in a low-temperature water bath at 38-42 DEG C for 45-52 minutes, the protein is turned into gel from sol; then the grass carp myofibrillar protein is heated in a high-temperature water bath at 84-86 DEG C for 38-42 minutes under the magnetic field mediation of 8.9-9.9 mT; finally, the grass carp myofibrillar protein is immersed in ice water for 14-16 minutes, and the grass carp myofibrillar protein characteristics are improved. Accordingly, compared with traditional two-stage water bath heating; the water-retaining property and elasticity of grass carp myofibrillar protein gel can be significantly improved, it is guaranteed that the gel strength does not change significantly, the tenderness of the gel is enhanced on the basis that it is guaranteed that the gel strength is not affected, and mouthfeel and texture of a grass carp minced fish gel productare improved.

Description

technical field [0001] The invention relates to a method for improving the gel properties of grass carp myofibrillar protein, which belongs to the technical field of food processing technology. Background technique [0002] Among freshwater fishes, grass carp has many advantages and commercial value such as high yield, fast growth and low price. A large number of grass carp can be supplied for processing various surimi products to meet the needs of consumers. The formation of surimi gel products depends largely on the heat treatment conditions. Different heat treatment methods have a great influence on the gel properties of myofibrillar protein. At present, two-stage water bath heating is often used to prepare gels. [0003] In recent years, the study of protein structure and function by low-frequency magnetic fields has gained more attention. Based on the research on the potential and circular dichroism of bovine serum albumin solution, Silva et al. found that after the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/04A23J3/22
CPCA23J1/04A23J3/04A23J3/22
Inventor 孙卫青王丽梅冯小龙马静夏民权
Owner YANGTZE UNIVERSITY
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