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
CN110353085AActive Publication Date: 2019-10-22YANGTZE UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
YANGTZE UNIVERSITY
Publication Date
2019-10-22

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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.
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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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