A method to improve the gel properties of grass carp myofibrillar protein
A technology for myofibrillar protein and grass carp, which is applied to the protein composition of fish, animal protein processing, protein food composition, etc., can solve the problems of poor taste and tenderness, and achieve enhanced tenderness, improved taste and texture, and improved The effect of water retention and elasticity
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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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