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Preparation method of grass carp fish scale gelatin hydrolysate antifreeze agent

A technology of fish scale gelatin and hydrolyzate, which is applied in the direction of freezing/cooling to preserve meat/fish, etc., can solve the problem that fish scales cannot be fully utilized, and achieve the effects of increasing economic added value, prolonging storage time, and avoiding pollution

Pending Publication Date: 2020-06-30
JIANGXI NORMAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0005] The present invention aims at the technical defects of the prior art, and provides a preparation method of grass carp fish scale gelatin hydrolyzate antifreeze agent, so as to solve the technical problem that fish scales cannot be fully utilized in the prior art

Method used

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  • Preparation method of grass carp fish scale gelatin hydrolysate antifreeze agent

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Experimental program
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Embodiment 1

[0026] A preparation method of grass carp fish scale gelatin hydrolyzate antifreeze agent, comprising the following steps:

[0027] (1) Pretreatment: Soak the dried fish scales in a small amount of deionized water, mash them with a wet method to remove the silvery substance on the surface of the fish scales, wash and drain to obtain material A;

[0028] (2) Decalcification: add food-grade citric acid solution with a mass fraction of 4% to material A, stir for 2 hours to decalcify, then rinse with water until the pH reaches 7.0, and drain to obtain material B;

[0029] (3) Gelatin extraction: add deionized water to material B, use 0.5% hydrochloric acid to adjust the pH to 5, extract at 50°C for 4 hours, filter with gauze and freeze-dry to obtain sample C;

[0030] (4) Enzymolysis: add 1% flavored protease aqueous solution to sample C, adjust the pH to 6 with sodium hydroxide, stir and heat in a water bath at 50°C for 4 hours, and boil for 10 minutes to inactivate the enzyme; ...

Embodiment 2

[0042] The fresh grass carp is killed by the same treatment method and transported back to the laboratory within 30 minutes. After washing, take the white meat part, grind it with a meat grinder, rinse it twice, wring out the water with gauze, and apply 8% (w / w) The antifreeze agents prepared in Example 1 and Comparative Example 1 were respectively added to the fish meat, stirred evenly with a disposable spoon, subpacked at 2 g per bag, and then subjected to low-temperature freeze-thaw treatment (stored at -20°C for 20 hours, stored at 4°C for 4 hours), added to commercial The samples of antifreeze (4% sucrose, 4% sorbitol) and the samples without antifreeze were used as comparison. The samples that were frozen and thawed 0, 3, and 5 times were taken respectively, and the content of salt-soluble protein was determined, and the results were as follows: figure 1 shown.

[0043] figure 1 It reflects the change of salt-soluble protein content of grass carp meat in the process of...

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Abstract

The invention provides a preparation method of a grass carp fish scale gelatin hydrolysate antifreeze agent. According to the technical scheme, fish scales are subjected to decalcification after beingmashed by a wet method, gelatin is extracted from a decalcification product, enzymolysis is performed by flavourzyme, then the fish scales are filtered by a small molecular filter membrane, and finally, freeze drying is performed to obtain a finished product. The prepared grass carp fish scale gelatin hydrolysate antifreeze agent can effectively inhibit deterioration of quality of aquatic products in the repeated freeze-thaw process, delay freeze denaturation of the aquatic products and prolong the storage time. Meanwhile, waste utilization of the grass carp fish scales is realized, pollutionof fish scale waste to the environment is avoided, the economic added value of aquatic product processing is increased, and the antifreeze agent has outstanding technical advantages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing an antifreeze agent of grass carp scale gelatin hydrolyzate. Background technique [0002] In 2018, my country's freshwater aquaculture output was nearly 30 million tons, but freshwater processed products were only more than 4 million tons, and the freshwater processing industry is still in its infancy. Freshwater fish meat is rich in protein, polyunsaturated fatty acids and other substances, and the protease activity in the fish body is strong. In addition, the current freshwater fish market is mainly based on the transportation of live fish, so it is prone to spoilage during storage and processing. In recent years, many safety problems have often been caused by the unqualified quality of aquatic products. For example, prolonged freezing and multiple freezing and thawing of aquatic products lead to unqualified processing raw materials and have adv...

Claims

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Application Information

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IPC IPC(8): A23B4/09
CPCA23B4/09
Inventor 涂宗财祝邹王辉胡月明刘俊张露
Owner JIANGXI NORMAL UNIVERSITY
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