Frozen tender fish ball based on endogenous enzyme activity regulation and processing method thereof

Abstract

The invention discloses a frozen tender fish ball based on endogenous enzyme activity regulation and a processing method thereof, and belongs to the technical field of food processing. The method disclosed by the invention comprises the following steps: thawing frozen minced fillet, performing air chopping, performing salt chopping, performing mixed chopping, performing forming, performing gelling, performing curing, performing cooling, and performing quick freezing so as to obtain the frozen tender fish ball, wherein glucolactone is added in the step of mixing and chopping; the gelation is that the formed fish balls are gelated in a water bath at 65-70 DEG C for 3-8 minutes, so that the center temperature reaches 50-53 DEG C, and the pH value reaches 6.6-6.3; and carrying out water bath at 55-60 DEG C under the condition that the pH value is 5.8-6.2, and gelling for 15-20 minutes. According to the method disclosed by the invention, the problem that the soft, tender and smooth texture can be realized only with high water content is solved, and the prepared frozen tender fish balls have various sensory scores of 8.86 points or above, the water holding rate of 81.5% or above, the gel strength of 55-75 g.cm, the hardness of about 1000, the chewiness of 740-870, the elasticity of 0.46-0.57, good freezing resistance and good taste. The water binding capacity and the sense organ are basically not reduced after five times of freeze thawing.

Description

technical field [0001] The invention relates to a frozen tender fish ball based on endogenous enzyme activity regulation and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Fish balls, also known as fish balls, are one of the representative varieties of traditional surimi products. Tender fish balls are a kind of surimi products with high moisture content, soft and smooth texture, which are popular among consumers, such as traditional Xinghua fish balls, clear soup fish balls, Wuhan fish balls, etc. This type of fish ball mainly utilizes high water content to achieve a soft, tender and smooth texture. However, due to the high water content, the prepared slurry is thin and difficult to form mechanically. At the same time, it is prone to juice loss and protein freezing denaturation under freezing conditions. As a result, the structure is loose and the mouthfeel is rough. Therefore, this type of surimi products is...

AI Technical Summary

Problems solved by technology

Among them, cathepsin is the main endogenous deteriorating enzyme that causes the deterioration of surimi, and it is easy to cause the degradation of myofibrillar protein at a temperature of 53-70°C, thereby reducing the gel strength of surimi products

Since endogenous degraded enzymes cannot be completely removed by rinsing and have a great impact on surimi products, practical production applications and literature reports generally add protease inhibitors and high-temperature heating to quickly pass through the optimum enzyme activity temperature of endogenous degraded enzymes to achieve endogenous degraded enzymes. Inhibition of degrading enzymes, improving the hardness and elasticity of the product, but the tenderness of the product is also reduced

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