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Processing technology of meat tissue-like concentrated fish protein

A processing technology, fish protein technology, applied in the direction of animal protein processing, fish protein composition, and texturization treatment, etc., can solve the problems of poor taste of concentrated fish protein, limited application range, high toxicity of acetone, etc. The effect of added value and deep processing level, broad application prospects, convenient transportation and preservation

Pending Publication Date: 2022-04-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main production methods of concentrated fish protein include drying method, high pressure method, enzymatic hydrolysis method and organic solvent extraction method, among which the organic solvent extraction method has the best effect, but the existing technology is to add organic reagents to the fish meat and then heat it, which will cause The fish meat is completely denatured, loses its hydrophilicity, and turns into coarse particles like white sugar, lacks palatability, and has limited application range
[0004] The concentrated fish protein produced by the organic solvent extraction method not only has a poor taste, but in the production process, the organic solvent is often acetone, but acetone is relatively toxic, which will cause food safety problems

Method used

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  • Processing technology of meat tissue-like concentrated fish protein
  • Processing technology of meat tissue-like concentrated fish protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] (1) Thaw 500g of frozen fish, remove the fish head and viscera, and separate the bone spurs to obtain minced fish;

[0048] (2) Rinse the minced fish meat with 0.4% sodium bicarbonate solution for 5 minutes, remove the fat in the fish meat, and then centrifuge to remove the remaining water, at a centrifugal rate of 1000 rpm / min, for a centrifugation time of 5 minutes, and at a centrifugation temperature of 4° C.;

[0049] (3) Mix the minced fish with baking soda and step (2), and adjust the pH to 8.5;

[0050] (4) Add 2% salt compared to the quality of step (1) minced fish in the minced fish in step (3), and knead until it becomes paste fish;

[0051] (5) Mix the paste fish in step (4) with cold ethanol at 4°C (the ratio of the volume of cold ethanol to the mass of paste fish is 5:1), stir for 15 minutes, after the fish protein is coagulated, remove the ethanol by centrifugation, and recover Ethanol in the upper layer, the conditions are centrifugation rate 1000rpm / min...

Embodiment 2

[0058] (1) Thaw 500g of frozen fish, remove the fish head and viscera, and separate the bone spurs to obtain minced fish;

[0059] (2) Rinse the minced fish meat with 0.4% sodium bicarbonate solution for 5 minutes, remove the fat in the fish meat, and then centrifuge to remove the remaining water, at a centrifugal rate of 1000 rpm / min, for a centrifugation time of 5 minutes, and at a centrifugation temperature of 4° C.;

[0060] (3) Mix the minced fish with baking soda and step (2), and adjust the pH to 8.5;

[0061] (4) Add 2% salt compared to the quality of step (1) minced fish in the minced fish in step (3), and knead until it becomes paste fish;

[0062](5) Mix the pasty fish in step (4) with cold ethanol at 4°C that is 5 times the volume of the pasty fish in step (4), and stir for 15 minutes. After the fish protein is coagulated, remove the ethanol by centrifugation, and recover the upper layer of ethanol , the condition is that the centrifugation rate is 1000rpm / min, th...

Embodiment 3

[0071] With reference to embodiment 1, the consumption of control step (5) salt is 0.5%, 1%, 2%, 3%, 5%, all the other conditions are constant, and the concentrated fish protein property that makes is as shown in table 2.

[0072] Table 1 Comparison table of properties of concentrated fish protein prepared with different amounts of salt

[0073] Salt amount Hardness (g) Elasticity (mm) Cohesion Resilience Chewiness (J) Rehydration ratio 0.5％ 2549.483 0.578 0.552 0.276 813.428 2.7 1％ 2870.115 0.715 0.584 0.314 1198.445 3.5 2％ 3150.487 0.793 0.627 0.332 1566.457 3.7 3％ 3324.871 0.684 0.604 0.325 1373.624 3.4 5％ 3569.481 0.524 0.496 0.308 927.722 2.9

[0074] The experimental results show that the amount of salt has a great influence on the texture and rehydration ratio of the product. When the salt content is 2%, the texture and taste of the product are the best, and the rehydration ratio is also the best...

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Abstract

The invention discloses a processing technology of meat tissue-like concentrated fish protein, and belongs to the technical field of food processing. The method comprises the following steps: selecting low-value fish or processing by-product residual minced fish meat as a raw material, after meat separation, rinsing with a sodium bicarbonate solution, removing residual water, removing most of grease and water-soluble protein, adjusting the pH value of the fish meat to 8.5, adding table salt, stirring to dissolve out myosin, adding 5-6 times by volume of edible ethanol to agglutinate the myosin on muscle fibers, and uniformly stirring. And forming an amorphous solid state. The meat tissue-like concentrated fish protein obtained after drying can be eaten directly after being seasoned and pickled, and can also be used as a meat substitute of meat processing food. The concentrated fish protein produced by the invention is rich in elasticity, hardness, cohesiveness, resilience and good in chewiness, has the mouth feel of livestock meat after being rehydrated, overcomes the defect of poor palatability of the concentrated fish protein, realizes comprehensive utilization of fish resources, and improves the economic values of low-value fish and broken fish meat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of meat-like concentrated fish protein. Background technique [0002] Concentrated fish protein is a kind of high-protein, low-fat fish protein concentrate after fresh fish is processed by chemical, biological and physical methods. It is known as a cheap and high-quality animal protein and is widely used as a nutritional product abroad , Health food additives. my country is a major fishery production country in the world, and a large amount of by-catch is directly used as feed and fertilizer. In order to make full use of fish resources, low-value fish, small miscellaneous fish or minced fish can be made into concentrated fish protein, not only the nutritional content It is abundant, highly hygienic, and has the characteristics of long storage time and convenient transportation and storage, which improves its additional economic value. ...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04A23J3/22
Inventor 刘元法袁立阳郑召君
Owner JIANGNAN UNIV
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