Method for improving quality deterioration of fish gelatin induced by high-temperature processing conditions

Abstract

The invention relates to the technical field of food processing, and discloses a method for improving quality deterioration of fish gelatin gel induced by high-temperature processing conditions, which comprises the following steps: dispersing curdlan in a fish gelatin solution before the fish gelatin solution is processed at a high temperature (90-100 DEG C), and then processing at the high temperature (90-100 DEG C) for 1 hour, and standing and incubating at 4 DEG C for 12 hours to form gel. The low-calorie protein composite gel with higher hardness, water-holding capacity and thermal stability is prepared by carrying out polysaccharide composite treatment on the fish gelatin subjected to high-temperature processing treatment. The hardness, the water-holding capacity and the thermal stability of the fish gelatin gel prepared by the method are improved, and the quality loss of the fish gelatin gel after high-temperature processing is made up. In addition, the curdlan belongs to non-digestible and non-absorbable dietary fibers, so that the method meets the requirements of healthy foods and is beneficial to novel industrial production of traditional aquatic products.

Description

Technical Field

[0001] The invention relates to the technical field of food engineering, and in particular to a method for improving the quality deterioration of fish gelatin induced by high-temperature processing conditions. Background Art

[0002] The traditional processing of fish gelatin meat products mostly uses high temperature processing technology (> 90℃), in which fish gelatin will degrade under high temperature conditions, causing the quality of fish gelatin gel foods (such as fish soup jelly, fish skin jelly, fish scale jelly, etc.) to decline, such as texture properties, rheological properties, thermal stability, etc. Currently, there are few technologies on the market that solve the problem of how to improve the quality stability of fish gelatin gel under high temperature processing conditions.

[0003] In view of this, the present invention is proposed. Summary of the invention

[0004] The object of the present invention is to provide a method for improving the quality deterioration of fish gelatin induced by high temperature processing conditions.

[0005] The technical solution adopted by the present invention is: A method for improving the quality deterioration of fish gelatin induced by high temperature processing conditions, the method comprising: adding curdlan to a fish gelatin solution at room temperature to disperse it evenly, heating it at 90-100°C for 1 hour, and then incubating it at low temperature.

[0006] Preferably, the concentration of the fish gelatin solution is 3-5wt%.

[0007] More preferably, the concentration of the fish gelatin solution is 3wt%.

[0008] Preferably, the mixture is heated at 100° C. for 1 hour and then placed in a 4-6° C. environment for incubation for more than 12 hours.

[0009] Preferably, curdlan powder is added to the fish gelatin solution at room temperature, and the solution is homogenized at a high speed of 8000-12000 rpm / min for more than 3 minutes to uniformly disperse the curdlan to form a fish gelatin-curdlan blend solution.

[0010] Preferably, the amount of curdlan added is 0.5-1.5wt% of the mass of the fish gelatin solution.

[0011] Preferably, the incubation is carried out at 0-6°C for more than 12 hours.

[0012] The present invention also provides a fish gelatin-curdlan composite gel obtained by any of the above methods.

[0013] Compared with the prior art, the present invention has the following beneficial effects: The present invention adds curdlan to fish gelatin, and after high-temperature processing (90-100°C), a proteoglycan composite gel with better performance is prepared, which makes up for the quality loss of fish gelatin caused by protein degradation under high-temperature processing conditions. Curdlan contains a large number of hydroxyl groups, and through intermolecular interactions such as hydrogen bonds, it significantly improves the hardness, water holding capacity, viscoelasticity, gelation temperature, melting temperature and phase transition temperature of fish gelatin gel affected by high-temperature processing (90-100°C). In addition, curdlan is a dietary fiber that cannot be digested and absorbed, and this method meets the needs of healthy food.

[0014] The present invention provides an efficient and simple solution for improving the quality deterioration of fish gelatin induced by high-temperature processing conditions, which helps to expand the high-value application scenarios of aquatic products. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a characterization diagram of the effect of the method of the present invention on improving the quality deterioration of fish gelatin gel induced by high-temperature processing conditions, wherein A shows the state of fish gelatin gel under different treatment methods after being placed at room temperature for 2 hours, B is a scanning electron microscope photo of fish gelatin gel under different treatment methods, "CD" represents curdlan, and "T" represents high-temperature processing. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments.It should be understood that these descriptions are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.Unspecified conditions in the embodiments are carried out according to the conditions of normal conditions or manufacturer recommendations.Reagents used or instruments that do not specify manufacturers are conventional products that can be purchased and obtained commercially.

[0017] An embodiment of the present invention provides a method for improving the quality deterioration of fish gelatin gel induced by high temperature processing conditions, the method comprising: adding curdlan to a fish gelatin solution at room temperature and dispersing it evenly, heating at 90-100° C. for 1 hour, and then incubating at low temperature.

[0018] It should be noted that the applicant found during the experiment that the stability improvement effect can only be achieved when the amount of curdlan added is 0.5~1.5wt% of the mass of fish gelatin. The principle is that within this dosage range, curdlan is treated at high temperature, which can change the amino acid microenvironment of fish gelatin molecules, increase the hydrophobicity of protein surface, and promote the formation of protein aggregates. In addition, the secondary structure of fish gelatin protein can also be changed to increase the proportion of its α-helical structure. Curdlan polysaccharide molecules form a dense and uniform gel three-dimensional network structure by forming a large number of hydrogen bonds with fish gelatin protein molecules, which makes up for the triple helix stability lost by fish gelatin after high temperature treatment and improves the quality of fish gelatin gel. When the concentration of curdlan exceeds 1.5%, curdlan will form a large range of polysaccharide aggregates under high temperature conditions, hindering the interaction with fish gelatin protein, and the performance of the composite gel begins to decline.

[0019] There is no need to limit the concentration of the fish gelatin solution, which is the common concentration of fish gelatin hydrogel, and the concentration of the fish gelatin solution does not affect the final effect. For example, its concentration can be 3-5wt%.

[0020] Low temperature incubation is the gelling property of fish gelatin itself, and generally incubation is performed at 0-6°C for more than 12 hours to form a gel. Specific incubation parameters can be adaptively selected by those skilled in the art according to the amount of fish gelatin itself, etc.

[0021] In some preferred embodiments, after adding curdlan to the fish gelatin solution, high-speed homogenization can be performed to disperse the curdlan more evenly to obtain a fish gelatin-curdlan blend solution. For specific parameters of high-speed homogenization, those skilled in the art can select appropriate parameters according to the mixing object; for example, high-speed homogenization can be performed at 8000-12000 rpm / min for more than 3 minutes.

[0022] In order to make the technical solution of the present invention clearer, the method and effect of improving the quality deterioration of fish gelatin gel induced by high temperature processing conditions are explained below through multiple comparative examples and embodiments.

[0023] The determination methods used in the examples and comparative examples of the present invention are as follows: (1) Testing of hydrogel texture properties: The texture profile analysis (TPA) properties of the gel samples were measured at room temperature (25°C) using a TA-XT texture analyzer and a P / 10 planar cylindrical probe. The test parameters were: pre-test speed 2.0 mm / s, test speed 2.0 mm / s, post-test speed 2.0 mm / s, test distance 5.0 mm, trigger force 5.0 g, recovery height 5.0 mm, compression height 30%, and an interval of 5 s between two compressions.

[0024] (2) Test of water holding capacity of hydrogel: After removing excess water from the surface of the gel sample (about 2.5 g) with filter paper, place it in a 50 mL centrifuge tube and then centrifuge it at 6000 rpm at 4°C for 10 min. The water holding capacity of the gel is calculated using the following formula: Water holding capacity (%) = (mass of gel before centrifugation / weight of gel after centrifugation) × 100 (3) Hydrogel thermal stability results: The gel was subjected to a temperature scanning test using a rotational rheometer. The sample solution before gel incubation was added to the sample stage cylinder preheated at 50°C to submerge the rotor. A temperature scan program was then performed from 50°C to 4°C at a rate of 2°C / min, followed by a temperature scan program from 4°C to 50°C, during which the strain was set to 1% and the frequency was 10 rad / s.

[0025] Example 1 A method for improving the quality deterioration of fish gelatin gel induced by high temperature processing conditions, comprising the following steps: (1) dissolving fish gelatin particles in water to prepare a fish gelatin solution with a concentration of 3wt%; (2) adding 0.5wt% curdlan powder to the fish gelatin solution at room temperature, and homogenizing at high speed to evenly disperse the curdlan to form a fish gelatin-curdlan blend solution; (3) heating the fish gelatin-curdlan blend solution in a 90°C boiling water bath for 1 hour, and keeping the solution stirred continuously during the heating period to evenly heat the polysaccharide and protein; (4) stirring and cooling, and quickly placing it in a 4°C environment for incubation for 12 hours to obtain a fish gelatin composite gel.

[0026] The fish gelatin composite gel of this example was placed in a room temperature environment for 2 hours, and its morphology was observed by tilting, and it was found that it could still maintain a solid state. Figure 1 The other properties of the "0.5%CD T" group in A are shown in Table 1-2.

[0027] Example 2 A method for improving the quality deterioration of fish gelatin gel induced by high temperature processing conditions, comprising the following steps: (1) dissolving fish gelatin particles in water to prepare a fish gelatin solution with a concentration of 3wt%; (2) adding 1.0wt% of curdlan powder to the fish gelatin solution at room temperature, and homogenizing at high speed to evenly disperse the curdlan to form a fish gelatin-curdlan blend solution; (3) heating the fish gelatin-curdlan blend solution in a 100°C boiling water bath for 1 hour, and keeping the solution stirred continuously during the heating period to evenly heat the polysaccharide and protein; (4) stirring and cooling, and quickly placing it in a 4°C environment for incubation for 12 hours to obtain a fish gelatin composite gel.

[0028] The fish gelatin composite gel of this example was placed in a room temperature environment for 2 hours, and its morphology was observed by tilting, and it was found that it could still maintain a solid state. Figure 1 The other properties of the "1.0%CD T" group in A are shown in Table 1-2.

[0029] Example 3 A method for improving the quality deterioration of fish gelatin gel induced by high temperature processing conditions, comprising the following steps: (1) dissolving fish gelatin particles in water to prepare a fish gelatin solution with a concentration of 3wt%; (2) adding 1.5wt% of curdlan powder to the fish gelatin solution at room temperature, and homogenizing at high speed to evenly disperse the curdlan to form a fish gelatin-curdlan blend solution; (3) heating the fish gelatin-curdlan blend solution in a 100°C boiling water bath for 1 hour, and keeping the solution stirred continuously during the heating period to evenly heat the polysaccharide and protein; (4) stirring and cooling, and quickly placing it in a 4°C environment for incubation for 12 hours to obtain a fish gelatin composite gel.

[0030] The fish gelatin composite gel of this embodiment was measured to have a hardness of 90.68 g, a water holding capacity of 79.83%, a gelling temperature of 9.64°C, a melting temperature of 29.86°C, and a phase transition temperature of 95.0°C, as shown in Table 1-2. The scanning electron microscope photograph is shown in Figure 1 “1.5%CD T” group in B.

[0031] Comparative Example 1 Compared with Example 1, the difference is that the addition of curdlan in step (2) is eliminated and the water bath temperature in step (3) is changed to 65° C. The remaining steps and parameters are the same as those in Example 1.

[0032] The fish gelatin gel of this comparative example was placed in a room temperature environment for 2 hours, and its morphology was observed by tilting, and it was found that it could still maintain a solid state. Figure 1 The other properties of the "0.0%CD" group in A are shown in Table 1-2, and the scanning electron microscope photos are shown in Figure 1 The “0.0%CD” group in B.

[0033] Comparative Example 2 Compared with Example 1, the only difference is that the addition of curdlan polysaccharide is eliminated, and the remaining steps and parameters are the same as those in Example 1.

[0034] The fish gelatin gel of this comparative example was placed in a room temperature environment for 2 hours, and its morphology was observed by tilting, and it was found that it was completely melted and could not remain in a solid state. Figure 1 The other properties of the "0.0%CD T" group in A are shown in Table 1-2, and the scanning electron microscope photos are shown in Figure 1 “0.0%CD T” group in B.

[0035] Comparative Example 3 Compared with Example 3, the only difference is that the water bath temperature in step (3) is changed to 65° C., and the remaining steps and parameters are the same as those in Example 3.

[0036] It was determined that the fish gelatin composite gel in this comparative example had a hardness of 80.77 g, a water holding capacity of 78.89%, a gelation temperature of 10.97°C, a melting temperature of 31.87°C, and a phase transition temperature of 95.4°C, as shown in Table 1-2.

[0037] Comparative Example 4 Compared with Example 3, the only difference is that the amount of curdlan added is changed to 2.0%, and the other steps and parameters are the same as those in Example 3.

[0038] The results show that the water holding capacity of the fish gelatin composite gel in this comparative example is 75.22% and the phase transition temperature is 94.4°C. Figure 1 In the "2.0% CD T" group in B), it was found that the pore size in the three-dimensional network structure of the gel became larger and the density decreased, as shown in Table 1-2.

[0039] Comparative Example 5 The amount of curdlan added in Comparative Example 3 was changed to 0.5 wt %, and the remaining steps were the same as those in Comparative Example 3.

[0040] Comparative Example 6 The amount of curdlan added in Comparative Example 3 was changed to 1.0 wt %, and the remaining steps were the same as those in Comparative Example 3.

[0041] Table 1 Hardness and water holding capacity of composite gel with different curdlan addition methods .

[0042] Table 2 Thermal stability of composite gels with different curdlan addition methods .

[0043] Through comparative examples 1 and 2, it is proved that the destruction of fish gelatin molecules by high temperature processing causes the decline of gel quality, the hardness decreases by 28.37%, the water holding capacity decreases by 32.61%, the gelation temperature decreases by 34.27%, and the melting temperature decreases by 18.94%; through comparative examples 1 and comparative examples 3, 5, and 6, it is proved that when the fish gelatin is not damaged by high temperature, the addition of curdlan has no significant improvement on the quality of the fish gelatin; through example 1 and comparative example 2, it is proved that after the fish gelatin is damaged by high temperature, the curdlan can interact with the damaged fish gelatin molecules under this condition to improve the quality of the fish gelatin. The quality of the gel, wherein the hardness of the fish gelatin composite gel with an addition amount of 1.5% curdlan increased by 58.42%, the water holding capacity increased by 52.58%, the gelation temperature increased by 47.85%, and the melting temperature increased by 17.24%; Example 3 and Comparative Example 4 are used to prove that under high temperature conditions, when the addition amount of curdlan reaches 2.0%, some indicators of the gel begin to show a downward trend (water holding capacity, phase transition temperature, gel structure), because the excessively high concentration of curdlan causes obvious self-aggregation of polysaccharides, which affects the interaction between polysaccharides and fish gelatin protein molecules, thereby weakening the quality of the gel.

[0044] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for improving the quality deterioration of fish gelatin induced by high temperature processing conditions, characterized in that: The following steps are involved: Add curdlan to the fish gelatin solution at room temperature and disperse it evenly, heat it at 90-100℃ for 1h, and then incubate it at low temperature.

2. The method for improving the quality deterioration of fish gelatin induced by high temperature processing conditions according to claim 1, characterized in that: The concentration of the fish gelatin solution is 3-5wt%.

3. The method for improving the quality deterioration of fish gelatin induced by high temperature processing conditions according to claim 2, characterized in that: The concentration of the fish gelatin solution is 3wt%.

4. The method for improving the quality deterioration of fish gelatin induced by high temperature processing conditions according to claim 1, characterized in that: Heat at 100°C for 1 h, then incubate at 4°C for more than 12 h.

5. The method for improving the quality deterioration of fish gelatin induced by high temperature processing conditions according to claim 1, characterized in that: Curdlan powder is added to the fish gelatin solution at room temperature, and the solution is homogenized at a high speed of 8000-12000 rpm / min for more than 3 minutes to uniformly disperse the curdlan to form a fish gelatin-curdlan blend solution.

6. The method for improving the quality deterioration of fish gelatin induced by high temperature processing conditions according to claim 1, characterized in that: The amount of curdlan added is 0.5-1.5wt% of the mass of the fish gelatin solution.

7. The method for improving the quality deterioration of fish gelatin induced by high temperature processing conditions according to claim 1, characterized in that: Incubate at 0-6°C for more than 12 hours.

8. A fish gelatin curdlan composite gel obtained by the method for improving the quality deterioration of fish gelatin gel induced by high temperature processing conditions according to any one of claims 1 to 7.

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