Deodorizing method and application of mussel juice

Abstract

The invention belongs to the technical field of fishy smell removal of marine products, and discloses a fishy smell removal method and application of mussel juice. The method for removing the fishy smell of the mussel juice comprises the following steps: adding water into mussel meat, cooking, and filtering to obtain mussel soup; treating the mussel soup under the condition of not less than 300MPa for at least 5min, and cooking to obtain mussel juice; and cooling and centrifuging the mussel juice to obtain the mussel juice. The secondary protein structure of the mussel juice is changed through an ultrahigh pressure technology, protein molecules are promoted to be uncoiled, the stretched protein molecules are easier to react with fishy smell substances, the fishy smell removing effect is achieved, the flavor quality of the mussel juice is improved, and therefore the industrial value of the mussel juice is improved.

Description

Technical Field

[0001] The invention relates to the technical field of fishy smell removal of seafood, and in particular to a method for removing fishy smell of mussel juice and application thereof. Background Art

[0002] Mussels are filter-feeding shellfish that mainly feed on small plankton, organic debris and microorganisms, and have an enrichment effect on trace elements in seawater. Therefore, they are rich in organic nutrients such as vitamins, amino acids, highly unsaturated fatty acids and inorganic trace elements. Mussels also have nutritional and nourishing medicinal value. Modern pharmacological research believes that mussel alcohol extracts have anti-atherosclerotic effects, and studies have also confirmed that mussels have a blood-regulating effect on animals. Mussels play an important role in food development at this stage. However, mussels have a high fat content, and fat oxidation will produce fishy components during the production process. The fishy smell of mussel juice seriously restricts its market value.

[0003] At present, mussel juice production generally adopts high-temperature concentration process to remove fishy smell, such as using 100℃-110℃ high temperature to remove fishy smell and produce fragrance. In this process, the fishy components are removed by volatilization. However, this method cannot completely remove the fishy smell of mussel juice, and the produced mussel juice still has a more obvious fishy smell. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a method for removing the fishy smell of mussel juice and application thereof.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] In a first aspect, the present invention provides a method for removing the fishy smell of mussel juice, comprising the following steps:

[0007] (1) adding water to mussel meat, steaming, and filtering to obtain mussel soup;

[0008] (2) treating the mussel soup at a pressure of not less than 300 MPa for at least 5 minutes, and cooking to obtain mussel juice;

[0009] (3) Cooling the mussel juice and centrifuging it to obtain the mussel juice.

[0010] The method for removing the fishy smell of mussel juice of the present invention adopts ultra-high pressure treatment of mussel soup, studies the fishy smell enhancement effect of mussel juice, the molecular weight distribution, secondary structure and fishy smell component content of mussel juice protein, clarifies the fishy smell removal effect of ultra-high pressure treatment on mussel juice, and the results show that the fishy smell components (trimethylamine and 1-octen-3-ol) of mussel juice significantly decrease after ultra-high pressure treatment, the molecular weight distribution of protein does not change significantly after ultra-high pressure treatment, the secondary structure of mussel juice protein changes significantly, the α-helix content of protein decreases, and the β-turn and β-fold content increase, that is, the specific ultra-high pressure treatment makes the protein structure more extended, promotes the reaction of protein with fishy smell substances, and reduces the fishy smell of mussel juice. Compared with not adopting ultra-high pressure treatment, the fishy smell sensory of mussel juice after treatment is improved by 50%, and the fishy smell substance content of mussel juice is reduced by more than 85%.

[0011] As a preferred embodiment of the method for removing the fishy smell of mussel juice of the present invention, in step (1), the mass of the water added is 0.5-1 times of the mussel meat; the steaming temperature is 90°C-95°C, and the time is 3min-5min.

[0012] As a preferred embodiment of the method for removing the fishy smell of mussel juice of the present invention, in step (2), the mussel soup is treated at 300 MPa-600 MPa for 5 min-10 min.

[0013] As a preferred embodiment of the method for removing the fishy smell of mussel juice of the present invention, in step (2), the steaming temperature is 100° C.-110° C., and the time is 5 h-10 h.

[0014] As a preferred embodiment of the method for removing the fishy smell of mussel juice described in the present invention, in step (3), the centrifugal speed is 8000rpm-9000rpm, and the time is 8min-10min.

[0015] As a preferred embodiment of the method for removing the fishy smell of mussel juice according to the present invention, in step (3), the cooling is performed to a temperature of 50°C-70°C.

[0016] In a second aspect, the present invention provides a mussel juice prepared by the method for removing fishy smell.

[0017] In a third aspect, the present invention applies the mussel juice in food.

[0018] In a fourth aspect, the present invention applies the method for removing fishy smell to enhance the flavor of mussel juice.

[0019] As a preferred embodiment of the application of the present invention, the flavor includes enhancing the fishy smell sensory evaluation and the comprehensive sensory evaluation.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The method of the present invention treats mussel juice under ultra-high pressure conditions of 300MPa-600MPa for 5min-10min, and then the mussel juice reacts at 50℃-70℃, so that the fishy components (trimethylamine and 1-octen-3-ol) of the mussel juice are significantly reduced, thereby achieving the purpose of removing the fishy smell of the mussel juice. The present invention changes the secondary structure of the mussel juice protein through ultra-high pressure technology, promotes the unwinding of the protein molecules, and the stretched protein molecules are more likely to react with the fishy substances, thereby achieving the effect of removing the fishy smell, improving the flavor quality of the mussel juice, and thus enhancing its industrial value. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic diagram of the inventive concept of the present invention. DETAILED DESCRIPTION

[0023] To better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments. It should be understood by those skilled in the art that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0024] Unless otherwise specified, the experimental methods used in the examples are all conventional methods; the materials, reagents, etc. used, unless otherwise specified, can be obtained from commercial channels.

[0025] Embodiment 1: A method for removing the fishy smell of mussel juice

[0026] Add 1 times the mass of water to 2000g of mussel meat, cook at 95℃ for 3min, filter to get mussel soup, treat the mussel soup at 300MPa for 5min, and then cook at 105℃ for 10h. After the mussel juice is cooled to 70℃, centrifuge at 8000rpm for 10min. The centrifuged clear liquid is the mussel juice.

[0027] Embodiment 2: A method for removing the fishy smell of mussel juice

[0028] Add 0.5 times the mass of water to 2000g of mussel meat, cook at 90℃ for 5min, filter to get mussel soup, treat the mussel soup at 400MPa for 5min, and then cook at 110℃ for 5h. After the mussel juice is cooled to 70℃, centrifuge at 9000rpm for 8min. The centrifuged clear liquid is the mussel juice.

[0029] Embodiment 3: A method for removing the fishy smell of mussel juice

[0030] Add 1 times the mass of water to 2000g of mussel meat, cook at 95℃ for 3min, filter to get mussel soup, treat the mussel soup at 500MPa for 5min, and then cook at 105℃ for 10h. After the mussel juice is cooled to 70℃, centrifuge at 8000rpm for 10min. The centrifuged clear liquid is the mussel juice.

[0031] Embodiment 4: A method for removing the fishy smell of mussel juice

[0032] Add 1 times the mass of water to 2000g of mussel meat, cook at 95℃ for 3min, filter to get mussel soup, treat the mussel soup at 600MPa for 5min, and then cook at 105℃ for 10h. After the mussel juice is cooled to 70℃, centrifuge at 8000rpm for 10min, and the centrifuged clear liquid is the mussel juice.

[0033] Example 5: A method for removing the fishy smell of mussel juice

[0034] Add 1 times the mass of water to 2000g of mussel meat, cook at 95℃ for 3min, filter to get mussel soup, treat the mussel soup at 300MPa for 10min, and then cook at 105℃ for 10h. After the mussel juice is cooled to 70℃, centrifuge at 8000rpm for 10min, and the centrifuged clear liquid is the mussel juice.

[0035] Embodiment 6: A method for removing the fishy smell of mussel juice

[0036] Add 1 times the mass of water to 2000g of mussel meat, cook at 95℃ for 3min, filter to get mussel soup, treat the mussel soup at 400MPa for 10min, and then cook at 105℃ for 10h. After the mussel juice is cooled to 70℃, centrifuge at 8000rpm for 10min. The centrifuged clear liquid is the mussel juice.

[0037] Example 7: A method for removing the fishy smell of mussel juice

[0038] Add 1 times the mass of water to 2000g of mussel meat, cook at 95℃ for 3min, filter to get mussel soup, treat the mussel soup at 500MPa for 10min, and then cook at 105℃ for 10h. After the mussel juice is cooled to 70℃, centrifuge at 8000rpm for 10min, and the centrifuged clear liquid is the mussel juice.

[0039] Embodiment 8: A method for removing the fishy smell of mussel juice

[0040] 2000g of mussel meat was added with 1 times the mass of water, and the mixture was steamed at 95℃ for 3min. The mussel soup was filtered and treated at 600MPa for 10min, and then steamed at 105℃ for 10h. After the mussel juice was cooled to 70℃, it was centrifuged at 8000rpm for 10min. The centrifuged clear liquid was the mussel juice.

[0041] Comparative Example 1: A method for removing fishy smell from mussel juice

[0042] Add 1 times the weight of water to 2000g of mussel meat, steam at 95℃ for 5min, filter to get mussel soup, then steam at 105℃ for 10h, wait for the mussel juice to cool to 70℃, centrifuge at 8000rpm for 10min, and the centrifuged clear liquid is the mussel juice.

[0043] Comparative Example 2: A method for removing fishy smell from mussel juice

[0044] Add 1 times the mass of water to 2000g of mussel meat, cook at 95℃ for 3min, filter to get mussel soup, treat the mussel soup at 100MPa for 5min, and then cook at 105℃ for 10h. After the mussel juice is cooled to 70℃, centrifuge at 8000rpm for 10min. The centrifuged clear liquid is the mussel juice.

[0045] Comparative Example 3: A method for removing fishy smell from mussel juice

[0046] Add 1 times the mass of water to 2000g of mussel meat, cook at 95℃ for 3min, filter to get mussel soup, treat the mussel soup at 200MPa for 5min, and then cook at 105℃ for 10h. After the mussel juice is cooled to 70℃, centrifuge at 8000rpm for 10min. The centrifuged clear liquid is the mussel juice.

[0047] Comparative Example 4: A method for removing fishy smell from mussel juice

[0048] Add 1 times the mass of water to 2000g of mussel meat, cook at 95℃ for 3min, filter to get mussel soup, treat the mussel soup at 300MPa for 2min, and then cook at 105℃ for 10h. After the mussel juice is cooled to 70℃, centrifuge at 8000rpm for 10min. The centrifuged clear liquid is the mussel juice.

[0049] Test Example 1: Sensory Evaluation

[0050] The mussel juices prepared in Examples 1-8 and Comparative Examples 1-4 were respectively taken for fishy smell sensory evaluation and comprehensive sensory evaluation.

[0051] The fishy smell of mussel juice was sensory scored. Each sample was evaluated by 10 people with many years of sensory experience. The score was 1-10. The higher the score, the stronger the fishy smell. The average value of the 10 people was the sensory score of the fishy smell of mussel juice.

[0052] The comprehensive sensory acceptability of mussel juice was scored. Each sample was evaluated by 10 people with many years of sensory experience. The score was 1-10. The higher the score, the better the flavor. The average value of the 10 people was the comprehensive sensory score of mussel juice.

[0053] The evaluation results are shown in Table 1:

[0054] Table 1 Sensory evaluation of fishy smell and comprehensive sensory evaluation

[0055] Group Fishy smell score Comprehensive sensory score Example 1 4.3±0.2 9.5±0.8 Example 2 4.3±0.6 9.2±0.9 Example 3 4.5±0.2 9.4±1.2 Example 4 4.4±0.3 9.4±0.7 Example 5 4.3±0.2 9.4±1.1 Example 6 4.3±0.6 9.2±0.9 Example 7 4.5±0.5 9.4±1.0 Example 8 4.4±0.4 9.3±0.9 Comparative Example 1 8.5±0.7 7.2±1.0 Comparative Example 2 6.6±0.4 8.0±1.1 Comparative Example 3 5.2±0.5 8.4±0.5 Comparative Example 4 6.2±0.7 8.4±0.2

[0056] From the results in the table, it can be seen that compared with the control group, after 5 or 10 minutes of treatment at 100Mpa-600Mpa, the fishy smell score of the mussel juice decreased, and the sensory comprehensive score increased, and the flavor quality of the mussel juice showed a trend of first increasing and then remaining unchanged with the increase of ultra-high pressure treatment pressure and the extension of time. In addition, the differences in the fishy smell score and sensory comprehensive score of the mussel juice samples treated in Examples 1-8 were significantly higher than those of the mussel juice treated in Comparative Examples 2-4.

[0057] Test Example 2: Odor Substance Content

[0058] The mussel juices prepared in Examples 1-8 and Comparative Examples 1-4 were respectively taken to detect the contents of trimethylamine and 1-octen-3-ol, the fishy substances therein.

[0059] The method for determining the content of volatile odor substances in mussel juice is:

[0060] SPME sample treatment: Take 2.5g of sample and put it into a 20mL headspace bottle, add 2.5ml NaCl solution (0.18g / ml), and add 100μL o-dichlorobenzene solution (3.03μg / mL) as internal standard. Then use DVB / CAR / PDMS fiber head 2cm to extract the sample by SPME. Extract at 50℃ for 20min, extraction time is 50min, and then quickly desorb in the GC injection port for 5min. GC-MS conditions: GC injection port temperature is 250℃, desorption time is 8min. Use DB-wax column (30m×0.25mm inner diameter×0.25μm) to separate odor substances. The heating program is: keep at 40℃ for 4min, heat to 230℃ at 4℃ / min, and keep warm for 5min. The carrier gas is nitrogen, and the flow rate is 1mL / min. The electron impact (EI) energy was 70 eV, the ion source temperature was 230°C, and the full scan mode was used. The relative content of the odorous substance was calculated by the ratio of the peak area of ​​the odorous compound to that of the internal standard.

[0061] The measurement results are shown in Table 2:

[0062] Table 2 Content of fishy substances

[0063] Group Trimethylamine 1-Octen-3-ol Example 1 - 12 Example 2 - 12 Example 3 - 12 Example 4 - 12 Example 5 - 12 Example 6 - 12 Example 7 - 12 Example 8 - 12 Comparative Example 1 19 85 Comparative Example 2 16 50 Comparative Example 3 13 25 Comparative Example 4 18 17

[0064] From the results in the table, it can be seen that compared with the control group, the relative content of trimethylamine in the mussel juice treated in Comparative Example 3 decreased from 19 to 13, and the content of trimethylamine in the mussel juice treated in Examples 1-8 was not detected; the content of 1-octen-3-ol decreased significantly after ultra-high pressure treatment, and the decrease after treatment in Examples 1-8 was greater, reaching more than 85%. Among them, when the pressure was greater than 400MPa, the reduction in the content of fishy substances was not obvious. Therefore, the treatment in Examples 1-8 can significantly reduce the content of the main fishy substances in mussel juice, achieving the effect of reducing the fishy smell.

[0065] Experimental Example 3: Protein Secondary Structure

[0066] The mussel juices prepared in Examples 1-8 and Comparative Examples 1-4 were respectively taken to detect the secondary structure of the proteins therein.

[0067] The circular dichroism of protein was measured by J-1500 circular dichroism spectrometer. 0.05 mg / mL mussel juice sample was placed in a quartz sample cell with a 10*1 mm optical path, and the protein solution was scanned in the far ultraviolet region (198nm-250nm). The experimental parameters were: Datapitch: 0.1nm CD scale: 200mdeg / 1.0dOD; FL scale: 200mdeg / 1.0dOD; FL scale; Bandwidth: 1nm; Scanning speed: 50nm / min. The average residue molecular weight was 110g / mol.

[0068] The test results are shown in Table 3:

[0069] Table 3 Protein secondary structure

[0070] Group α helix (%) β-fold (%) β turn angle (%) Example 1 45 11 25 Example 2 46 12 23 Example 3 45 13 23 Example 4 46 12 23 Example 5 44 12 25 Example 6 47 13 22 Example 7 43 14 23 Example 8 46 13 22 Comparative Example 1 75 0 9 Comparative Example 2 72 0 12 Comparative Example 3 62 0 17 Comparative Example 4 72 0 14

[0071] From the results in the table, it can be seen that after ultra-high pressure treatment in Examples 1-8, the secondary structure of mussel protein changed significantly. After ultra-high pressure treatment, the proportion of α helix of mussel protein decreased, and the content of β turn and β fold increased. The secondary structure of protein was close under ultra-high pressure pressure of 300MPa and 400MPa. Therefore, ultra-high pressure treatment under specific conditions may change the secondary structure of protein, make the structure of structural protein more stretched, and then promote the reaction of protein with fishy substances, thereby reducing the fishy smell of mussel juice.

[0072] Experimental Example 4: Peptide Distribution

[0073] The mussel juices prepared in Examples 1-8 and Comparative Examples 1-4 were respectively taken to detect the peptide distribution therein, and the test was performed with reference to Appendix AGPC / UV of GB / T22492-2008.

[0074] The test results are shown in Table 4:

[0075] Table 4 Peptide distribution

[0076]

[0077] It can be seen from the results in the table that compared with the control group, after ultra-high pressure treatment under different conditions in Examples 1-8, the proportion of peptides with molecular weights of >10000Da, 5000-10000Da, 3000-5000Da, 1000-3000Da and <1000Da in mussel juice did not change significantly, indicating that the ultra-high pressure treatment did not break the peptide bonds of the protein, basically did not change the primary structure of the protein, only changed the secondary structure, and did not affect the nutritional components of the mussel juice.

[0078] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for removing fishy smell from mussel juice, characterized in that: The following steps are involved: (1) adding water to mussel meat, steaming, and filtering to obtain mussel soup; (2) treating the mussel soup at a pressure of not less than 300 MPa for at least 5 minutes, and cooking to obtain mussel juice; (3) Cooling the mussel juice and centrifuging it to obtain the mussel juice.

2. The method for removing the fishy smell of mussel juice according to claim 1, characterized in that: In step (1), the mass of water added is 0.5-1 times of the mussel meat; the steaming temperature is 90° C.-95° C., and the cooking time is 3 min-5 min.

3. The method for removing the fishy smell of mussel juice according to claim 1, characterized in that: In step (2), the mussel soup is treated at 300 MPa-600 MPa for 5 min-10 min.

4. The method for removing the fishy smell of mussel juice according to claim 1, characterized in that: In step (2), the cooking temperature is 100°C-110°C and the cooking time is 5h-10h.

5. The method for removing the fishy smell of mussel juice according to claim 1, characterized in that: In step (3), the centrifugal speed is 8000 rpm-9000 rpm, and the time is 8 min-10 min.

6. The method for removing the fishy smell of mussel juice according to claim 1, characterized in that: In step (3), the cooling is performed to a temperature of 50°C-70°C.

7. Mussel juice obtained by the method for removing fishy smell according to any one of claims 1 to 6.

8. Use of the mussel juice according to claim 7 in food.

9. Use of the method for removing fishy smell according to any one of claims 1 to 6 in improving the flavor of mussel juice.

10. The use according to claim 9, characterized in that: The flavor includes enhanced fishy smell sensory evaluation and comprehensive sensory evaluation.

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