Deodorizing process of minced fillet for fish ball production

Abstract

The invention relates to the technical field of minced fillet deodorization, and discloses a minced fillet deodorization process for fish ball production, which comprises the following steps: (1) cleaning and dehydrating a minced fillet raw material, and controlling the water content at 80-95% after the raw material is dehydrated to obtain a primary minced fillet raw material; (2) activating a composite fungus material, adding the activated composite fungus material into the primary minced fillet raw material, uniformly stirring, fermenting at 28 DEG C for 50-60 minutes, heating to 30 DEG C, and fermenting for 50-60 minutes; wherein the composite fungus material comprises rhizomucor miehei, kluyveromyces marxianus, lactococcus lactis and saccharomyces cerevisiae; and (4) heating the minced fillet obtained in the step (3) to 65-68 DEG C, keeping the temperature for 2-3 minutes, rinsing with ice water, and dehydrating to obtain the fishy smell removed minced fillet. According to the method, the effect of removing the fishy smell of the minced fillet can be improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of fish surimi deodorization, in particular to a fish surimi deodorization process for fish ball production. BACKGROUND

[0002] The myofibrillar proteins in fish surimi denature and cross-link under the action of heating or enzymolysis, forming a three-dimensional network gel structure, which can impart elasticity, toughness and chewiness to fish balls, making fish surimi more and more widely used in fish ball production.

[0003] However, its inherent fishy smell is a key constraint factor affecting consumer acceptance and product value. Traditional deodorization methods mainly rely on physical rinsing and chemical additives. The physical method (such as rinsing with water or salt water) can only remove part of the water-soluble fishy smell substances and impurities, and has limited effect on the removal of fat-soluble and small-molecule fishy smell substances combined with proteins, and consumes a large amount of water. Although the chemical method (such as acid, alkali, and oxidizing agent treatment) has a certain effect, it can cause protein denaturation, nutrient loss, and chemical reagent residue risk. Therefore, how to efficiently and greenly deodorize fish surimi is still a research hotspot in the field. SUMMARY

[0004] In view of the deficiencies of the prior art, the present application provides a fish surimi deodorization process for fish ball production, which overcomes the deficiencies of the prior art and provides an efficient, green, and safe fish surimi deodorization method. The method uses specific composite strains to produce enzymes that can specifically degrade key fishy smell substances in fish surimi, and precisely controls the processing technology, ultimately obtaining fish surimi products with no fishy smell, pure flavor, and excellent quality.

[0005] The present application provides the following technical solution: A fish surimi deodorization process for fish ball production, comprising the following steps: (1) washing and dehydrating the fish surimi raw material, and controlling the water content of the dehydrated raw material to 80-95%, to obtain primary fish surimi raw material; (2) activating the composite bacterial material and then adding it to the primary fish surimi raw material, stirring uniformly, and fermenting at 28℃ for 50-60min, and then increasing the temperature to 30℃ and fermenting for 50-60min; wherein the composite bacterial material comprises Mucor circinelloides, Kluyveromyces marxianus, Lactococcus lactis, and Saccharomyces cerevisiae; (4) heating the fish surimi obtained in step (3) to 65-68℃, maintaining for 2-3min, and then rinsing and dehydrating with ice water to obtain deodorized fish surimi.

[0006] By adopting the technical scheme, the surimi fishy smell is mainly caused by unsaturated fatty acid oxidation products such as hexanal, nonanal, 4-heptenal and trimethylamine, the M. miehei can secrete a large amount of lipoxygenase under induction, the lipoxygenase can catalyze the directional and mild oxidation of polyunsaturated fatty acids, mainly generating hydroperoxides, rather than directly generating small molecule aldehydes; these hydroperoxides are relatively unstable intermediates. In the subsequent thermal passivation step (65-68℃), they are rapidly decomposed, mainly generating short-chain alcohols, acids and other substances with weak or no odor, thereby cutting off the classic oxidation pathway of fatty acid→hydroperoxide→aldehyde ketone fishy smell substances.

[0007] The K. marxianus is rich in aldehyde dehydrogenase and alcohol dehydrogenase, the aldehyde dehydrogenase can oxidize the irritating smell of low aldehyde (such as hexanal) into the corresponding carboxylic acid (such as hexanoic acid), the latter has weak smell or weak cheese aroma; the alcohol dehydrogenase uses reducing power (NADPH) to reduce part of the aldehyde to alcohol (such as hexanal to hexanol), and the hexanol has soft fragrance.

[0008] The L. lactis mainly expresses trimethylamine monooxygenase, the enzyme can specifically recognize trimethylamine with fishy smell, and oxidize it into odorless trimethylamine-N-oxide, and it has the strongest activity in the late fermentation (second stage) in the environment of micro-acid and low oxygen. At this time, the early strain has preliminarily purified the environment, and the L. lactis can concentrate the "firepower" to attack the most difficult to remove trimethylamine which is combined with protein. In addition, it can also produce acid to reduce pH, inhibit spoilage bacteria, and metabolize to produce a small amount of diacetyl, and give the product a pleasant cheese aroma.

[0009] The sulfur-containing amino acid (methionine) in the surimi is the precursor of sulfur smell, the S. cerevisiae can guide more inorganic sulfur and sulfur-containing amino acid precursors to synthesize cell proteins and glutathione by strengthening the sulfur assimilation pathway, and reduce the degradation to volatile sulfides (such as methyl mercaptan). The yeast cells can synthesize endogenous antioxidants such as glutathione, which helps to scavenge free radicals in the fermentation system, and indirectly supports the directed oxidation path of M. miehei.

[0010] Optionally, in the complex microbial material, the weight ratio of M. miehei, K. marxianus, L. lactis and S. cerevisiae is (0.5-0.6):(3-3.5):(4-4.5):(2.5-3).

[0011] By adopting the technical scheme, the use amount of M. miehei, K. marxianus, L. lactis and S. cerevisiae is limited, which can better play the role of each bacterium, better promote the mutual cooperation effect between the bacteria, and better deodorize the surimi raw material.

[0012] Optionally, the M. miehei is pre-induced by linoleic acid before use, and the treatment process comprises the following steps: mixing linoleic acid and a surfactant in water to obtain an emulsion of linoleic acid with a mass fraction of 8-10 wt%; after the activated M. miehei is activated, it is cultured in a culture medium; the emulsion of linoleic acid with a mass fraction of 0.05% of the culture solution is added to the culture solution and mixed uniformly, and then induced and cultured for 20-24 h, followed by centrifugation, washing, and dehydration to obtain the induced M. miehei.

[0013] By using the above technical solution, linoleic acid, as a natural substrate of lipoxygenase and a strong induction signal molecule, combines with the transcriptional regulatory factor in the bacterial cell in the pre-culture stage, and strongly initiates the expression of the gene cluster encoding lipoxygenase and related auxiliary factors. When the pre-induced bacterial powder is inoculated into surimi, there is no need to wait for the process of gene induction and protein synthesis, and the bacterial cell can immediately use the reserved enzyme system to start catalyzing the "directed oxidation" of surimi fat.

[0014] Optionally, the Lactococcus lactis is induced by a glycine betaine solution before use, and the treatment process comprises the following steps: preparing a glycine betaine solution with a mass fraction of 5-8%; culturing the activated Lactococcus lactis in M17 culture solution, then adding the glycine betaine solution, stirring uniformly, and the weight of the glycine betaine solution being 0.05% of the M17 culture solution; after induced culture for 20-24 h, centrifugation, washing, and dehydration are performed to obtain the induced Lactococcus lactis.

[0015] By using the above technical solution, the uninduced strain enters the surimi and needs to perceive trimethylamine first, and then initiates the process of gene expression and enzyme synthesis for several hours, which has a serious reaction lag. The pre-induced Lactococcus lactis has a large amount of active enzymes reserved in the cell when inoculated, and can immediately start the catalytic reaction as soon as it contacts trimethylamine in surimi, so that high-efficiency degradation can be achieved within the golden window period (usually the first 60 minutes) of fermentation.

[0016] Optionally, the Saccharomyces cerevisiae is induced by L-methionine before use, and the treatment process comprises the following steps: preparing an L-methionine solution with a mass fraction of 8-10%; culturing the activated Saccharomyces cerevisiae in a YPD culture medium, then adding the L-methionine solution, stirring uniformly, and the weight of the L-methionine solution being 0.08-0.1% of the YPD culture medium; after induced culture for 30-36 h, centrifugation, washing, and dehydration are performed to obtain the induced Saccharomyces cerevisiae.

[0017] By adopting the technical scheme, the yeast without induction has certain assimilation ability, but the reaction speed and specificity are insufficient; the pre-induced yeast can more quickly and greedily absorb and fix the sulfur-containing precursors in the system, thereby reducing the generation of methyl mercaptan and other substances from the source of chemical reaction.

[0018] Optionally, the surfactant is selected from non-ionic surfactants.

[0019] Optionally, in step (1), the raw material is first rinsed with a 0.8% by mass sodium chloride solution, and then rinsed with clean water.

[0020] By adopting the technical scheme, the blood water and other impurities on the surface of the surimi raw material are better removed.

[0021] Optionally, the weight of the composite bacterial material accounts for 0.8-1.2% of the weight of the surimi raw material.

[0022] Optionally, in the activation step of step (2), the composite bacterial material is placed in an activation solution containing 1wt% glucose and 0.5wt% yeast extract for 20-35min.

[0023] By adopting the technical scheme, glucose provides rapid energy, and yeast extract provides growth factors, so that the freeze-dried bacterial body quickly recovers metabolic activity.

[0024] In summary, the present application includes at least one of the following beneficial effects: 1. Rhizomucor Miehei and Kluyveromyces marxianus are dominant in the early stage, and cooperate to treat the oxidation smell; Lactococcus lactis and Saccharomyces cerevisiae exert force in the later stage to solve amines and sulfides, and stabilize the system, and through the cooperation of multiple bacteria, the treatment range covers all chemical categories of fishy substances (aldehydes, ketones, amines, and sulfur).

[0025] 2. Lactic acid bacteria produce acid to reduce pH, and yeast consumes oxygen, thereby creating a microenvironment that inhibits spoilage bacteria and is conducive to the activity of target enzymes; while removing fishy smell, the acids, alcohols, esters and other substances produced by metabolism bring richer and more harmonious background flavors to surimi, achieving "fishy smell removal and flavor enhancement". DETAILED DESCRIPTION

[0026] The present application will be further described in detail below in combination with specific embodiments.

[0027] The Rhizomucor Miehei, Kluyveromyces marxianus, Lactococcus lactis and Saccharomyces cerevisiae in the present embodiment are all commercially available, and are activated before use to obtain corresponding mycelia.

[0028] Activation and induction of Rhizomucor miehei: Rhizomucor miehei was streaked on PDA slant and incubated in 28℃ incubator for 3 days to form gray-brown spores, and the spores were inoculated into potato dextrose liquid medium at a 5% inoculation amount, and then cultured in 28℃ shaker for 36 hours to obtain Rhizomucor miehei seed liquid, and the activated Rhizomucor miehei was obtained by filtration.

[0029] An emulsion of linoleic acid-nonionic surfactant was prepared using sterile water, the concentration of linoleic acid was 10wt%, the nonionic surfactant was selected from Tween-80, and the concentration of Tween-80 was 10wt%, the emulsion of linoleic acid-Tween-80 was added to the Rhizomucor miehei seed liquid, the weight of the emulsion accounted for 2% of the weight of the seed liquid, and then fermented for 36 hours, and the induced Rhizomucor miehei was obtained by washing with sterile normal saline and filtering.

[0030] Activation and induction of Lactococcus lactis: Lactococcus lactis was spread on M17 agar plate and anaerobically cultured at 30℃ for 2 days, and then the colonies were inoculated into M17 liquid medium and statically cultured for 20 hours to obtain Lactococcus lactis seed liquid, and the activated Lactococcus lactis was obtained by filtration.

[0031] A glycine betaine solution with a concentration of 5wt% was prepared using sterile water, and the glycine betaine solution was added to the seed liquid of Lactococcus lactis, the mass of the glycine betaine solution accounted for 0.5% of the seed liquid of Lactococcus lactis, and then fermented for 24 hours, and the induced Lactococcus lactis was obtained by washing with sterile normal saline and filtering.

[0032] Activation and induction of Saccharomyces cerevisiae: the strain was streaked on YPD slant and cultured at 30℃ for 2 days, and then the colonies were inoculated into YPD liquid medium and cultured in 30℃ shaker for 24 hours to obtain Saccharomyces cerevisiae seed liquid, and the activated Saccharomyces cerevisiae was obtained by filtration.

[0033] An L-methionine solution with a concentration of 8wt% was prepared using sterile water, and the L-methionine solution was added to the seed liquid of Saccharomyces cerevisiae, the mass of the L-methionine solution accounted for 2wt% of the seed liquid of Saccharomyces cerevisiae, and then fermented for 24 hours, and the induced Saccharomyces cerevisiae was obtained by washing with sterile normal saline and filtering.

[0034] Activation of Kluyveromyces marxianus: the strain was streaked on YPD slant and cultured at 30℃ for 2 days, and then the colonies were inoculated into YPD liquid medium and cultured in 30℃ shaker for 20 hours, and the activated Kluyveromyces marxianus was obtained by filtering.

[0035] Example 1 The fish surimi deodorization process for fish ball production disclosed in the embodiments of the present application comprises the following steps: (1) using a sodium chloride solution with a concentration of 0.8wt% to rinse the surimi raw material, then using clean water to rinse, then dehydrating, the water content of the raw material after dehydration is controlled at 80-95%, obtaining the primary surimi raw material; (2) mixing the activated Rhizomucor Miehei, Kluyveromyces marxianus, Lactococcus lactis and Saccharomyces cerevisiae (the weight ratio of Rhizomucor Miehei, Kluyveromyces marxianus, Lactococcus lactis and Saccharomyces cerevisiae is 0.5:3:4:2.5), then adding into the activated liquid with twice the mass and containing 1wt% glucose, 0.5wt% yeast extract for activation for 20min; then adding into the primary surimi raw material, stirring uniformly, the weight of the composite bacteria material accounts for 0.8% of the weight of the surimi raw material, fermenting at 28℃ for 50min, then increasing the temperature to 30℃ and fermenting for 50min; (4) increasing the temperature of the surimi obtained in step (3) to 65℃, keeping for 3min, then rinsing with ice water to remove the bacteria material, then dehydrating to obtain the deodorized surimi.

[0036] Example 2 The embodiment of the present application discloses a deodorization process of surimi for fish ball production, including the following steps: (1) using a sodium chloride solution with a concentration of 0.8wt% to rinse the surimi raw material, then using clean water to rinse, then dehydrating, the water content of the raw material after dehydration is controlled at 80-95%, obtaining the primary surimi raw material; (2) mixing the activated Rhizomucor Miehei, Kluyveromyces marxianus, Lactococcus lactis and Saccharomyces cerevisiae (the weight ratio of Rhizomucor Miehei, Kluyveromyces marxianus, Lactococcus lactis and Saccharomyces cerevisiae is 0.6:3.5:4.5:3), then adding into the activated liquid with twice the mass and containing 1wt% glucose, 0.5wt% yeast extract for activation for 20min; then adding into the primary surimi raw material, stirring uniformly, the weight of the composite bacteria material accounts for 1.2% of the weight of the surimi raw material, fermenting at 28℃ for 50min, then increasing the temperature to 30℃ and fermenting for 50min; (4) increasing the temperature of the surimi obtained in step (3) to 65℃, keeping for 3min, then rinsing with ice water to remove the bacteria material, then dehydrating to obtain the deodorized surimi.

[0037] Example 3 The embodiment of the present application discloses a deodorization process of surimi for fish ball production, including the following steps: (1) using a sodium chloride solution with a concentration of 0.8wt% to rinse the surimi raw material, then using clean water to rinse, then dehydrating, the water content of the raw material after dehydration is controlled at 80-95%, obtaining the primary surimi raw material; (2) The induced Lichtheimia corymbifera, Kluyveromyces marxianus, Lactococcus lactis and Saccharomyces cerevisiae were mixed (the weight ratio of Lichtheimia corymbifera, Kluyveromyces marxianus, Lactococcus lactis and Saccharomyces cerevisiae was 0.5:3:4:2.5), then added to the activation liquid with twice the mass and containing 1wt% glucose, 0.5wt% yeast extract for activation for 20 min; then it was added to the primary surimi raw material, stirred uniformly, the weight of the compound bacterial material accounted for 0.8% of the weight of the surimi raw material, and then fermented at 28℃ for 50 min, and then the temperature was raised to 30℃ for fermentation for 50 min; (4) The surimi obtained in step (3) was warmed to 65℃ and kept for 3 min, then rinsed with ice water to remove the bacterial material, and then dehydrated to obtain the deodorized surimi.

[0038] Comparative Example 1 The process steps of this comparative example and Example 1 were the same, except that an equal amount of Lichtheimia corymbifera was used instead of the compound bacterial material.

[0039] Comparative Example 2 The process steps of this comparative example and Example 1 were the same, except that an equal amount of Kluyveromyces marxianus was used instead of the compound bacterial material.

[0040] Comparative Example 3 The process steps of this comparative example and Example 1 were the same, except that an equal amount of Lactococcus lactis was used instead of the compound bacterial material.

[0041] Comparative Example 4 The process steps of this comparative example and Example 1 were the same, except that an equal amount of Saccharomyces cerevisiae was used instead of the compound bacterial material.

[0042] The fishy smell test selected 20 food professional students, according to GB / T 16291.1-2012, trained their smell recognition ability and observation ability, then carried out sensory evaluation on the treated surimi samples. According to GB / T 10221-2012 sensory analysis terms and GB / T 37062-2018 water product sensory evaluation guide, the fishy smell of surimi was evaluated. The smell intensity was evaluated by 0-10 points, 1 point represented very light smell, 10 points represented very heavy smell, and the final smell score was the average value.

[0043] The results of Examples 1-3 and Comparative Examples 1-4 were as follows. fishy taste score example 1 3.8 example 2 3.6 example 3 3.1 comparative example 1 6.5 comparative example 2 6.3 comparative example 3 7.2 comparative example 4 7.8

[0044] It can be seen from the data of the examples and comparative examples that, in the scheme of the present application, the use of M. miehei, K. marxianus, L. lactis and S. cerevisiae in combination has a good effect on removing the fishy smell of the surimi raw material, wherein M. miehei and K. marxianus are dominant in the early stage and cooperate to treat the oxidation smell; L. lactis and S. cerevisiae exert force in the later stage to solve amines and sulfides, and stabilize the system, and through the cooperation of multiple bacteria, the processing range covers all chemical categories of fishy substances (aldehydes, ketones, amines, sulfides).

[0045] The above are preferred embodiments of the present application, and do not limit the protection scope of the present application, therefore: all equivalent changes made according to the structure, shape, principle of the present application should be covered within the protection scope of the present application.

Claims

1. A process for deodorizing surimi for fish ball production, characterized by: The method comprises the following steps: (1) washing and dehydrating the surimi raw material, and controlling the water content of the dehydrated raw material at 80-95%, to obtain primary surimi raw material; (2) activating the compound microbial material, then adding it to the primary surimi raw material, stirring uniformly, and fermenting at 28℃ for 50-60 min, then increasing the temperature to 30℃ and fermenting for 50-60 min; wherein the compound microbial material comprises Rhizomucor Miehei, Kluyveromyces marxianus, Lactococcus lactis and Saccharomyces cerevisiae; (4) increasing the temperature of the surimi obtained in step (3) to 65-68℃, maintaining for 2-3 min, then rinsing and dehydrating with ice water, to obtain deodorized surimi.

2. The process for removing fishy smell from surimi for fish ball production according to claim 1, characterized in that: In the compound microbial material, the weight ratio of Rhizomucor Miehei, Kluyveromyces marxianus, Lactococcus lactis and Saccharomyces cerevisiae is (0.5-0.6):(3-3.5):(4-4.5):(2.5-3).

3. The process for removing fishy smell from surimi for fish ball production according to claim 2, characterized in that: The Rhizomucor Miehei is pre-induced by linoleic acid before use, and the treatment process comprises the following steps: mixing linoleic acid and a surfactant in water to obtain a linoleic acid emulsion with a mass fraction of 8-10wt%; after the activated Rhizomucor Miehei is activated, it is cultured in a culture medium; the linoleic acid emulsion with a mass fraction of 0.05% of the culture solution is added to the culture solution and mixed uniformly, and induced culture is performed for 20-24h, then centrifuged, washed and dehydrated, to obtain the induced Rhizomucor Miehei.

4. The process for removing fishy smell from surimi for fish ball production according to claim 2, characterized in that: The Lactococcus lactis is induced by glycine betaine solution before use, and the treatment process comprises the following steps: preparing a glycine betaine solution with a mass fraction of 5-8%; culturing the activated Lactococcus lactis in M17 culture solution, then adding the glycine betaine solution, stirring uniformly, and the weight of the glycine betaine solution is 0.05% of the M17 culture solution; after induced culture for 20-24h, centrifuging, washing and dehydrating, the induced Lactococcus lactis is obtained.

5. The process for removing fishy smell from surimi for fish ball production according to claim 4, characterized in that: The Saccharomyces cerevisiae is induced by L-methionine before use, and the treatment process comprises the following steps: preparing an L-methionine solution with a mass fraction of 8-10%; culturing the activated Saccharomyces cerevisiae in YPD culture medium, then adding the L-methionine solution, stirring uniformly, and the weight of the L-methionine solution is 0.08-0.1% of the YPD culture medium; after induced culture for 30-36h, centrifuging, washing and dehydrating, the induced Saccharomyces cerevisiae is obtained.

6. The process for removing fishy smell from surimi for fish ball production according to claim 3, characterized in that: The surfactant is selected from non-ionic surfactants.

7. The process for deodorizing fish paste for fish ball production according to claim 1, characterized in that: In step (1), the raw material is first rinsed with a 0.8% sodium chloride solution, and then washed with water.

8. The process for deodorizing surimi for fish ball production according to claim 1, characterized in that: The weight of the compound microbial material accounts for 0.8-1.2% of the weight of the surimi raw material.

9. The process for removing fishy smell from surimi for fish ball production according to claim 1, characterized in that: In the activation step of step (2), the compound microbial material is activated in an activation solution containing 1wt% glucose and 0.5wt% yeast extract for 20-35 min.