Preparation method and application of water-saving minced fillet gel based on polyphenol-enzyme synergistic crosslinking

By synergistically crosslinking EGCG and TGase, the problem of gel network weakening caused by water-saving rinsing in surimi processing is solved, the gel strength and water retention are improved, the degradation in the early stage of digestion is delayed, the high nutritional value is maintained, and the production of high-quality surimi products is achieved.

CN122162904APending Publication Date: 2026-06-09HUAZHONG AGRI UNIV +2
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Patent Information

Application Number
CN202610002425.9
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-01-04
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

Existing technologies that reduce the number of rinsing steps in surimi processing result in insufficient gel network strength, loose texture, poor water retention, and unsatisfactory color, making it difficult to meet commercial standards. At the same time, they also lead to high production costs and low nutrient digestion efficiency.

Method used

By employing a synergistic cross-linking method of epigallocatechin gallate (EGCG) and transglutaminase (TGase), EGCG and TGase are added after water-saving rinsing to form a highly efficient and dense gel network. The density and cross-linking mode of the gel network are regulated to delay the rapid degradation in the early stage of digestion and promote the release of amino acids.

Benefits of technology

While conserving water and energy, it significantly improves the breaking strength, elasticity, water retention and whiteness of surimi gel, prolongs the digestive half-life, maintains high nutritional value, and achieves simultaneous optimization of gel texture quality and nutritional digestibility.

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Abstract

The invention discloses a preparation method and application of water-saving minced fillet gel based on polyphenol-enzyme synergistic crosslinking. The method comprises the following steps: rinsing a surimi raw material for not more than two times; eGCG and TGase are sequentially added into the rinsed minced fillet, and protein cross-linking is induced through the synergistic effect of EGCG and TGase; and filling, and carrying out two-stage heating gelation, so as to obtain the minced fillet gel. According to the method, synergistic crosslinking of EGCG and TGase is introduced into a water-saving rinsing process, so that texture characteristics such as breaking force, elasticity and water binding capacity of the minced fillet gel are remarkably improved, and the problem of quality degradation caused by rinsing reduction is successfully solved. Meanwhile, the gel shows unique digestion-resistant slow-release characteristics, can delay proteolysis in the early stage of stomach digestion, and ensures full release of final essential amino acids, so that the nutritional value of the gel is maintained. The invention provides an effective scheme for developing a novel surimi product which is high in quality, high in nutrition and environment-friendly.
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