Minced silver carp low-temperature denaturation protecting agent
A denaturing protective agent, surimi technology, applied in food preservation, climate change adaptation, preservation of meat/fish by freezing/cooling, etc. The effect of degeneration protection
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example 1
[0012] Example 1: Remove phosphorus, viscera, head and tail of silver carp first; then pick meat, chop, rinse and dehydrate, and then add 7.5wt% compound low-temperature denaturing protective agent to surimi for mixing, packaging and sealing Then it was frozen at -20°C, and its surimi gel formation still maintained more than 95% of the fresh surimi gel formation ability after 6 months of freezing.
example 2
[0013] Example 2: Remove phosphorus, viscera, head and tail of silver carp first; then pick meat, chop, rinse and dehydrate, and then add 7.5wt% compound low-temperature denaturing protective agent to surimi for mixing, packaging and sealing Then it was frozen at -20°C, and its surimi gel formation still maintained more than 90% of the fresh surimi gel formation ability after 6 months of freezing. Through the above experimental verification, the cryodenaturation protective agent is applied to silver carp surimi, and it is stored at -20°C for 12 months, and the amount of salt-soluble protein, gel-forming ability, and water retention all reach 90% of fresh surimi .
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