Minced silver carp low-temperature denaturation protecting agent

A denaturation protective agent, low temperature technology, applied in food preservation, climate change adaptation, food preparation and other directions, can solve the problems of less research and no patents, and achieve the effect of reducing the amount of use and improving the effect of low temperature denaturation protection

Inactive Publication Date: 2004-12-29
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on freshwater fish, especially low-grade freshwater fish surimi low-temperature denaturation protective agent, and no relevant patents have been seen.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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 7.5% compound low-temperature denaturation protection agent to surimi, mix, pack and seal, and 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 the phosphorus, viscera, head and tail of silver carp first; then pick the meat, mince it, rinse and dehydrate it, and then add 7.5% compound low-temperature denaturation protective agent to the surimi, mix, pack and seal, and 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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PUM

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Abstract

The present invention discloses one kind of low temperature silver carp mash denaturing preservative agent and belongs to the field of food preserving technology. The low temperature silver carp mash denaturing preservative agent is compounded with cane sugar 1-3 wt%, sorbitol 1-3 wt%, sodium lactate 2-4 wt%, sodium tripolyphosphate 0.2-0.5 wt% and sodium glutamite 0.1-0.3. The low temperature silver carp mash denaturing preservative agent is added into silver carp mash to be preserved, and the silver carp mash with the preservative agent after being stored at -20 deg.c for 6-12 months has salt soluble protein amount, gel forming ability and water-retention property reaching 90 % of fresh silver carp mash. The present invention has obvious lowered cane sugar and sorbitol consumption, low cost and convenient use.

Description

technical field [0001] The invention belongs to the scope of low-temperature protective agents in food preservation technology, and particularly relates to a low-temperature denaturation protective agent for silver carp surimi. Background technique [0002] Compared with the protein of livestock and poultry meat, fish meat protein is easy to cause low temperature freezing denaturation of protein during low temperature storage. When fish meat protein undergoes freezing denaturation, its solubility and water retention will decrease significantly, and its gel forming ability will decrease. These changes seriously affect the quality of surimi products. How to solve the problem of denaturation in frozen storage of fish, many scholars have carried out research. The low-temperature denaturation of protein was controlled in the early stage, mainly by controlling the storage temperature and the characteristics of raw materials (freshness, physiological state, etc.), but no good resu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3553A23L3/3562A23L17/10
CPCY02A40/90
Inventor 罗永康
Owner CHINA AGRI UNIV
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