A method for preparing a low-fat cuttlefish paste

Abstract

This invention belongs to the field of seafood processing technology, specifically relating to a method for preparing a low-fat squid paste, comprising the following steps: (1) homogenizing and sterilizing squid viscera with physiological saline; (2) inoculating the treated squid viscera raw material with Bacillus subtilis inoculum for fermentation; (3) treating the fermented squid viscera raw material at 115-125℃ and 0.4-0.5MPa for 15-30 minutes; (4) allowing it to settle, removing the uppermost oil layer, and concentrating the remaining material under vacuum to obtain the squid paste product. Although the squid paste product prepared by this invention has a low fat content, it contains a high amount of DHA and EPA, thus retaining a high nutritional value.

Description

Technical Field

[0001] This invention belongs to the field of seafood processing technology, specifically relating to a method for preparing cuttlefish paste with low fat content. Background Technology

[0002] Cuttlefish paste is an excellent attractant and nutritional supplement in aquatic feed, possessing a strong squid aroma. It has a complete and balanced amino acid profile and is rich in highly unsaturated fatty acids, especially EPA+DHA, which reaches as high as 35%, giving it significant nutritional value and physiological functions. However, cuttlefish paste has high and highly variable fat and water content, making it prone to oxidative deterioration and protein spoilage, severely limiting its quality and effective utilization. There is an unmet need in this field for cuttlefish paste containing lower fat content without compromising its nutritional value. Summary of the Invention

[0003] To address the above problems, this invention provides a method for preparing cuttlefish paste with low fat content, comprising the following steps:

[0004] (1) Homogenize and sterilize the cuttlefish viscera with physiological saline.

[0005] (2) Inoculate the treated cuttlefish viscera raw material with Bacillus subtilis and Bacillus licheniformis inoculum for fermentation;

[0006] (3) The fermented squid viscera raw material is treated at 115-125℃ and 0.4-0.5MPa for 15-30 minutes;

[0007] (4) Let it stand to settle, remove the top layer of oil, and then concentrate the remaining material under vacuum to obtain the cuttlefish paste product.

[0008] Furthermore, in step (1), the ratio of cuttlefish viscera to saline solution is 1.2-1.6 kg: 1 L.

[0009] Furthermore, the sterilization process includes irradiation sterilization and / or pasteurization.

[0010] Further, the inoculum of Bacillus subtilis and Bacillus licheniformis is prepared as follows: Bacillus subtilis and Bacillus licheniformis are each transferred from the slant culture medium to LB agar medium for activation using an inoculation loop, and cultured at 30-35°C for 36-48 h. The resulting culture is then transferred to LB liquid medium using an inoculation loop and cultured at 30-35°C for 28-36 h. Finally, the culture is centrifuged at 3000-5000 rpm to obtain wet cells, which are used as the inoculum of Bacillus subtilis and Bacillus licheniformis.

[0011] Furthermore, the inoculation amount of Bacillus subtilis and Bacillus licheniformis inoculum is 1.0-1.5 g / kg based on the ratio of inoculum to cuttlefish viscera.

[0012] Furthermore, the fermentation includes fermentation at 8-12°C for 5-12 days.

[0013] Furthermore, the treatment described in step (3) is carried out in a nitrogen atmosphere.

[0014] Further, the settling in step (3) is carried out for 8-12 hours.

[0015] Furthermore, the moisture content of the cuttlefish paste product is 20-30 wt%.

[0016] In other respects, the present invention also provides a cuttlefish paste prepared by the methods described herein.

[0017] Beneficial effects of the present invention

[0018] This invention first employs Bacillus subtilis and Bacillus licheniformis to ferment the homogenate of cuttlefish viscera. This process promotes the decomposition of the cuttlefish viscera tissue, resulting in a superior flavor and increased nutritional value of the cuttlefish paste while preventing the loss of essential amino acids and omega-3 unsaturated fatty acids (DHA and EPA). Building upon this, and combining this with pressurized high-temperature treatment followed by static sedimentation and oil separation, this invention successfully produces a cuttlefish paste product with low fat content, while simultaneously preserving the most nutritious DHA and EPA. Detailed Implementation

[0019] The present invention will be further illustrated below with reference to specific embodiments, but these embodiments do not limit the present invention in any way. Unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in this technical field. Bacillus subtilis was purchased from Shanghai Huzheng Biotechnology Co., Ltd., strain number ATCC 9327.

[0020] The Bacillus subtilis and Bacillus licheniformis inoculants used in the following embodiments were prepared as follows: Bacillus subtilis and Bacillus licheniformis were each transferred from the slant culture medium to LB agar medium for activation using an inoculation loop and cultured at 32°C for 36 h. The resulting cultures were then transferred to LB liquid medium using an inoculation loop and cultured at 32°C for 36 h. The wet cells were then obtained by centrifugation at 3500 rpm and used as the Bacillus subtilis and Bacillus licheniformis inoculants.

[0021] LB agar medium composition: 2 g / L yeast extract, 8 g / L peptone, 10 g / L sodium chloride, and 1.5–2% agar.

[0022] LB liquid medium composition: yeast extract 2g / L, peptone 8g / L and sodium chloride 10g / L.

[0023] Example

[0024] A method for preparing a low-fat cuttlefish paste, comprising the following steps:

[0025] (1) Homogenize the cuttlefish viscera with physiological saline at a ratio of 1.5 kg: 1 L, and then sterilize by irradiation.

[0026] (2) Inoculate the treated cuttlefish viscera raw material with Bacillus subtilis and Bacillus licheniformis inoculation at a ratio of 1.5 g / kg of inoculation to cuttlefish viscera mass, and ferment in a fermenter at 10°C for 10 days.

[0027] (3) The fermented squid viscera raw material was treated in a stainless steel high-pressure tank at 121°C and 0.5MPa in a nitrogen atmosphere for 15 minutes, and then the pressure was released and the gas was released.

[0028] (4) After standing for 10 hours, the top layer of oil is extracted, and the remaining material is concentrated under vacuum to obtain a cuttlefish paste product with a moisture content of 28wt%.

[0029] Comparative Example 1

[0030] A method for preparing cuttlefish paste, comprising the following steps:

[0031] The cuttlefish viscera were homogenized with physiological saline at a ratio of 1.5 kg: 1 L, and then sterilized by irradiation. The resulting material was then concentrated under vacuum to obtain a cuttlefish paste product with a moisture content of 28 wt%.

[0032] Comparative Example 2

[0033] A method for preparing cuttlefish paste, comprising the following steps:

[0034] (1) Homogenize the cuttlefish viscera with physiological saline at a ratio of 1.5 kg: 1 L, and then sterilize by irradiation.

[0035] (2) Inoculate the treated cuttlefish viscera raw material with Bacillus subtilis and Bacillus licheniformis inoculation at a ratio of 1.5 g / kg of inoculation to cuttlefish viscera mass. Ferment in a fermenter at 10°C for 10 days. After vacuum concentration, the resulting material is a cuttlefish paste product with a moisture content of 28 wt%.

[0036] Comparative Example 3

[0037] A method for preparing cuttlefish paste, comprising the following steps:

[0038] (1) Homogenize the cuttlefish viscera with physiological saline at a ratio of 1.5 kg: 1 L, and then sterilize by irradiation.

[0039] (2) The processed cuttlefish viscera raw material was naturally fermented at 10℃ for 10 days;

[0040] (3) The fermented squid viscera raw material was treated in a stainless steel high-pressure tank at 121°C and 0.5MPa in a nitrogen atmosphere for 15 minutes, and then the pressure was released and the gas was released.

[0041] (4) After standing for 10 hours, the top layer of oil is extracted, and the remaining material is concentrated under vacuum to obtain a cuttlefish paste product with a moisture content of 28wt%.

[0042] Comparative Example 4

[0043] A method for preparing cuttlefish paste, comprising the following steps:

[0044] (1) Homogenize the cuttlefish viscera with physiological saline at a ratio of 1.5 kg: 1 L, and then sterilize by irradiation.

[0045] (2) The processed squid viscera raw material was treated in a stainless steel high-pressure tank at 121°C and 0.5MPa in a nitrogen atmosphere for 15 minutes, and then the pressure was released and the gas was released.

[0046] (3) After standing for 10 hours, the top layer of oil was extracted, and the remaining material was concentrated under vacuum to obtain a cuttlefish paste product with a moisture content of 28wt%.

[0047] Comparative Example 5

[0048] A method for preparing cuttlefish paste, which differs from the example in that only Bacillus subtilis inoculum is introduced in step (2).

[0049] Comparative Example 6

[0050] A method for preparing cuttlefish paste, which differs from the example in that only Bacillus licheniformis inoculum is introduced in step (2).

[0051] According to GB 5009.6-2016 "Determination of Fat in Food", the fat content of the cuttlefish paste products prepared in Examples and Comparative Examples 1-6 was determined, and the EPA+DHA content in the cuttlefish paste products was determined according to the accelerated solvent extraction-gas chromatography method of Liu Youtian et al. (Modern Agricultural Technology, 2014). The test results are shown in Table 1.

[0052] Table 1: Effect Test

[0053]

[0054]

[0055] As shown in Table 1, the EPA+DHA content in total fat significantly increased after fermentation with Bacillus subtilis in squid viscera (Comparative Examples 1-2). Further high-temperature and pressure treatment, followed by static sedimentation and oil removal, further increased the EPA+DHA content in total fat (Example). This indicates that although oil removal reduced the fat content of the squid paste product, Bacillus subtilis fermentation ensured a certain degree of EPA+DHA retention during oil removal, thus preserving the nutritional value of the low-fat squid paste product. However, natural fermentation (Comparative Example 3) failed to retain EPA+DHA in the squid paste product. When fermentation was not performed, but only high-temperature and pressure treatment and static sedimentation were conducted (Comparative Example 4), the fat content in the squid paste product remained high, demonstrating that fermentation is essential for reducing the fat content of squid paste products. When Bacillus subtilis or Bacillus licheniformis are used alone, it can be seen that although the fat content is relatively low, the EPA+DHA content is less retained, indicating that the compound fermentation method selected in this invention is indispensable.

[0056] It should be noted that while the preferred embodiments of the present invention are provided in this specification, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. These embodiments are not intended to impose additional limitations on the content of the present invention; their purpose is to provide a more thorough and comprehensive understanding of the disclosure of the present invention. Furthermore, the above-described technical features can be combined with each other to form various embodiments not listed above, all of which are considered to be within the scope of the present invention. Moreover, those skilled in the art can make improvements or modifications based on the above description, and all such improvements and modifications should fall within the protection scope of the appended claims.

Claims

1. A method for preparing a low-fat cuttlefish paste, characterized in that, Includes the following steps: (1) Homogenize and sterilize the cuttlefish viscera with physiological saline. (2) Inoculate the treated cuttlefish viscera raw material with Bacillus subtilis and Bacillus licheniformis inoculum for fermentation. Fermentation conditions: ferment at 8-12℃ for 5-12 days. (3) The fermented squid viscera raw material is treated at 115-125℃ and 0.4-0.5MPa for 15-30 minutes; (4) Allow the mixture to stand and settle, remove the top layer of oil, and then concentrate the remaining material under vacuum to obtain the cuttlefish paste product. The inoculum of Bacillus subtilis and Bacillus licheniformis was prepared as follows: Bacillus subtilis and Bacillus licheniformis were each transferred from the slant culture medium to LB agar medium for activation using an inoculation loop. The cultures were then incubated at 30–35°C for 36–48 h. The resulting cultures were then transferred to LB liquid medium using an inoculation loop and incubated at 30–35°C for 28–36 h. Finally, the cultures were centrifuged at 3000–5000 rpm to obtain wet cells, which served as the inoculum of Bacillus subtilis and Bacillus licheniformis. The LB agar medium consisted of 2 g / L yeast extract, 8 g / L peptone, 10 g / L sodium chloride, and 1.5–2% agar. The LB liquid medium consisted of 2 g / L yeast extract, 8 g / L peptone, and 10 g / L sodium chloride. The treatment described in step (3) is carried out in a nitrogen atmosphere.

2. The preparation method according to claim 1, characterized in that, In step (1), the ratio of cuttlefish viscera to saline solution is 1.2-1.6 kg: 1 L.

3. The preparation method according to claim 1, characterized in that, The sterilization process includes irradiation sterilization and / or pasteurization.

4. The preparation method according to claim 1, characterized in that, The inoculation amount of Bacillus subtilis and Bacillus licheniformis is 1.0-1.5 g / kg, based on the ratio of inoculation to cuttlefish viscera.

5. The preparation method according to claim 1, characterized in that, The settling process described in step (3) is carried out for 8-12 hours.

6. The preparation method according to claim 1, characterized in that, The moisture content of the cuttlefish paste product is 20-30 wt%.

7. A cuttlefish paste prepared by the method of any one of claims 1-6.

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