Preparation of modified agarwood fiber emulsion and its application in improving meat quality

Abstract

The present invention discloses a preparation method of a modified agarwood fiber emulsion and its application in improving meat quality, and belongs to the technical field of food additives. The preparation method of the modified agarwood fiber emulsion of the present invention comprises the following steps: crushing agarwood raw materials to obtain agarwood crude fibers, enzymolysis to obtain purified agarwood fibers; alkali-modifying the purified agarwood fibers to obtain modified agarwood fibers; mixing the modified agarwood fibers, whey protein and water to obtain a premix, and homogenizing to obtain the modified agarwood fiber emulsion. The present invention prepares modified agarwood fibers from agarwood raw materials, and combines whey protein with twin-screw extrusion combined with high-pressure microfluidization technology to prepare modified agarwood fiber emulsion, and then transports the modified agarwood fiber emulsion to meat raw materials, so that the rigidity of the meat tissue structure is significantly improved, and the meat tissue morphology can be kept good during long-term cooking or long-term frozen storage.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, and in particular to the preparation of a modified agarwood fiber emulsion and the application of the emulsion in improving meat quality. Background Art

[0002] Agarwood is an important and precious traditional Chinese medicinal material. It has the effects of promoting qi and relieving pain, warming the middle and stopping vomiting, and relieving asthma. It is often used to treat chest and abdominal distension and pain, stomach cold vomiting and hiccups, kidney deficiency, qi reversal and asthma. Modern pharmacological research also shows that agarwood has a variety of biologically active ingredients that are beneficial to human health. Agarwood fiber is an important component of agarwood. In the process of refining agarwood essential oil, insoluble agarwood fibers are often regarded as waste and lack effective utilization. These agarwood fibers also retain the unique flavor of agarwood. At the same time, if they are processed into dietary fiber by certain means, they can also have the effect of improving human intestinal health. Therefore, agarwood fibers have certain application prospects in the food field. Therefore, making agarwood fibers into food additives or processing aids through appropriate processes will better meet the needs of food diversification. Summary of the invention

[0003] The purpose of the present invention is to provide a preparation method of a modified agarwood fiber emulsion and its application in improving meat quality, so as to solve the above-mentioned problems in the background technology. The present invention prepares agarwood raw materials into modified agarwood fibers, and combines whey protein through twin-screw extrusion combined with high-pressure microfluidization technology to prepare modified agarwood fiber emulsion, and then delivers the modified agarwood fiber emulsion to the meat raw materials, so that the rigidity of the meat tissue structure is significantly improved, and the meat tissue morphology can be kept good during long-term cooking or long-term frozen storage. The modified agarwood fiber emulsion not only retains the unique flavor of agarwood, but also has certain dietary efficacy and antibacterial effect.

[0004] To achieve the above object, the present invention provides the following technical solutions:

[0005] One of the technical solutions of the present invention is to provide a method for preparing a modified agarwood fiber emulsion, comprising the following steps:

[0006] The agarwood raw material is crushed to obtain agarwood crude fiber, and enzymatically hydrolyzed to obtain purified agarwood fiber; the purified agarwood fiber is alkali-modified to obtain modified agarwood fiber;

[0007] The modified agarwood fiber, whey protein and water are mixed to obtain a premix, and the premix is ​​homogenized to obtain the modified agarwood fiber emulsion;

[0008] The homogenization process is twin-screw extrusion combined with high-pressure microfluidization process.

[0009] Preferably, the agarwood raw material is the agarwood component after essential oil is extracted.

[0010] Twin-screw extrusion technology is a process of continuous extrusion, shearing, mixing and plasticizing of materials through a twin-screw extruder, which helps to change the microstructure of modified agarwood fiber, improve its dispersibility and stability, and make it work better in the meat system. High-pressure micro-jet technology is a technology that uses high-pressure fluid to micro-process materials. The mixed emulsion is passed through tiny channels under high pressure to achieve further refinement of shearing, grinding and mixing, effectively preventing the sedimentation and agglomeration of particles in the modified agarwood fiber emulsion. The combined application of twin-screw extrusion and high-pressure micro-jet technology can give full play to the advantages of the two technologies, realize the efficient preparation of modified agarwood fiber emulsion, and make it have higher fineness, homogeneity and stability.

[0011] Preferably, the pulverization is pulverization until it passes through a 100-mesh sieve; the enzymatic hydrolysis is: mixing agarwood crude fiber, alkaline protease and water in a mass ratio of 1:0.01:9, adjusting the pH of the mixed system to 8.0, enzymolyzing at 50°C for 4h, and then inactivating at 100°C for 10min.

[0012] Preferably, the alkali modification is: mixing the purified agarwood fiber with a 1.5 vol% sodium hydroxide aqueous solution in a mass ratio of 1:20, stirring at 55° C. for 2 hours, filtering, and completing the alkali modification.

[0013] Preferably, the mass ratio of the modified agarwood fiber to whey protein is 2:1; and the amount of water added is 50% of the mass of the premix.

[0014] Preferably, the twin-screw extrusion combined with high-pressure microfluidization treatment is as follows: after the premix is ​​treated at a shear rate of 5000r / min for 3min, it is fed into the feeding trough of the twin-screw extruder at a rate of 18kg / h, and the premix is ​​humidified by water mist at a humidification amount of 1kg / h. The speed of the twin-screw extruder is 120r / min, and the implementation temperature of each zone is 50°C in the feeding zone, 90°C in the preheating zone, 110°C in the melting zone, 120°C in the mixing zone, 100°C in the exhaust zone, and 50°C in the cooling zone; after the extrusion is completed, the extruded material is obtained, and the extruded material is mixed with water in a mass ratio of 1:9, and subjected to high-pressure microfluidization treatment. The speed of the high-pressure microfluidization treatment is 8000r / min, the treatment pressure is 80MPa, the cycle is 2 times, the nozzle diameter is 80μm, the treatment time is 10min, and the modified agarwood fiber emulsion is obtained.

[0015] The second technical solution of the present invention is to provide a modified agarwood fiber emulsion obtained according to the above-mentioned preparation method.

[0016] The third technical solution of the present invention is to provide an application of the modified agarwood fiber emulsion in improving meat quality.

[0017] The fourth technical solution of the present invention is to provide a method for improving meat quality by adding the modified agarwood fiber emulsion into meat raw materials to improve meat quality.

[0018] Improving meat quality of the present invention refers to improving the antibacterial performance, cooking quality and frozen storage quality of meat.

[0019] Preferably, the meat raw material is meat having a myofibrillar tissue structure.

[0020] The invention is suitable for preparing various meats such as meat blocks, meat steaks and meat fillets.

[0021] Preferably, the method comprises the following steps:

[0022] The modified agarwood fiber emulsion is injected into the meat raw material by injection pickling, and the injection amount of the modified agarwood fiber emulsion is 1% of the mass of the meat raw material; then it is put into a vacuum tumbling machine, tumbled at 8r / min under 60kPa for 10 minutes, and a meat product injected with the modified agarwood fiber emulsion is obtained.

[0023] The beneficial technical effects of the present invention are as follows:

[0024] The invention prepares modified agarwood fiber from agarwood raw materials, combines whey protein with twin-screw extrusion and high-pressure microfluidization technology to prepare modified agarwood fiber emulsion, and then delivers the modified agarwood fiber emulsion to meat raw materials, so that the rigidity of the meat tissue structure is significantly improved, and the meat tissue morphology can be kept good during long-term cooking or long-term frozen storage. The modified agarwood fiber emulsion not only retains the unique flavor of agarwood, but also has certain dietary efficacy and antibacterial effect.

[0025] The moderate chewiness that fish meat should have is an important part of its deliciousness. However, long-term braising will gradually cause the fish meat to become too soft and mushy, losing its original sense of layering and taste changes; long-term freezing will also destroy the water structure in the fish meat, causing the fish meat to become looser and rougher after thawing, losing its original fresh and tender taste. The existing technology cannot solve these problems well. However, in the technical scheme of the present invention, it was found after testing that the modified agarwood fiber emulsion of the present invention has the most obvious modification effect, especially in the modification of fish meat with short and loose myofibrils, and can play a significant role in the development of braising fish meat products and the development of fish meat pre-prepared dishes that need to be frozen for a long time. In addition, the present invention solves the problem that agarwood fiber is currently difficult to apply in the food field. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0027] Figure 1 The particle size distribution curves of the crude agarwood fiber, purified agarwood fiber and modified agarwood fiber in Example 1.

[0028] Figure 2 These are scanning electron microscope images of the agarwood crude fiber (a), the purified agarwood fiber (b) and the modified agarwood fiber (c) in Example 1.

[0029] Figure 3 The water holding capacity, oil holding capacity and swelling capacity test results of the crude agarwood fiber, purified agarwood fiber and modified agarwood fiber in Example 1. Among them, (a) is water holding capacity, (b) is oil holding capacity, and (c) is swelling capacity.

[0030] Figure 4 The scanning electron microscope images are of the product of comparative example 1 (a) and the extruded material of example 1 (b).

[0031] Figure 5 The figures are the physical pictures and fluorescence images of the control group product (a) and the example 1 product (b).

[0032] Figure 6 To characterize the antibacterial effect of the blank group and modified agarwood fiber emulsion group.

[0033] Figure 7 The scanning electron microscope images of the blank group (not frozen after cooking), the modified agarwood fiber emulsion group (not frozen after cooking), the blank group (frozen for 6 months after cooking) and the modified agarwood fiber emulsion group (frozen for 6 months after cooking). Among them, (a) is the blank group (not frozen after cooking), (b) is the modified agarwood fiber emulsion group (not frozen after cooking), (c) is the blank group (frozen for 6 months after cooking), and (d) is the modified agarwood fiber emulsion group (frozen for 6 months after cooking).

[0034] Figure 8 Radar chart of sensory attributes of the blank group and modified agarwood fiber emulsion group.

[0035] Fig. 9 These are the gas chromatography-ion mobility spectrometry results of the agarwood raw material and the modified agarwood fiber emulsion in Example 1. DETAILED DESCRIPTION

[0036] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0037] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0038] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the invention pertains. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention.

[0039] The words “include,” “including,” “have,” “contain,” etc. used in the present invention are open-ended terms, meaning including but not limited to.

[0040] All raw materials used in the following examples and comparative examples of the present invention are commercially available products.

[0041] Example 1

[0042] A method for preparing a modified agarwood fiber emulsion:

[0043] (1) Preparation of modified agarwood fiber: The agarwood components after essential oil extraction were placed in a 45°C oven and dried to constant weight, ground with a pulverizer and passed through a 100-mesh sieve to obtain agarwood crude fiber; the agarwood crude fiber and water were mixed in a mass ratio of 1:9, the pH was adjusted to 8.0, and alkaline protease was added at 50°C for enzymatic hydrolysis for 4 h (the amount of alkaline protease added was 1% of the mass of the agarwood crude fiber, and the enzyme activity was 200,000 U / g), and after the enzymatic hydrolysis was completed, it was inactivated at 100°C for 10 min. The enzymatic hydrolysate was filtered and washed three times with clean water, dried in an oven at 45°C to constant weight, ground with a pulverizer and sieved with 100 mesh to obtain purified agarwood fiber; the purified agarwood fiber was mixed with a 1.5 vol% sodium hydroxide aqueous solution at a mass ratio of 1:20, stirred at 55°C for 2h for modification, filtered to obtain a filter residue after modification, and washed with clean water to pH = 7, dried in an oven at 45°C to constant weight, ground with a pulverizer and sieved with 100 mesh to obtain modified agarwood fiber.

[0044] (2) Preparation of modified agarwood fiber emulsion by twin-screw extrusion combined with high-pressure microfluidization technology: The modified agarwood fiber and whey protein were mixed in a mass ratio of 2:1, and purified water was added until the moisture content of the system reached 50wt%. The material was treated at a shear rate of 5000r / min for 3min, and then fed into the feeding trough of a twin-screw extruder at a rate of 18kg / h. The material was humidified by water mist (humidification amount 1kg / h). The speed of the extruder was 120r / min, and the implementation temperatures of each zone of the twin-screw extruder were 50°C in the feeding zone, 90°C in the preheating zone, 110°C in the melting zone, 120°C in the mixing zone, 100°C in the exhaust zone, and 50°C in the cooling zone. After the extrusion, the extrudate is obtained. Pure water is added to the extrudate until the water content of the system reaches 90%. High-pressure micro-jet treatment is carried out with a rotation speed of 8000 r / min, a treatment pressure of 80 MPa, 2 cycles, a nozzle diameter of 80 μm, and a treatment time of 10 min. The emulsion after the high-pressure micro-jet treatment is quickly cooled to 4°C through a cooling device at 0°C to obtain a modified agarwood fiber emulsion in a paste form.

[0045] Example 2

[0046] A method for improving meat quality using modified agarwood fiber emulsion:

[0047] The modified agarwood fiber emulsion was uniformly injected into the golden pomfret meat by injection marination using an injection machine. The injection amount of the modified agarwood fiber emulsion was 1% of the meat mass, the needle diameter was 2 mm, and the number of needles was 48. The injected meat block was placed in a vacuum tumbling machine and tumbled at 8 r / min for 10 minutes under 60 kPa to allow the modified agarwood fiber emulsion to better penetrate into the meat block, thereby obtaining a golden pomfret meat product injected with the modified agarwood fiber emulsion.

[0048] Comparative Example 1

[0049] The only difference from Example 1 is that step (2) is modified to:

[0050] The modified agarwood fiber and whey protein were mixed in a mass ratio of 2:1, and purified water was added until the moisture content of the system reached 50wt%. The material was treated at a shear rate of 5000r / min for 3min to obtain an agarwood fiber emulsion.

[0051] Comparative Example 2

[0052] The golden pomfret meat blocks were placed in a vacuum tumbling machine, and tumbled at 8 r / min for 10 min under 60 kPa to obtain a golden pomfret meat product.

[0053] Effect verification

[0054] 1. Comparison of the physical and chemical properties of the crude agarwood fiber, purified agarwood fiber and modified agarwood fiber in Example 1

[0055] 1.1 Particle size distribution

[0056] The particle size of crude agarwood fiber, purified agarwood fiber and modified agarwood fiber was measured using a Nano particle size analyzer to obtain the particle size distribution curve.

[0057] Figure 1 The particle size distribution curves of the crude agarwood fiber, purified agarwood fiber and modified agarwood fiber in Example 1.

[0058] Depend on Figure 1 It can be seen that the particle size distribution of agarwood crude fiber and purified agarwood fiber is relatively close, but the particle size distribution of modified agarwood fiber is relatively dispersed. This may be because conventional agarwood fibers often exist in the form of bundles, forming a relatively tight organizational structure; and after the modification treatment of the present invention, the fiber polymerization degree softens and hemicellulose is degraded. The particle size of agarwood fiber will directly affect its structure, porosity and surface area, thereby changing its physical, chemical and functional properties, because as the particle size of agarwood fiber decreases, the specific surface area of ​​the particles increases, and more functional groups will be exposed.

[0059] 1.2 Scanning electron microscopy analysis

[0060] The crude agarwood fiber, purified agarwood fiber and modified agarwood fiber were freeze-dried and vacuum-sprayed with gold. The sample images were taken with a scanning electron microscope at an accelerating voltage of 20Kv to observe the microscopic morphology and structure of the samples at a magnification of 2000 times.

[0061] Figure 2 These are scanning electron microscope images of the agarwood crude fiber (a), the purified agarwood fiber (b), and the modified agarwood fiber (c) in Example 1.

[0062] Depend on Figure 2 It can be seen that the agarwood crude fiber is blocky in microscopic structure and relatively intact as a whole. The rough part on the surface may be bound to protein, and the lamellar structure can be vaguely seen inside. The surface of the purified agarwood fiber is regular and smooth, which is because the impurities on the surface of the agarwood fiber are removed after enzymatic hydrolysis and washing. The surface of the modified agarwood fiber is more broken and sharp, the lamellar spatial structure basically disappears, the particles are denser, and more pores can be seen. The higher specific surface area may expose more hydrophilic groups inside, accompanied by stronger hydration properties, which helps to form a more stable emulsified system during the emulsification process.

[0063] 1.3 Water holding capacity, oil holding capacity and expansion capacity test

[0064] The water holding capacity test method is as follows: 0.5 g of dry sample is placed in a culture dish and mixed with excess pure water, and allowed to hydrate for 2 hours. The culture dish is then tilted to allow the wet sample to drain excess water, and this water is drawn out with a 1 mL syringe with a needle and weighed.

[0065] The water holding capacity calculation formula is: water holding capacity (g / g) = (sample wet weight - sample dry weight) / sample dry weight.

[0066] The oil retention test method is as follows: 1.0 g of sample is placed in a 50 mL centrifuge tube, mixed with 25 mL of soybean oil, equilibrated at room temperature for 2 hours, centrifuged at 4000 rpm for 10 minutes, and then the precipitate is collected and weighed.

[0067] The calculation formula of oil holding capacity is: Oil holding capacity (g / g) = (sample wet weight - sample dry weight) / sample dry weight.

[0068] The expansion force test method is as follows: weigh 0.3g of sample and place it in a 10mL centrifuge tube, shake it on the test bench until the volume stops decreasing, and read the volume. Then add 8mL of distilled water, mix well, let it stand at room temperature for 5 hours, and read the volume of the sample after expansion.

[0069] The expansion force calculation formula is: expansion force (mL / g) = (volume after expansion-volume before expansion) / sample dry weight.

[0070] Figure 3 The water holding capacity, oil holding capacity and swelling capacity test results of the crude agarwood fiber, purified agarwood fiber and modified agarwood fiber in Example 1. Among them, (a) is water holding capacity, (b) is oil holding capacity, and (c) is swelling capacity.

[0071] Depend on Figure 3 It can be seen that the modified agarwood fibers with a smaller average particle size showed higher water holding capacity, oil holding capacity and swelling capacity. This may be because, during the modification process, sodium hydroxide severely destroyed the hydrogen bonds of the cellulose structure in the agarwood fibers, exposing more free hydroxyl groups, which is more conducive to the binding of water / oil; and the modified agarwood fibers have more pores in the microstructure, providing more space to accommodate water or oil, which is conducive to the absorption and penetration of water molecules. The improvement in swelling capacity may be due to the higher degree of cellulose degradation in the agarwood fibers. The modification treatment causes the long cellulose chains to break and form smaller polymer chains, which leads to the expansion of space, while destroying the covalent bonds between hemicellulose and cellulose, and also destroying the ether bonds connecting hemicellulose to lignin.

[0072] 2. Effect of twin-screw extrusion combined with high-pressure microfluidization technology on the preparation of modified agarwood fiber emulsion

[0073] 2.1 Scanning electron microscopy analysis

[0074] The product of Comparative Example 1 and the extruded material after being processed by a twin-screw extruder in Example 1 were freeze-dried and vacuum-sprayed with gold. Sample images were taken with a scanning electron microscope at an accelerating voltage of 20 Kv to observe the microscopic morphology and structure of the samples at a magnification of 2000 times.

[0075] Figure 4 The scanning electron microscope images are of the product of comparative example 1 (a) and the extruded material of example 1 (b).

[0076] Depend on Figure 4 It can be clearly seen that the huge pressure generated by the twin-screw extrusion further sheared the complex of modified agarwood fiber and whey protein, resulting in a very significant improvement. The sample after twin-screw extrusion showed a more uniform texture, and the gaps around the fragmented fiber structure were more uniform and smaller, which would help it form a more stable system during the emulsification process.

[0077] 2.2 Emulsification status

[0078] The product of comparative example 1 was treated by the high-pressure microfluidization treatment method described in Example 1, and the obtained modified agarwood fiber emulsion was used as the control group. The modified agarwood fiber emulsions in Example 1 and the control group were taken, and the states of the two emulsions were observed after stabilization at room temperature for 2 weeks, and 0.025% rhodamine B (w / v) was added to the emulsion and mixed evenly, and the microscopic state of the emulsion was observed by fluorescence microscopy.

[0079] Figure 5 The figures are the physical pictures and fluorescence images of the control group product (a) and the example 1 product (b).

[0080] Depend on Figure 5 It can be seen that the product of the control group showed a small amount of liquid stratification. In contrast, the emulsion prepared by twin-screw extrusion combined with high-pressure microfluidization technology has better stability and no liquid stratification. At the same time, combined with the microscopic morphology of the emulsion under fluorescent staining, it can be found that the emulsion system prepared by twin-screw extrusion combined with high-pressure microfluidization technology is more evenly dispersed, which also confirms that it has better stability. It can be seen that high-pressure microfluidization alone will still lead to emulsion stratification and cannot achieve a good emulsification effect.

[0081] 3. Technical effect of modified agarwood fiber emulsion in improving fish quality

[0082] 3.1 Application potential of modified agarwood fiber emulsion in antibacterial application of fish meat

[0083] Microbial diversity analysis was performed on the golden pomfret meat prepared in Comparative Example 2 and Example 2 (respectively recorded as the blank group and the modified agarwood fiber emulsion group) and two fish meat samples stored frozen at -20°C for 6 months, and similar sequences were clustered into operational taxonomic units (OTUs) in the system.

[0084] Figure 6 To characterize the antibacterial effect of the blank group and modified agarwood fiber emulsion group.

[0085] Since Pseudomonas can produce ammonia, hydrogen sulfide and trimethylamine oxide, which produce unpleasant odors, reducing its content is an important manifestation of improving the quality of frozen golden pomfret meat.

[0086] Depend on Figure 6 It can be seen that the dominant spoilage bacteria of golden pomfret meat in the blank group (raw and unfrozen), the modified agarwood fiber emulsion group (raw and unfrozen) and the blank group (raw and frozen for 6 months) are all Pseudomonas. The proportion of Pseudomonas in the modified agarwood fiber emulsion group (raw and unfrozen) is 73.6%, which is significantly lower than 82.2% in the blank group (raw and unfrozen), indicating that the injection of modified agarwood fiber emulsion has a significant antibacterial effect on the dominant spoilage bacteria Pseudomonas in golden pomfret meat. At the same time, from the bacterial phase composition of the modified agarwood fiber emulsion group (raw and frozen for 6 months) and the blank group (raw and frozen for 6 months), it can be clearly seen that the injection of modified agarwood fiber emulsion changed the bacterial phase composition and the largest proportion of bacterial species in golden pomfret meat during frozen storage.

[0087] 3.2 Potential of modified agarwood fiber emulsion in improving the quality of fish meat during long-term cooking and frozen storage

[0088] The golden pomfret meat obtained in Comparative Example 2 and Example 2 (respectively recorded as the blank group and the modified agarwood fiber emulsion group) was boiled in boiling water for 30 minutes, and some samples were frozen and stored at -20°C for 6 months after boiling. Each sample was freeze-dried, vacuum-sprayed with gold, and then the sample image was taken with a scanning electron microscope at an accelerating voltage of 20Kv to observe the microscopic morphology and structure of the sample at a magnification of 200 times.

[0089] Figure 7 The scanning electron microscope images of the blank group (not frozen after cooking), the modified agarwood fiber emulsion group (not frozen after cooking), the blank group (frozen for 6 months after cooking) and the modified agarwood fiber emulsion group (frozen for 6 months after cooking). Among them, (a) is the blank group (not frozen after cooking), (b) is the modified agarwood fiber emulsion group (not frozen after cooking), (c) is the blank group (frozen for 6 months after cooking), and (d) is the modified agarwood fiber emulsion group (frozen for 6 months after cooking).

[0090] Depend on Figure 7It can be seen that the structure of the golden pomfret fish meat sample that was not injected with the modified agarwood fiber emulsion was loose and unevenly distributed, while the structure of the golden pomfret fish meat sample injected with the modified agarwood fiber emulsion was relatively tight and dense. The modified agarwood fiber emulsion significantly filled the gaps in the fish meat in the fish meat system. After 6 months of frozen storage, the muscle fiber structure of the samples was incomplete, with fractures and fiber gaps, and the proteins with supporting and connecting functions in the muscle were more strongly damaged. In contrast, the fish meat injected with the modified agarwood fiber emulsion had a relatively dense structure after frozen storage, which may be because the modified agarwood fiber emulsion slowed down the rate of protein degradation and played a certain protective role.

[0091] 3.3 Potential of modified agarwood fiber emulsion in improving fish flavor

[0092] The golden pomfret meat prepared in Comparative Example 2 and Example 2 (respectively referred to as the blank group and the modified agarwood fiber emulsion group) was steamed in boiling water for 15 minutes.

[0093] A 20-member sensory evaluation team was set up to conduct sensory evaluation on the samples of the blank group and the modified agarwood fiber emulsion group. The products were sensory evaluated based on five aspects: smell, taste, color, tissue state and overall preference. Each dimension was evaluated on a 20-point scale with a full score of 100. The evaluation indicators are shown in Table 1.

[0094] Table 1 Sensory evaluation indexes

[0095]

[0096] Figure 8 Radar chart of sensory attributes of the blank group and modified agarwood fiber emulsion group.

[0097] Depend on Figure 8 It can be seen that the golden pomfret fish meat sample of the modified agarwood fiber emulsion group (the golden pomfret fish meat prepared in Example 2) has a pleasant agarwood fragrance and taste compared to the blank group (the golden pomfret fish meat prepared in Comparative Example 2), the meat structure is more compact and dense, and the color does not change, and the overall preference is higher than the blank group. Therefore, the modified agarwood fiber emulsion shows good potential in improving the flavor of fish meat.

[0098] 3. Determination of flavor substances

[0099] Gas chromatography-ion mobility spectrometry was used, and 2 g of agarwood raw material and 2 mL of the modified agarwood fiber emulsion in Example 1 were taken as samples, respectively, and placed in a 20 mL headspace injection bottle. The sample was enriched and balanced at a temperature of 50 ° C and an oscillation frequency of 250 rpm for 20 minutes. 500 μL of the headspace was drawn from the injection needle and injected into the injection port. The volatile components were separated by a polar chromatographic column MXT-WAX (15m×0.53mm×1μm) and then injected into the gas chromatography-ion mobility spectrometry. The carrier gas (high-purity N2) E1 flow rate was 150 mL / min, and the E2 flow rate was 2, 2, 10, 50, 100 and 150 mL / min at 0, 2, 10, 20, 25 and 30 minutes, respectively. The LAV (Version 2.21) workstation was used to identify, organize data and draw pictures.

[0100] Fig. 9 These are the gas chromatography-ion mobility spectrometry results of the agarwood raw material and the modified agarwood fiber emulsion in Example 1.

[0101] Fig. 9 Among them, heptanal with "fat taste", 2-heptanone with "cheese taste", indole with "earthy taste", 2-methylpyrazine with "nut taste", 2-butanone with "fruit taste", and 1-penten-3-ol content are the key components that affect the richness of the volatile aroma of agarwood. Fig. 9 It can be seen that compared with the agarwood raw material, although the content of the above-mentioned volatile components in the modified agarwood fiber is reduced, it is still retained, so that it can still present a special aroma.

[0102] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. Application of modified agarwood fiber emulsion in improving meat quality, characterized in that: The preparation method of the modified agarwood fiber emulsion comprises the following steps: The agarwood raw material is crushed to obtain agarwood crude fiber, and enzymatically hydrolyzed to obtain purified agarwood fiber; the purified agarwood fiber is alkali-modified to obtain modified agarwood fiber; The modified agarwood fiber, whey protein and water are mixed to obtain a premix, and the premix is ​​homogenized to obtain the modified agarwood fiber emulsion; The homogenization process is twin-screw extrusion combined with high-pressure microfluidization process; The crushing is to crush until it passes through a 100-mesh sieve; the enzymatic hydrolysis is: mixing agarwood crude fiber, alkaline protease and water according to a mass ratio of 1:0.01:9, adjusting the pH of the mixed system to 8.0, enzymolyzing at 50°C for 4h, and then inactivating at 100°C for 10min.

2. The use according to claim 1, characterized in that: The alkali modification is as follows: the purified agarwood fiber is mixed with a 1.5 vol% sodium hydroxide aqueous solution at a mass ratio of 1:20, stirred at 55° C. for 2 hours, filtered, and the alkali modification is completed.

3. The use according to claim 1, characterized in that: The mass ratio of the modified agarwood fiber to the whey protein is 2:1; the amount of water added is 50% of the mass of the premix.

4. The use according to claim 1, characterized in that: The twin-screw extrusion combined with high-pressure micro-jet treatment is as follows: after the premix is ​​treated at a shear rate of 5000r / min for 3min, it is fed into the feeding trough of the twin-screw extruder at a rate of 18kg / h, and the premix is ​​humidified by water mist at a humidification amount of 1kg / h. The rotation speed of the twin-screw extruder is 120r / min, and the implementation temperature of each zone is 50°C in the feeding zone, 90°C in the preheating zone, 110°C in the melting zone, 120°C in the mixing zone, 100°C in the exhaust zone, and 50°C in the cooling zone; after the extrusion is completed, the extruded material is obtained, the extruded material is mixed with water in a mass ratio of 1:9, and subjected to high-pressure micro-jet treatment. The rotation speed of the high-pressure micro-jet treatment is 8000r / min, the treatment pressure is 80MPa, the cycle is 2 times, the nozzle diameter is 80μm, the treatment time is 10min, and the modified agarwood fiber emulsion is obtained after cooling.

5. A method for improving meat quality, characterized in that: The quality of meat is improved by adding the modified agarwood fiber emulsion described in any one of claims 1 to 4 into meat raw materials.

6. The method according to claim 5, characterized in that The following steps are involved: The modified agarwood fiber emulsion is injected into the meat raw material by injection pickling, and the injection amount of the modified agarwood fiber emulsion is 1% of the mass of the meat raw material; then it is put into a vacuum tumbling machine, and tumbled at 8r / min for 10 minutes under 60kPa to obtain a meat product injected with the modified agarwood fiber emulsion.

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