A method for removing fishy smell of marine fish protein by combined treatment of low-temperature plasma and purple yam polyphenol

Abstract

The application discloses a method for removing the fishy smell of sea fish protein by using low-temperature plasma and purple flower shannai polyphenol combined treatment. The low-temperature plasma is efficient and easy to operate, and is used for structural modification of sea fish sarcoplasmic protein and myofibrillar protein, so that the structure is unfolded to a certain extent and becomes loose, and the fishy smell substances are more easily removed. In addition, the purple flower shannai polyphenol has stronger combination ability with the hydrophobic group of the protein, the purple flower shannai polyphenol competes with the fishy smell substances for the combination sites, so that the fishy smell substances are released, and the two are synergistic, which is helpful to more thoroughly remove the fishy smell of the sea fish protein. The purple flower shannai polyphenol not only has the deodorizing effect, but also has the antioxidant property and the bacteriostatic property, and the effect of efficiently deodorizing and to a certain extent inhibiting the growth of microorganisms is realized.

Description

TECHNICAL FIELD

[0001] The present application relates to a method for removing the fishy smell of marine fish protein by combining low-temperature plasma and purple flower shannai polyphenol treatment. BACKGROUND

[0002] Marine fish is rich in nutrients, including essential amino acids, EPA, DHA, vitamin B, vitamin D, and trace elements such as calcium, iron, phosphorus, and zinc. Marine fish contains a variety of fishy smell substances, including aldehydes, alcohols, ketones, and a small amount of furan. Generally, the threshold of aldehyde is relatively low, and it contributes greatly to the flavor of marine fish. Hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and E-2-octenal are the main causes of fishy smell in marine fish. Generally speaking, proteins in food do not have a taste on their own, but they can bind or absorb flavor compounds, so some fishy smell substances have been combined in the extracted marine fish protein. In order to better utilize marine fish protein, it is particularly important to remove the fishy smell.

[0003] Common methods for removing fishy smell include adsorption, embedding, sensory masking, antioxidant deodorization, acid / base treatment, and biological deodorization. However, each method has its own limitations. Adsorption and embedding methods introduce materials that are not safe for food processing and are difficult to recover. Antioxidant deodorization is mainly used to inhibit fat oxidation and produce fewer fishy smell substances, but the amount of additives used is large, and the effect on fishy smell combined with marine fish protein is not clear. Acid / base treatment uses more chemical reagents, and sensory masking and biological deodorization produce new flavor components. These methods are not suitable for large-scale industrial production.

[0004] Current methods for removing undesirable flavors from marine fish are limited to physical, chemical, and biological single means to remove odors. For example, CN117678725A discloses a grape seed procyanidin pickling powder and its use in deodorization and preservation. The method uses a variety of complex antioxidants, a large amount of additives, and a long pickling time. CN106901138A discloses a method for removing fishy smell from hairtail. The method uses diluted deodorizing liquid to rinse the hairtail instead of soaking, which shortens the time but complicates the deodorizing liquid formula. There are few methods for removing fishy smell from marine fish protein, but the methods for removing fishy smell from soybean protein are similar. CN118303505A discloses a method for removing undesirable flavors from soybean protein during preparation and its application. The method uses pH adjustment to change the structure of the protein, and adds high-threshold, low-volatility food-grade compounds to affect the binding of the protein and fishy smell substances. However, the degree of protein denaturation caused by sodium hydroxide and hydrochloric acid is difficult to control, and the addition of food-grade compounds may introduce new flavors. Although the above methods have some degree of deodorization, they do not achieve efficient, safe, and natural industrial production, and further improvement is needed. SUMMARY

[0005] The purpose of this invention is to provide a method for removing the fishy odor of marine fish protein by using a combination of low-temperature plasma and galangal polyphenols.

[0006] This invention is achieved through the following technical solutions:

[0007] A method for removing the fishy odor of marine fish protein using a combined treatment of low-temperature plasma and kaempferol, the method comprising the following steps:

[0008] (1) Low-temperature plasma treatment of marine fish protein: marine fish sarcoplasmic protein and myofibrillar protein are treated with low-temperature plasma at a frequency of 50-150Hz, a voltage of 40-100kV, and a treatment time of 5-20min.

[0009] (2) Treatment of marine fish protein with polyphenol extract of galangal: Add 10-100 mg / g of polyphenol extract of galangal to the marine fish sarcoplasmic protein and myofibril protein solution that has been treated with low temperature plasma in step (1), mix well, and then magnetically stir at 4-8℃ for 20-30 min at a speed of 300-500 rpm to obtain deodorized marine fish protein.

[0010] Preferably, the marine fish include sea bass, tuna, and ribbonfish.

[0011] Preferably, the concentration of marine fish sarcoplasmic protein and myofibrillar protein in step (1) is 5-10 mg / mL, more preferably 8-10 mg / mL.

[0012] Preferably, step (1) involves low-temperature plasma treatment at a frequency of 100-150Hz and a voltage of 80-100kV for 15-20 minutes.

[0013] Preferably, step (2) is as follows: 50-100 mg / g of galangal polyphenol extract of the marine fish sarcoplasmic protein and myofibrillar protein solution that has been treated with low temperature plasma in step (1) is added, mixed well, and then magnetically stirred at 6-8℃ for 25-30 min at a speed of 400-500 rpm to obtain deodorized marine fish protein.

[0014] The extraction steps for marine fish sarcoplasmic protein are as follows: Add marine fish meat to 0.05-0.1 mol / L phosphate buffer solution with a pH of 7.3-7.5, homogenize for 1-3 min, freeze and centrifuge, collect the supernatant, repeat the above operation 2-3 times, and combine the supernatants to obtain sarcoplasmic protein.

[0015] Preferably, the homogenization conditions are 8000-10000 r / min.

[0016] The refrigerated centrifuge speed is 6000-8000 rpm, and the time is 15-20 min.

[0017] More preferably, the extraction step of the sarcoplasmic protein of the marine fish is as follows: the meat of the marine fish is added into 0.08-0.1 mol / L phosphate buffer solution with pH of 7.4-7.5, homogenized for 2-3 min, centrifuged at 7000-8000 rpm for 18-20 min, and the supernatant is taken out, and the above operation is repeated for 3 times, and the supernatant is combined to obtain the sarcoplasmic protein.

[0018] The extraction step of the myofibrillar protein is as follows: the precipitate after the extraction of the sarcoplasmic protein is collected, resuspended in 0.05-0.1 mol / L phosphate buffer solution with pH of 7.3-7.5, and the phosphate buffer solution further contains 0.5-0.6 mol / L NaCl, homogenized for 1-2 min, and centrifuged to take the supernatant. The above operation is repeated for 2-3 times, and the supernatant is combined to obtain the myofibrillar protein part.

[0019] More preferably, the extraction step of the myofibrillar protein is as follows: the precipitate after the extraction of the sarcoplasmic protein is collected, resuspended in 0.08-0.1 mol / L phosphate buffer solution with pH of 7.4-7.5, and the phosphate buffer solution further contains 0.5-0.6 mol / L NaCl, homogenized for 2 min, and centrifuged to take the supernatant. The above operation is repeated for 2-3 times, and the supernatant is combined to obtain the myofibrillar protein part.

[0020] The preparation method of the purple flower morus multicaulis polyphenol extract is as follows: after the purple flower morus multicaulis plant is picked, the rhizome thereof is taken, washed, and placed in a hot air drying box at 40-45 DEG C, more preferably 43-45 DEG C, dried overnight, then crushed and sieved to obtain purple flower morus multicaulis powder, the purple flower morus multicaulis powder and an ethanol aqueous solution are added according to the solid-liquid ratio of 1:10-1:40, more preferably 1:30-1:40, stirred uniformly, connected to a peristaltic pump, adjusted to a flow rate of 5-20 L / h, more preferably 10-20 L / h, and bubbles are excluded, so that the sample is fully flowed through a pulse electric field treatment chamber, and pulse electric field treatment is carried out, and the pulse electric field treatment conditions are as follows: field strength 1-8 kV / cm, frequency 100-1000 Hz, and pulse number 10-60, more preferably, field strength 4-8 kV / cm, frequency 500-1000 Hz, and pulse number 40-60, then centrifuged to obtain the supernatant, and the supernatant is freeze-dried to obtain the polyphenol bioactive substance.

[0021] The mass fraction of the ethanol aqueous solution is 70-80 wt%.

[0022] The beneficial effects of the present application are as follows:

[0023] (1) The present application utilizes low-temperature plasma which is efficient and easy to operate to modify the structure of sea fish myoplasm protein and myofibrillar protein, so that the structure is unfolded to a certain extent and becomes loose, the hydrophobic group of the protein combined with the fishy smell substance is exposed, and the fishy smell substance is more easily removed. In addition, the purple flower kandira polyphenol has stronger binding ability with the hydrophobic group of the protein, and the purple flower kandira polyphenol competes with the fishy smell substance for the binding site, so that the fishy smell substance is released, and the two synergistically act, which helps to more thoroughly remove the fishy smell of sea fish protein.

[0024] (2) The present application utilizes pulse electric field to extract the active substance of purple flower kandira polyphenol, which is accurate and efficient. The extracted purple flower kandira polyphenol not only has the effect of deodorization, but also has antioxidant and antibacterial properties, so that the effect of efficient deodorization and inhibition of microbial growth to a certain extent is realized.

[0025] (3) The present application has simple process and easy-to-obtain raw materials, and expands the application of purple flower kandira polyphenol and deodorized sea fish protein. DETAILED DESCRIPTION

[0026] The following is a further description of the present application, but not a limitation of the present application.

[0027] Example 1

[0028] (1) Myoplasm protein extraction: 10g of fresh sea bass dorsal meat is added into 100mL of 0.05mol / L phosphate buffer (pH7.3), homogenized for 1min (8000r / min), frozen and centrifuged (6000rpm, 15min), and the supernatant is taken. The above operation is repeated twice, and the supernatant is combined to obtain the myoplasm protein part.

[0029] (2) Myofibrillar protein extraction: collect the precipitate after extracting the myoplasm protein, resuspend it in 100mL of 0.05mol / L phosphate buffer (pH7.3 containing 0.5mol / L NaCl), homogenize for 1min and centrifuge, and take the supernatant. The above operation is repeated twice, and the supernatant is combined to obtain the myofibrillar protein part.

[0030] (3) Extraction of purple flower kandira polyphenol: after the purple flower kandira plant is picked, the rhizome is taken, washed, placed in a 40℃ hot air drying oven and dried overnight, then crushed and sieved to obtain purple flower kandira powder. The purple flower kandira powder and 70wt% ethanol aqueous solution are added in a solid-liquid ratio of 1:10, stirred uniformly, connected to a peristaltic pump, adjusted to a flow rate of 5L / h and removed bubbles, so that the sample flows through the pulse electric field treatment chamber, then centrifuged to obtain the supernatant, which is freeze-dried to obtain polyphenol bioactive substances; the pulse electric field treatment conditions are: field strength 1kV / cm, frequency 100Hz, and pulse number 10.

[0031] (4) Low temperature plasma treatment of fish protein: 20 mL of 5 mg / mL of sea bass muscle sarcoplasmic protein and myofibrillar protein was poured into a culture dish, and low temperature plasma treatment was performed at a frequency of 50 Hz and a voltage of 40 kV for 5 min;

[0032] (5) Purple flower shannona polyphenol extract treatment of fish protein: 10 mg / g of purple flower shannona polyphenol extract was added to the low temperature plasma treated sea bass muscle sarcoplasmic protein and myofibrillar protein solution, and after mixing, it was magnetically stirred at 4°C for 20 min at a speed of 300 rpm to obtain the deodorized fish protein. It was determined that the contents of the main fishy substances, hexanal, heptanal, nonanal, 2-octene-1-ol and decanal, in the sea bass muscle sarcoplasmic protein and myofibrillar protein of the present embodiment were reduced by 45.1%, 27.3%, 16.4%, 10.0% and 2.9% respectively compared with the untreated protein.

[0033] Example 2

[0034] (1) Muscle sarcoplasmic protein extraction: 30 g of fresh sea bass dorsal muscle was added to 300 mL of 0.08 mol / L phosphate buffer (pH 7.4), homogenized for 2 min (9000 r / min), frozen and centrifuged (7000 rpm, 18 min), and the supernatant was collected. The above operation was repeated twice, and the supernatant was combined to obtain the muscle sarcoplasmic protein fraction;

[0035] (2) Myofibrillar protein extraction: the precipitate after extracting the muscle sarcoplasmic protein was resuspended in 300 mL of 0.08 mol / L phosphate buffer (pH 7.4 containing 0.5 mol / L NaCl), homogenized for 2 min and centrifuged, and the supernatant was collected. The above operation was repeated twice, and the supernatant was combined to obtain the myofibrillar protein fraction.

[0036] (3) Extraction of purple flower shannona polyphenol: after the purple flower shannona plant was picked, the rhizome was washed, dried in a hot air drying oven at 43°C overnight, then crushed and sieved to obtain purple flower shannona powder. The purple flower shannona powder and 75 wt% ethanol aqueous solution were added in a solid-liquid ratio of 1:30, stirred uniformly, connected to a peristaltic pump, adjusted the flow rate to 10 L / h and removed the air bubbles, and the sample was fully flowed through the pulse electric field treatment chamber for pulse electric field treatment, then centrifuged to obtain the supernatant, which was freeze-dried to obtain the polyphenol bioactive substance; the pulse electric field treatment conditions were: field strength 4 kV / cm, frequency 500 Hz, pulse number 40;

[0037] (4) Low temperature plasma treatment of fish protein: 25 mL of 8 mg / mL of sea bass muscle sarcoplasmic protein and myofibrillar protein was poured into a culture dish, and low temperature plasma treatment was performed at a frequency of 100 Hz and a voltage of 80 kV for 15 min;

[0038] (5) Fish protein treated by purple hedyotis diffusa polyphenol extract: 50 mg / g protein of purple hedyotis diffusa polyphenol extract was added into the low-temperature plasma treated sea bass muscle sarcoplasmic protein and myofibrillar protein solution, and then mixed and stirred at 6°C for 25 min at a speed of 400 rpm to obtain the fish protein treated to remove fishy smell. It was determined that, compared with the untreated protein, the contents of the main fishy smell substances, i.e. hexanal, heptanal, nonanal, 2-octene-1-ol and decanal, in the sea bass muscle sarcoplasmic protein and myofibrillar protein of the present embodiment were reduced by 49.6%, 29.8%, 18.3%, 11.4% and 3.1%, respectively.

[0039] Comparative Example 1

[0040] Reference Example 2, except that step (5) was not performed. It was determined that, compared with the untreated protein, the contents of the main fishy smell substances, i.e. hexanal, heptanal, nonanal, 2-octene-1-ol and decanal, in the sea bass muscle sarcoplasmic protein and myofibrillar protein of the present comparative example were reduced by 18.9%, 6.8%, 3.3%, 1.4% and 0.5%, respectively.

[0041] Comparative Example 2

[0042] Reference Example 2, except that step (4) was not performed. It was determined that, compared with the untreated protein, the contents of the main fishy smell substances, i.e. hexanal, heptanal, nonanal, 2-octene-1-ol and decanal, in the sea bass muscle sarcoplasmic protein and myofibrillar protein of the present comparative example were reduced by 30.6%, 18.2%, 10.3%, 6.4% and 1.1%, respectively.

[0043] It can be known from the comparison between Example 2 and Comparative Examples 1 and 2 that, in Example 2, the steps (4) and (5) have a synergistic effect, and the fishy smell of sea bass protein is more completely removed.

[0044] Example 3

[0045] (1) Sarcoplasmic protein extraction: 50 g of fresh sea bass dorsal meat was added into 500 mL of 0.1 mol / L phosphate buffer (pH 7.5), homogenized for 3 min (10000 r / min), and centrifuged (8000 rpm, 20 min) to obtain the supernatant. The above operation was repeated 3 times, and the supernatants were combined to obtain the sarcoplasmic protein part;

[0046] (2) Myofibrillar protein extraction: the precipitate after the extraction of the sarcoplasmic protein was resuspended in 500 mL of 0.1 mol / L phosphate buffer (pH 7.5, containing 0.6 mol / L NaCl), homogenized for 2 min and centrifuged to obtain the supernatant. The above operation was repeated 3 times, and the supernatants were combined to obtain the myofibrillar protein part.

[0047] (3) Extraction of purple flower shannone polyphenol: After the purple flower shannone plant is picked, the rhizome thereof is washed and placed in a hot air drying oven at 45°C for drying overnight, then crushed and sieved to obtain purple flower shannone powder. The powder is added into 80wt% ethanol aqueous solution at a ratio of 1:40, stirred uniformly, connected to a peristaltic pump, adjusted to a flow rate of 20L / h and removed of air bubbles, so that the sample is fully flowed through the pulse electric field treatment chamber for pulse electric field treatment, then centrifuged to obtain supernatant. The supernatant is freeze-dried to obtain polyphenol bioactive substances. The pulse electric field treatment conditions are: field strength 8kV / cm, frequency 1000Hz, and pulse number 60.

[0048] (4) Low-temperature plasma treatment of fish protein: 30mL of 10mg / mL sea bass muscle protein and myofibrillar protein are poured into a culture dish for low-temperature plasma treatment at a frequency of 150Hz and a voltage of 100kV for 20min.

[0049] (5) Purple flower shannone polyphenol extract treatment of fish protein: 100mg / g of the purple flower shannone polyphenol extract is added into the low-temperature plasma treated sea bass muscle protein and myofibrillar protein solution, mixed uniformly, and then magnetically stirred at 8°C for 30min at a speed of 500rpm to obtain the fish protein treated for removing fishy smell. It is determined that, compared with the untreated protein, the contents of the main fishy smell substances, i.e. hexanal, heptanal, nonanal, 2-octene-1-ol and decanal, are reduced by 51.3%, 30.7%, 19.6%, 12.9% and 4.0% respectively.

[0050] Example 4

[0051] (1) Muscle protein extraction: The frozen swordfish fillet is thawed and stirred, 30g of which is added into 300mL of 0.08mol / L phosphate buffer (pH7.4), homogenized for 2min (9000r / min), and centrifuged (7000rpm, 18min) to obtain the supernatant. The above operation is repeated twice, and the supernatants are combined to obtain the muscle protein part.

[0052] (2) Myofibrillar protein extraction: The precipitate after the muscle protein extraction is collected and resuspended in 300mL of 0.08mol / L phosphate buffer (pH7.4 containing 0.5mol / L NaCl), homogenized for 2min and centrifuged to obtain the supernatant. The above operation is repeated twice, and the supernatants are combined to obtain the myofibrillar protein part.

[0053] (3) Extraction of purple flower shannone polyphenol: After the purple flower shannone plant is picked, its rhizome is taken, washed, and placed in a 43°C hot air drying oven for drying overnight, then crushed, sieved, and purple flower shannone powder is obtained. The purple flower shannone powder and 75wt% ethanol aqueous solution are added according to a material-liquid ratio of 1:30, stirred uniformly, connected to a peristaltic pump, the flow rate is adjusted to 10L / h and air bubbles are removed, the sample is fully flowed through the pulse electric field treatment chamber, pulse electric field treatment is performed, and then centrifugation is performed, the supernatant is obtained, and after freeze-drying, polyphenol bioactive substances are obtained; the pulse electric field treatment conditions are: field strength 4kV / cm, frequency 500Hz, pulse number 40;

[0054] (4) Low-temperature plasma treatment of fish protein: 25mL of 8mg / mL tuna muscle protein and myofibrillar protein is poured into a culture dish, low-temperature plasma treatment is performed, the frequency is 100Hz, the voltage is 80kV, and the treatment time is 15min;

[0055] (5) Purple flower shannone polyphenol extract treatment of fish protein: 50mg / g of purple flower shannone polyphenol extract is added to the low-temperature plasma treated tuna muscle protein and myofibrillar protein solution, stirred uniformly, and then magnetically stirred at 6°C for 25min at a speed of 400rpm to obtain deodorized fish protein. It is determined that, compared with the untreated protein, the contents of the main fishy substances hexanal, heptanal, nonanal, 2-octene-1-ol and decanal in the tuna muscle protein and myofibrillar protein of the present embodiment are reduced by 47.3%, 25.5%, 19.1%, 12.7% and 3.9%, respectively.

[0056] Comparative Example 3

[0057] Reference Example 4, except that step (5) is not performed. It is determined that, compared with the untreated protein, the contents of the main fishy substances hexanal, heptanal, nonanal, 2-octene-1-ol and decanal in the tuna muscle protein and myofibrillar protein of the present comparative example are reduced by 16.1%, 5.9%, 4.6%, 1.9% and 0.5%, respectively.

[0058] Comparative Example 4

[0059] Reference Example 4, except that step (4) is not performed. It is determined that, compared with the untreated protein, the contents of the main fishy substances hexanal, heptanal, nonanal, 2-octene-1-ol and decanal in the tuna muscle protein and myofibrillar protein of the present comparative example are reduced by 23.6%, 13.2%, 8.3%, 8.4% and 1.7%, respectively.

[0060] Comparing Example 4 with Comparative Examples 3 and 4, it can be seen that the synergistic effect of steps (4) and (5) in Example 4 is more thorough in removing the fishy smell of tuna protein.

[0061] The above embodiments are the preferred embodiments of the present application, but the embodiments of the present application are not limited by the above embodiments, and any changes, modifications, substitutions, combinations, simplifications, etc. made without departing from the spirit and principles of the present application shall be equivalent replacement manners and shall be included in the protection scope of the present application.

Claims

1. A method for removing the fishy smell of marine fish protein by combined treatment with low-temperature plasma and purple yam polyphenol, characterized in that, The method comprises the following steps: (1) low temperature plasma treatment of marine fish protein: the myosin and myofibrillar protein of marine fish is treated by low temperature plasma, the frequency is 50-150 Hz, the voltage is 40-100 kV, and the treatment time is 5-20 min; (2) the marine fish protein treated by low temperature plasma in step (1) is added with 10-100 mg / g of purple flower shannona polyphenol extract, and then uniformly mixed and magnetically stirred at 4-8 DEG C for 20-30 min at a rotating speed of 300-500 rpm to obtain the marine fish protein treated by removing fishy smell; the preparation method of the purple flower shannona polyphenol extract is as follows: after the purple flower shannona plant is picked, the rhizome is washed, dried in a hot air drying oven at 40-45 DEG C overnight, crushed and sieved to obtain purple flower shannona powder, the powder is added into 70-80 wt% ethanol aqueous solution according to a solid-liquid ratio of 1:10-1:40, uniformly stirred, connected to a peristaltic pump, the flow rate is adjusted to 5-20 L / h and air bubbles are removed, and then the sample is fully flowed through a pulse electric field treatment chamber for pulse electric field treatment under the following conditions: field strength 1-8 kV / cm, frequency 100-1000 Hz, and pulse number 10-60, and then centrifuged to obtain supernatant, which is freeze-dried to obtain polyphenol bioactive substances.

2. The method of claim 1, wherein, In step (1), the concentration of the myosin and myofibrillar protein of marine fish is 5-10 mg / mL.

3. The method of claim 1, wherein, In step (1), the concentration of the myosin and myofibrillar protein of marine fish is 8-10 mg / mL.

4. The method of claim 1, wherein, In step (1), the low temperature plasma treatment is performed at a frequency of 100-150 Hz and a voltage of 80-100 kV for 15-20 min.

5. The method of claim 1, wherein, In step (2), the myosin and myofibrillar protein of marine fish treated by low temperature plasma in step (1) is added with 50-100 mg / g of purple flower shannona polyphenol extract, and then uniformly mixed and magnetically stirred at 6-8 DEG C for 25-30 min at a rotating speed of 400-500 rpm to obtain the marine fish protein treated by removing fishy smell.

6. The method of claim 1, wherein, The extraction steps of the myosin of marine fish are as follows: fresh marine fish meat is added into 0.05-0.1 mol / L phosphate buffer solution with a pH of 7.3-7.5, homogenized at 8000-10000 r / min for 1-3 min, frozen and centrifuged, the supernatant is taken, and the above operation is repeated 2-3 times, and the supernatant is combined to obtain the myosin.

7. The method of claim 6, wherein, The homogenization condition is 8000-10000 r / min, and the frozen centrifugation speed is 6000-8000 rpm for 15-20 min.

8. The method of claim 1, wherein, The extraction steps of the myosin of marine fish are as follows: marine fish meat is added into 0.08-0.1 mol / L phosphate buffer solution with a pH of 7.4-7.5, homogenized at 9000-10000 r / min for 2-3 min, frozen and centrifuged at 7000-8000 rpm for 18-20 min, the supernatant is taken, and the above operation is repeated 3 times, and the supernatant is combined to obtain the myosin.

9. The method of claim 1, wherein, The myofibrillar protein extraction step is as follows: collect the precipitate after extracting the sarcoplasmic protein, resuspend in 0.05-0.1 mol / L phosphate buffer with pH 7.3-7.5, which also contains 0.5-0.6 mol / L NaCl, homogenize for 1-2 min, centrifuge, take the supernatant, repeat the above operation 2-3 times, and combine the supernatants to obtain the myofibrillar protein part.

10. The method of claim 1, wherein, The myofibrillar protein extraction step is as follows: collect the precipitate after extracting the sarcoplasmic protein, resuspend in 0.05-0.1 mol / L phosphate buffer with pH 7.3-7.5, which also contains 0.5-0.6 mol / L NaCl, homogenize for 1-2 min, centrifuge, take the supernatant, repeat the above operation 2-3 times, and combine the supernatants to obtain the myofibrillar protein part. The myofibrillar protein extraction step is as follows: collect the precipitate after extracting the sarcoplasmic protein, resuspend in 0.05-0.1 mol / L phosphate buffer with pH 7.3-7.5, which also contains 0.5-0.6 mol / L NaCl, homogenize for 1-2 min, centrifuge, take the supernatant, repeat the above operation 2-3 times, and combine the supernatants to obtain the myofibrillar protein part.