Premade smooth fresh fish fillet with enhanced boiling fastness and high water retention rate as well as preparation and preservation method of premade smooth fresh fish fillet

Abstract

The invention provides prefabricated smooth fresh fish fillets with enhanced boiling fastness and high water retention rate and a preparation and preservation method thereof, and belongs to the technical field of fresh fish fillet products. The fresh fish fillet is prepared from the following raw materials in parts by mass: 100 parts of fish meat, 0.5-1 part of albumin peptide, 0.5-1 part of inulin, 0.2-0.5 part of TGase enzyme and 0.5-1 part of konjac glucomannan. The making method can effectively solve the problems that in the prior art, the water retention rate is reduced after hot cooking of fish meat, the meat quality is'dry and astringent 'and is not smooth and tender enough, so that the made and stored prefabricated fresh fish fillets have high water content, the freshness is well kept during freezing, the fish fillets are not prone to damage after being cooked for a long time during cooking, and the quality of the fish fillets is improved. Good tenderness and completeness can be kept, and the fish meat is transparent in color and luster and full, tender and smooth in meat quality.

Description

Technical Field

[0001] The invention belongs to the technical field of fresh fish fillet products, and in particular relates to a prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate and a preparation and preservation method thereof. Background Art

[0002] As an important raw material for aquatic pre-prepared dishes such as boiled fish and pickled fish, the quality of fish meat directly determines the quality and sales of the products. Compared with other livestock and poultry meats such as pork and beef, fish meat has no coarse tendons and its fiber tissue structure is not tight. Most traditional fresh fish fillets are not processed in the production process. They are only simply cleaned, sliced ​​and frozen for packaging. During the hot cooking process, the fish meat package is prone to fragmentation. The muscle tissue will shrink and lose water, increase hardness, and the muscle will be layered and segmented, resulting in a loose structure and reduced quality, which affects consumers' acceptance of the product. Therefore, it is urgent to study the texture maintenance technology of fish meat during the hot cooking process to improve the product processing quality and provide a reference for the quality maintenance technology of fish meat pre-prepared dishes. Summary of the invention

[0003] The invention provides a prefabricated smooth fresh fish fillet with high water retention rate and enhanced boiling resistance and a preparation and preservation method thereof, which can effectively solve the problems of reduced water retention rate of fish meat after hot boiling, "dry" and lack of water in the meat, and lack of smoothness and tenderness.

[0004] In order to achieve the above object, the present invention provides a prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate, which is composed of the following raw materials in parts by weight:

[0005] 100 parts of fish meat, 0.5-1 part of albumin peptide, 0.5-1 part of inulin, 0.2-0.5 part of TGase enzyme, and 0.5-1 part of konjac glucomannan.

[0006] In the above scheme, albumin peptide, its soybean oligopeptide as a functional chelating agent, can effectively improve the texture characteristics of fish meat after hot cooking through its own gelation effect; it can improve the water holding capacity of fish meat myofibrillar protein and increase the water retention rate of fish meat. The hydroxyl part in inulin can bind to protein, inhibit protein aggregation, and the hydrogen bond in the hydroxyl group can also bind to water molecules, reduce the mobility of water molecules and the content of freezable water, and improve water retention capacity. TGase enzyme is a protein cross-linking agent, which causes intramolecular and intermolecular covalent cross-linking of polypeptides, thereby improving the structure and function of proteins, significantly improving their thermal stability, water retention capacity and gelation capacity, and improving their water retention. Konjac glucomannan can improve the gelation properties and emulsification properties of myofibrillar protein. It has a very strong ability to form gels, and plays a significant role in water retention and gel enhancement in the process of heating fish protein to form gels. In addition, konjac glucomannan can inhibit the growth and reproduction of microorganisms and has a good preservation effect. Several components work synergistically to significantly improve the textural properties and water retention of fish fillets.

[0007] Preferably, the fish meat is selected from at least one of rainbow trout, basa fish, yellow croaker, sea bass, braid fish, guppy and tilapia.

[0008] Preferably, compared with unprocessed fish fillets, the pre-prepared smooth fresh fish fillets with enhanced boiling resistance and high water retention rate have a hardness increased by 10%-30%, cohesion increased by 6%-20%, elasticity increased by 8%-25%, and chewiness increased by 10%-20%.

[0009] Preferably, compared with unprocessed fish fillets, the water retention rate of the high water retention rate pre-prepared smooth fresh fish fillets with enhanced boiling resistance is increased by 2.5%-5%.

[0010] The present invention also provides a method for preparing the prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate according to any one of the above technical solutions, comprising the following steps:

[0011] Immerse the fresh fish fillet in a solution containing albumin peptide, inulin and TGase enzyme for 5-10 seconds, and dry at 30-40°C for 10-20 minutes;

[0012] Then, the konjac glucomannan solution is brushed on the surface of the fish fillet, and then dried at 30-40° C. for 10-20 minutes to obtain a prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate.

[0013] The present invention also provides a method for preserving the freshness of the prefabricated smooth fresh fish fillets with enhanced boiling resistance and high water retention rate as described in any of the above technical solutions, by subjecting the prefabricated smooth fresh fish fillets to glaze treatment and then placing them in a PE film for vacuum sealing and freezing. It is understood that the glaze treatment can isolate the frozen aquatic food from air, prevent food oxidation, reduce dry loss, maintain its freshness and color, and thus increase the commercial value of the food.

[0014] Preferably, the ice coating treatment is specifically as follows:

[0015] Freeze the fish fillets at -18 to -20°C for 6-8 hours, then immerse them in 1°C water for 10-15 seconds.

[0016] Preferably, the thickness of the ice coating is 0.5-1mm. By coating a thin layer of ice coating, moisture can be effectively locked in to maintain the taste and freshness of aquatic products. Generally speaking, controlling the amount of ice coating at 5-10% can play a good protective role. Too thick ice coating will affect the sensory perception of the product.

[0017] Preferably, compared with the pre-prepared smooth fresh fish fillets with enhanced boiling resistance and high water retention rate which are directly placed in a PE film and vacuum-sealed and frozen for storage, after the glazing treatment, the TVB-N of the fish fillets is reduced by 5%-15% and the juice loss rate is reduced by 3%-5%, so as to better maintain the freshness of the fish fillets.

[0018] The present invention also provides a preservation method for maintaining the freshness of fish fillets, which comprises the following steps: treating the fish fillets with the ice coating treatment described in the above technical solution, and then placing the fish fillets in a PE film for vacuum sealing and freezing.

[0019] Compared with the prior art, the advantages and positive effects of the present invention are:

[0020] The method for preparing and preserving the prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate provided by the present invention can effectively solve the problems existing in the prior art, such as the reduced water retention rate of fish meat after hot boiling, the "dry" and water-deficient meat, and the lack of smoothness. The preparation method of the present invention is suitable for fresh fish fillets with short muscle fibers (commonly known as "garlic meat"). The prefabricated fresh fish fillets prepared and preserved by the method have a higher water content, and the freshness is better maintained during freezing. The fish fillets are not easily damaged after long-term steaming during cooking, and can maintain good tenderness and integrity. The fish meat has a transparent color and the meat is plump and tender. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a diagram of fish fillets made of different raw materials after being cooked in Example 1 of the present invention;

[0022] Figure 2 This is a graph showing the water retention rates of fish fillets of different raw materials in Example 1 of the present invention;

[0023] Figure 3 It is a graph of water retention rate of rainbow trout fillets with different component contents in Example 2, Example 3 and Example 4 of the present invention;

[0024] Figure 4 It is a graph of water retention rate of Pangasius fillets with different component contents in Example 2, Example 3 and Example 4 of the present invention;

[0025] Figure 5 It is a graph of water retention rate of sea bass fillets with different component contents in Example 2, Example 3 and Example 4 of the present invention;

[0026] Figure 6 is a TVBN diagram of the fish fillet in Example 5 of the present invention;

[0027] Figure 7 This is a graph showing the juice loss rate of fish fillets in Example 5 of the present invention;

[0028] Figure 8 It is a graph of water retention rate of rainbow trout fillets of different components in Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5 and Comparative Example 6 of the present invention;

[0029] Fig. 9 It is a graph of water retention rate of pangasius fillets of different components in Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, and Comparative Example 6 of the present invention;

[0030] Fig.10 This is a graph showing the water retention rate of sea bass fillets with different components in Comparative Examples 1, 2, 3, 4, 5 and 6 of the present invention. DETAILED DESCRIPTION

[0031] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] In order to verify that the scheme of the present invention has an improvement effect on the boiling resistance and water retention rate of different fresh fish fillets, rainbow trout, basa fish and sea bass fillet samples purchased from the market were selected as research objects. The "parts" described in the following examples are all "parts by mass".

[0033] Example 1

[0034] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in a solution containing 1 portion of albumin peptide, 1 portion of inulin and 0.5 portion of TGase for 5-10 seconds, dried at 30-40°C for 10 minutes, and then 1 portion of konjac glucomannan solution is brushed on the surface of each fillet with a silica gel brush, and dried at 30-40°C to obtain prefabricated smooth fresh fish fillets with enhanced boiling resistance and high water retention rate.

[0035] The fish fillets were boiled at 200°C for 10 minutes, and the texture, color and water retention of the fish fillet samples were measured.

[0036] Determination of texture properties

[0037] The parameters for texture property determination are: TPA mode, TA 44 probe, test speed 1 mm / s. The hardness, cohesion, elasticity and chewiness of the samples were measured. The specific test results are shown in Table 1. The untreated fish fillets in Table 1 are fish fillets that were simply washed, sliced ​​and then frozen and packaged.

[0038] Table 1

[0039]

[0040]

[0041] When the fish is cooked, the protein will be denatured, the endogenous heat-activated protease will induce the decomposition of myofibrillar protein and gel deterioration will occur, the muscle fiber bundles will be severely damaged, the structure will be broken, and the muscle will form a loose tissue structure. Table 1 shows the texture characteristics (hardness, cohesion, elasticity, chewiness) parameters of the fish fillets in different treatment groups. It can be seen from Table 1 that whether it is rainbow trout, basa fish or sea bass fillets, after treatment, the texture characteristics are significantly improved. Specifically, its hardness and cohesion are significantly improved, and at the same time, the elasticity, chewiness and other indicators also show similar results, indicating that the cooking resistance of the fish fillets prepared by the present invention is significantly improved.

[0042] Colorimetry

[0043] The chromaticity was measured using a CS-650 spectrophotometer. The results are shown in Table 2.

[0044] Table 2

[0045] L a b Unprocessed rainbow trout fillets 66.17 17.38 16.68 Rainbow trout fillet treatment group 67.05 25.42 23.03 Unprocessed Pangasius fillet 54.47 -3.25 -0.45 Pangasius fillet processing group 59.74 -4.29 -1.65 Unprocessed sea bass fillet 57.95 -2.30 0.97 Seabass fillet processing group 65.44 -3.96 -0.50

[0046] Depend on Figure 1As shown in Table 2, compared with the control group (a), the color of the fish fillets in the treatment group (b) was better maintained, the meat of rainbow trout was orange-red with luster, and the L value (representing brightness), a value (representing red-green degree) and b value (representing yellow-blue degree) of the fish fillets in the treatment group were significantly higher than those in the control group; the meat color of the fish fillets of basa fish (treatment group (d), control group (c)) and sea bass (treatment group (f), control group (e)) was white, the L value of the fish fillets in the treatment group was significantly higher than that in the control group, and the a value and b value were lower than those in the control group, indicating that compared with the control group, the color of the fish fillets in the treatment group was whiter and more lustrous, indicating that the color of the fish fillets in the treatment group was better maintained.

[0047] Water retention determination

[0048] The water retention capacity is determined by placing an equal amount of sample into a centrifuge tube plugged with 1 / 3 cotton, centrifuging at 2000×g for 20 minutes, and measuring the weight before and after centrifugation. The calculation formula is as follows:

[0049]

[0050] Where: m0 is the weight of the empty centrifuge tube; m1 is the weight of the centrifuge tube before centrifugation; m2 is the weight of the centrifuge tube after centrifugation.

[0051] Water retention refers to the ability of meat products to retain their original moisture when subjected to external forces. Studies have found that when meat is heated, its water retention decreases significantly, and the higher the degree of heating, the more obvious the decrease in water retention. The water retention of meat products is one of the important indicators for measuring the quality of products. Figure 2 It can be seen that no matter it is rainbow trout, basa fish or sea bass fillet, the water retention rate of the samples is higher than that of the control group. The water retention rate of rainbow trout fillet is 93.6%, which is 2.88% higher than that of the control group; the water retention rate of basa fish fillet is 85.96%, which is 4.71% higher than that of the control group; the water retention rate of sea bass fillet is 89.49%, which is 3.80% higher than that of the control group, indicating that the fish fillet prepared by the present invention can maintain a smooth taste after being boiled.

[0052] Example 2

[0053] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in a solution containing 1 portion of albumin peptide, 1 portion of inulin and 0.5 portion of TGase for 5-10 seconds, dried at 30-40°C for 10 minutes, and then 1 portion of konjac glucomannan solution is brushed on the surface of the fillets with a silica gel brush, and dried at 30-40°C to obtain prefabricated smooth fresh fish fillets with enhanced boiling resistance and high water retention rate.

[0054] Example 3

[0055] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in a solution containing 0.5 portions of albumin peptide, 0.5 portions of inulin and 0.2 portions of TGase for 5-10 seconds, dried at 30-40°C for 10 minutes, and then 0.5 portions of konjac glucomannan solution are brushed on the surface of the fillets with a silica gel brush, and dried at 30-40°C to obtain prefabricated smooth fresh fish fillets with enhanced boiling resistance and high water retention rate.

[0056] Example 4

[0057] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in a solution containing 0.75 portions of albumin peptide, 0.75 portions of inulin and 0.35 portions of TGase for 5-10 seconds, dried at 30-40°C for 10 minutes, and then 0.75 portions of konjac glucomannan solution are brushed on the surface of the fillets with a silica gel brush, and dried at 30-40°C to obtain prefabricated smooth fresh fish fillets with enhanced boiling resistance and high water retention rate.

[0058] The fish fillets prepared in Examples 2-4 were boiled at 200° C. for 10 minutes, and the texture and water retention of the fish fillet samples were measured.

[0059] Table 3

[0060] Hardness / g Cohesion Elasticity / mm Chewability / mj Unprocessed rainbow trout fillets 162.10 0.30 3.98 2.71 Example 2 186.20 0.34 4.41 3.11 Example 3 179.30 0.32 4.33 2.99 Example 4 183.50 0.33 4.37 3.05

[0061] Table 4

[0062] Hardness / g Cohesion Elasticity / mm Chewability / mj Unprocessed Pangasius fillet 46.00 0.21 6.74 1.89 Example 2 58.10 0.25 7.59 2.20 Example 3 53.20 0.23 7.28 2.08 Example 4 55.20 0.24 7.41 2.15

[0063] Table 5

[0064] Hardness / g Cohesion Elasticity / mm Chewability / mj Unprocessed sea bass fillet 26.50 0.16 4.89 1.34 Example 2 33.10 0.19 6.11 1.59 Example 3 30.60 0.17 5.67 1.49 Example 4 31.90 0.18 5.83 1.52

[0065] From Table 3, Table 4, Table 5 and Figure 3 , Figure 4 , Figure 5It can be seen that the contents of albumin peptide, inulin, TGase enzyme and konjac glucomannan are positively correlated with the texture characteristics and water retention rate of fish fillets within a certain range. The contents of albumin peptide, inulin, TGase enzyme and konjac glucomannan in Example 3 are the lowest, followed by Example 4, and the highest content is in Example 2. Accordingly, in terms of texture characteristics and water retention rate, Example 3 < Example 4 < Example 2. For rainbow trout fillets, the hardness of the fillets in Example 2 (186.20 g) is higher than that in Example 4. Example 4 (173.50 g) and Example 3 (169.30 g), compared with the control group, the hardness of the fish fillet of Example 2 increased by 14.87%, the hardness of Example 3 increased by 10.61%, and the hardness of Example 4 increased by 13.20%; the cohesion of the fish fillet of Example 2 (0.34) was higher than that of Example 4 (0.32) and Example 3 (0.31). Compared with the control group, the cohesion of the fish fillet of Example 2 increased by 13.33%, and the cohesion of Example 3 increased by 6.6 7%, and the cohesiveness of Example 4 was improved by 10.00%; the elasticity of the fish fillet of Example 2 (4.41mm) was higher than that of Example 4 (4.17mm) and Example 3 (4.03mm). Compared with the control group, the elasticity of the fish fillet of Example 2 was improved by 10.80%, the elasticity of Example 3 was improved by 8.79%, and the elasticity of Example 4 was improved by 9.80%; the chewiness of the fish fillet of Example 2 (3.11mj) was higher than that of Example 4 (2.97mj) and Example 3 (2.89mj). j), compared with the control group, the chewiness of the fish fillet of Example 2 is improved by 14.76%, the chewiness of Example 3 is improved by 10.33%, and the chewiness of Example 4 is improved by 12.55%; the water retention rate of the fish fillet of Example 2 (93.6%) is higher than that of Example 4 (93.17%) and Example 3 (92.23%). Compared with the control group, the water retention rate of the fish fillet of Example 2 is improved by 2.88%, the water retention rate of Example 3 is improved by 2.54%, and the water retention rate of Example 4 is improved by 2.74%.

[0066] The results of basa fish and sea bass fillets are also similar to those of rainbow trout fillets. As for basa fish fillets, the hardness of the fillets of Example 2 (58.10 g) is higher than that of Example 4 (55.20 g) and Example 3 (53.20 g). Compared with the control group, the hardness of the fillets of Example 2 is increased by 26.30%, the hardness of Example 3 is increased by 15.65%, and the hardness of Example 4 is increased by 20.00%; the cohesion of the fillets of Example 2 (0.25) is higher than that of Example 4 (0.24) and Example 3 (0.23). Compared with the control group, the cohesion of the fillets of Example 2 is increased by 19.05%, the cohesion of Example 3 is increased by 9.52%, and the cohesion of Example 4 is increased by 14.29%; the elasticity of the fillets of Example 2 (7.59 mm) is higher than that of Example 4 (7.41 mm) and Example 3 (7.28mm), compared with the control group, the elasticity of the fish fillet of Example 2 is increased by 12.61%, the elasticity of Example 3 is increased by 8.01%, and the elasticity of Example 4 is increased by 9.94%; the chewiness of the fish fillet of Example 2 (2.20mj) is higher than that of Example 4 (2.15mj) and Example 3 (2.08mj), compared with the control group, the chewiness of the fish fillet of Example 2 is increased by 16.40%, the chewiness of Example 3 is increased by 10.05%, and the chewiness of Example 4 is increased by 13.76%; the water retention rate of the fish fillet of Example 2 (85.96%) is higher than that of Example 4 (85.38%) and Example 3 (84.74%), compared with the control group, the water retention rate of the fish fillet of Example 2 is increased by 4.71%, the water retention rate of Example 3 is increased by 3.22%, and the water retention rate of Example 4 is increased by 4.00%.

[0067] As for the sea bass fillets, the hardness of the fillets of Example 2 (33.10 g) is higher than that of Example 4 (31.90 g) and Example 3 (30.60 g). Compared with the control group, the hardness of the fillets of Example 2 is increased by 24.91%, the hardness of Example 3 is increased by 20.38%, and the hardness of Example 4 is increased by 15.47%; the cohesion of the fillets of Example 2 (0.19) is higher than that of Example 4 (0.18) and Example 3 (0.17). Compared with the control group, the cohesion of the fillets of Example 2 is increased by 18.75%, the cohesion of Example 3 is increased by 6.25%, and the cohesion of Example 4 is increased by 12.50%; the elasticity of the fillets of Example 2 (6.11 mm) is higher than that of Example 4 (5.83 mm) and Example 3 (5.67 mm). Compared with the control group, Compared with the control group, the elasticity of the fish fillet of Example 2 is increased by 24.95%, the elasticity of Example 3 is increased by 15.95%, and the elasticity of Example 4 is increased by 19.22%; the chewiness of the fish fillet of Example 2 (1.59mj) is higher than that of Example 4 (1.52mj) and Example 3 (1.49mj), and compared with the control group, the chewiness of the fish fillet of Example 2 is increased by 18.66%, the chewiness of Example 3 is increased by 11.19%, and the chewiness of Example 4 is increased by 13.43%; the water retention rate of the fish fillet of Example 2 (89.49%) is higher than that of Example 4 (89.21%) and Example 3 (88.52%), and compared with the control group, the water retention rate of the fish fillet of Example 2 is increased by 3.80%, the water retention rate of Example 3 is increased by 2.68%, and the water retention rate of Example 4 is increased by 3.48%.

[0068] In summary, it shows that by increasing the content of albumin peptide, inulin, TGase enzyme and konjac glucomannan, the texture characteristics and water retention rate of fish fillets can be improved. That is, compared with untreated fish fillets, the hardness of pre-prepared smooth fresh fish fillets with enhanced boiling resistance and high water retention rate is increased by 10%-30% overall, the cohesion is increased by 6%-20%, the elasticity is increased by 8%-25%, the chewiness is increased by 10%-20%, and the water retention rate is increased by 2.5%-5%.

[0069] Example 5

[0070] The pre-made smooth fresh fish fillets (rainbow trout, basa fish and sea bass) with enhanced boiling resistance and high water retention rate prepared based on the formula of Example 1 and the untreated control fillets (rainbow trout, basa fish and sea bass) were placed in a refrigerator at -20°C for 6-8 hours, and then immersed in water at 1°C for 10-15 seconds. The ice coat thickness obtained was about 0.5-1 mm. Then, the fillets were placed in a PE film and vacuum-sealed at 4°C for storage. The volatile basic nitrogen (TVB-N) and juice loss rate of the fillet samples were measured on the 0th, 5th, 10th, 15th and 20th days, respectively.

[0071] Volatile basic nitrogen was determined according to the method of GB 5009.228-2016. Juice loss rate was determined as follows: weigh the sample immediately after taking it out during storage, and then wipe the surface moisture of the fish dry after thawing at room temperature for 1 hour and weigh it. X = (W1-W2) × 100 / W1, where W1 is the sample weight before thawing and W2 is the sample weight after thawing.

[0072] Volatile basic nitrogen (TVB-N) refers to the alkaline nitrogen-containing substances such as ammonia and amines produced by the decomposition of proteins in animal foods due to the action of enzymes and bacteria during the corruption process. Such substances are volatile, and the higher their content, the more amino acids are destroyed and the more serious the loss of nutritional value. It is the main indicator reflecting the freshness of raw fish meat. Juice loss rate refers to the phenomenon that during the freezing and thawing process of food, the water produced by the melting of ice crystals is not completely absorbed by the tissue and returns to the pre-freezing state, resulting in part of the water separating from the inside of the food and becoming lost liquid. It will seriously affect the appearance, texture, color, flavor and taste of the product, and thus seriously affect consumers' acceptance of the product. Therefore, the juice loss rate is an important indicator for evaluating the changes in the nutritional components of fresh aquatic products during storage. The greater the juice loss rate, the shorter the shelf life of fresh aquatic products.

[0073] Depend on Figure 6 , Figure 7 It can be seen that the TVB-N value and juice loss rate of the glaze treatment group were lower than those of the control group. When stored for 20 days, compared with the control group, the TVB-N value of the rainbow trout fillets in the glaze treatment group decreased by 9.31%, and the juice loss rate decreased by 4.19%, the TVB-N value of the basa fish fillets decreased by 13.30%, and the juice loss rate decreased by 3.68%, and the TVB-N value of the sea bass fillets decreased by 6.66%, and the juice loss rate decreased by 4.01%. This shows that the glaze treatment can better maintain the freshness of the fish fillets, reduce the consumption of nutrients and the loss of flavor substances in the fish during storage, and has a better preservation effect.

[0074] Comparative Example 1

[0075] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in an enzyme solution containing 1 portion of inulin and 0.5 portion of TGase for 5-10 seconds, dried at 30-40°C for 10 minutes, and then 1 portion of konjac glucomannan solution is brushed on the surface of the fillets with a silica gel brush, and dried at 30-40°C to obtain prefabricated smooth fresh fish fillets.

[0076] Comparative Example 2

[0077] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in a solution containing 1 portion of albumin peptide and 0.5 portion of TGase for 5-10 seconds, dried at 30-40°C for 10 minutes, and then smeared with 1 portion of konjac glucomannan solution on the surface of the fillets with a silica gel brush, and dried at 30-40°C to obtain prefabricated smooth fresh fish fillets.

[0078] Comparative Example 3

[0079] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in a solution containing 1 portion of albumin peptide, 1 portion of inulin and 0.5 portion of TGase for 5-10 seconds, and dried at 30-40° C. to obtain prefabricated smooth fresh fish fillets.

[0080] Comparative Example 4

[0081] Immerse 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets in a solution containing 1 portion of albumin peptide and 1 portion of inulin for 5-10 seconds, dry at 30-40°C for 10 minutes, then brush the surface of the fillets with a solution containing 1 portion of konjac glucomannan with a silica gel brush, and dry at 30-40°C to obtain prefabricated smooth fresh fish fillets.

[0082] Comparative Example 5

[0083] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in a solution containing 0.2 portions of albumin peptide, 0.2 portions of inulin and 0.1 portions of TGase for 5-10 seconds, dried at 30-40° C. for 10 minutes, and then 0.2 portions of konjac glucomannan solution are brushed on the surface of the fillets with a silica gel brush, and dried at 30-40° C. to obtain prefabricated smooth fresh fish fillets.

[0084] Comparative Example 6

[0085] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in a solution containing 1.5 portions of albumin peptide, 1.5 portions of inulin and 1 portion of TGase for 5-10 seconds, dried at 30-40°C for 10 minutes, and then 1.5 portions of konjac glucomannan solution are brushed on the surface of the fillets with a silica gel brush, and dried at 30-40°C to obtain prefabricated smooth fresh fish fillets.

[0086] Comparative Example 7

[0087] 100 portions of fresh rainbow trout fillets, 100 portions of fresh basa fish fillets or 100 portions of fresh sea bass fillets are immersed in a solution containing 1 portion of albumin peptide, 1 portion of inulin and 0.5 portion of TGase for 5-10 seconds, dried at 30-40°C for 10 minutes, and then 1 portion of konjac glucomannan solution is brushed on the surface of the fillets with a silica gel brush, and dried at 30-40°C to obtain prefabricated smooth fresh fish fillets with enhanced boiling resistance and high water retention rate.

[0088] The rainbow trout / basa fish / sea bass fillets prepared in Comparative Examples 1-7 were boiled at 200° C. for 10 minutes, and the texture and water retention rate of the fillet samples were measured respectively.

[0089] Table 6

[0090]

[0091]

[0092] Table 7

[0093]

[0094] Table 8

[0095]

[0096] From Tables 6, 7, 8 and Figure 8 , 9, 10 It can be seen that albumin peptide, inulin, TGase enzyme and konjac glucomannan all have an improvement effect on the texture characteristics and water retention rate of fish fillets. Taking rainbow trout fillets as an example, compared with comparative example 7 (same as Example 2, each component is added at a normal amount), the texture characteristics of comparative example 1 (without adding albumin peptide) are lower than those of comparative example 7. Specifically, the hardness (177.30) of comparative example 1 is lower than that of comparative example 7 (186.20), the cohesion (0.32) is lower than that of comparative example 7 (0.34), the elasticity (4.18) is lower than that of comparative example 7 (4.41), and the chewiness (2.93) is also lower than that of comparative example 7 (3.11). In addition, the water retention rate (91.76) of comparative example 1 is also lower than that of comparative example 7 (93.6). The results of Comparative Example 2 (no inulin added), Comparative Example 3 (konjac glucomannan), and Comparative Example 4 (TGase enzyme) are also similar to those of Comparative Example 1, and their texture characteristics and water retention rates are lower than those of Comparative Example 7. The results of basa fish and sea bass fillets are also similar to those of rainbow trout fillets, indicating that albumin peptides, inulin, TGase enzyme and konjac glucomannan have a synergistic effect, and the texture characteristics and water retention rate of the fillets to which each component is added are better than the effect of adding a single or several substances. In addition, taking rainbow trout fillets as an example, compared with Comparative Example 7 (same as Example 2, each component is added in a normal amount), the texture characteristics and water retention rate of the fillets of Comparative Example 5 (low addition of each component) (hardness 163.35, cohesion 0.30, elasticity 3.99, chewiness 2.75, water retention rate 91.25) and Comparative Example 6 (high addition of each component) (hardness 184.70, cohesion 0.33, elasticity 4.36, chewiness 3.07, water retention rate 93.48) are lower than those of Comparative Example 7 (hardness 186.20, cohesion 0.34, elasticity 4.41, chewiness 3.11, water retention rate 93.6), and the results of basa fish and sea bass fillets are similar to those of rainbow trout fillets, indicating that too high or too low content of each component will affect the texture and water retention rate of the fillets.

Claims

1. A prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate, characterized in that: It is composed of the following raw materials in parts by weight: 100 parts of fish meat, 0.5-1 part of albumin peptide, 0.5-1 part of inulin, 0.2-0.5 part of TGase enzyme, and 0.5-1 part of konjac glucomannan.

2. The prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate according to claim 1, characterized in that: The fish meat is selected from at least one of rainbow trout, pangasius, yellow croaker, sea bass, braid fish, gudgeon and tilapia.

3. The prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate according to claim 1 or 2, characterized in that: Compared with unprocessed fish fillets, the pre-prepared smooth fresh fish fillets with enhanced boiling resistance and high water retention rate have a hardness increase of 10%-30%, cohesion increase of 6%-20%, elasticity increase of 8%-25%, and chewiness increase of 10%-20%.

4. The prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate according to claim 1 or 2, characterized in that: Compared with unprocessed fish fillets, the water retention rate of the pre-prepared smooth fresh fish fillets with enhanced boiling resistance and high water retention rate is increased by 2.5%-5%.

5. The method for preparing the prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate according to any one of claims 1 to 4, characterized in that: The following steps are involved: Immerse the fresh fish fillet in a solution containing albumin peptide, inulin and TGase enzyme for 5-10 seconds, and dry at 30-40°C for 10-20 minutes; Then, the konjac glucomannan solution is brushed on the surface of the fish fillet, and then dried at 30-40° C. for 10-20 minutes to obtain a prefabricated smooth fresh fish fillet with enhanced boiling resistance and high water retention rate.

6. A method for preserving the freshness of the pre-made smooth fresh fish fillet with enhanced boiling resistance and high water retention rate as claimed in any one of claims 1 to 4, characterized in that: It can be stored by coating it with ice, then placing it in a PE film, vacuum-sealing it and freezing it.

7. The storage method according to claim 6, characterized in that: The specific treatment of ice coating is as follows: Freeze the fish fillets at -18 to -20°C for 6-8 hours, then immerse them in 1°C water for 10-15 seconds.

8. The storage method according to claim 7, characterized in that: The thickness of the ice coating is 0.5-1mm.

9. The storage method according to any one of claims 6 to 8, characterized in that: Compared with the pre-prepared smooth fresh fish fillets with enhanced boiling resistance and high water retention rate that are directly placed in PE film and vacuum-sealed and frozen for storage, after the glaze treatment, the TVB-N of the fish fillets is reduced by 5%-15%, and the juice loss rate is reduced by 3%-5%, so as to better maintain the freshness of the fish fillets.

10. A method for preserving fish fillets to maintain freshness, characterized in that: The fish fillet is treated with the glaze treatment according to claim 6 or 7, and then placed in a PE film for vacuum sealing and freezing storage.

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