Minced Antarctic krill and preparation method thereof

Abstract

The invention discloses minced euphausia superba and a preparation method thereof, and belongs to the technical field of food processing. According to the invention, the minced euphausia superba is successfully prepared by utilizing the interaction among sodium alginate, chitosan oligosaccharide and calcium ions. Compared with the previous method for preparing the minced euphausia superba, the method disclosed by the invention has the advantage that the gel property and the water binding capacity of the minced euphausia superba are remarkably improved. Specifically, compared with pure minced euphausia superba, the cooking loss rate and the water loss rate are reduced by 69.88% and 29.58% respectively, the gel network structure is optimized, and a more uniform and compact network structure is formed. In addition, sodium alginate, chitosan oligosaccharide and calcium ions are added into the minced euphausia superba, so that the nutritional value of the minced euphausia superba can be remarkably enhanced.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to Antarctic krill minced shrimp and a preparation method thereof. Background Art

[0002] As a crustacean, Antarctic krill is not only rich in nutritional value, but also has a protein content that exceeds that of common livestock and poultry meat and milk. Therefore, it is highly expected and regarded as an important source of protein for humans in the future. However, the utilization rate of Antarctic krill is currently low. It is mainly converted into animal feed or krill meal, and only a few are used to make low-value-added primary foods, such as dried krill and frozen krill meat. These primary products face challenges in innovation and research and development and processing diversity. In addition, fresh Antarctic krill products face challenges such as insufficient R&D innovation and a single processing method, and their processing output is low and resources are wasted significantly. In view of this, the development of high-value Antarctic krill meat paste new products is crucial to comprehensively enhance the application potential of Antarctic krill. Although existing technologies involve making Antarctic krill meat into shrimp paste food, due to the strong dissolution activity and weak gelling properties of Antarctic krill itself, the quality of the shrimp paste is often unsatisfactory, and it is urgent to improve the product quality by improving gelling and water holding properties.

[0003] Patent CN 115886213 A discloses a method for improving the gel properties of Antarctic krill mixed shrimp paste by chelating sodium alginate with calcium ions. This technology mainly uses Antarctic krill, white shrimp, sodium alginate, sodium chloride and calcium chloride as raw materials to prepare Antarctic krill mixed shrimp paste. However, this method has certain limitations because it only provides a method for preparing Antarctic krill mixed shrimp paste containing multiple shrimp meats. On the other hand, patent CN 107668572 A discloses a processing method for Antarctic krill fermented shrimp paste, which involves fermenting Antarctic krill shrimp meat with added salt and sugar using lactic acid bacteria. Nevertheless, this processing method is relatively complicated, requires microbial cultivation, and the fermentation process will cause the pH value of the shrimp paste to decrease and the lactic acid content to increase, which may affect the natural flavor of the Antarctic krill shrimp paste. Summary of the invention

[0004] [Technical issues]

[0005] The problem to be solved by the present invention is that the Antarctic krill has high autolysis activity and poor gel properties, resulting in low Antarctic krill meat content, high salt content and poor water holding capacity in existing Antarctic krill minced products.

[0006] [Technical solution]

[0007] In order to solve the above problems, the present invention provides an Antarctic krill minced shrimp and a preparation method thereof. By utilizing the interaction between sodium alginate, chitosan oligosaccharide and calcium ions, Antarctic krill minced shrimp is successfully prepared, and the gelling and water holding properties of the Antarctic krill minced shrimp are significantly improved.

[0008] The present invention provides a method for preparing Antarctic krill minced shrimp, which specifically comprises the following steps:

[0009] (1) Pretreatment of Antarctic krill meat: thaw the frozen Antarctic krill meat, clean it, drain the water, and set aside;

[0010] (2) preparing sodium alginate solution: weighing sodium alginate powder and dissolving it in deionized water to obtain a clear and transparent sodium alginate solution, and cooling it for later use;

[0011] (3) preparing chitosan oligosaccharide solution: weighing chitosan oligosaccharide powder and dissolving it in deionized water to obtain chitosan oligosaccharide solution;

[0012] (4) preparing a mixed solution of chitosan oligosaccharide and calcium ions: weighing calcium salt and dissolving it in the chitosan oligosaccharide solution of step (3) to obtain a mixed solution of chitosan oligosaccharide and calcium ions;

[0013] (5) Preparing Antarctic krill meat mince: performing air chopping on the Antarctic krill meat, adding sodium chloride to perform salt chopping, and then adding sodium alginate solution to perform mixed chopping to obtain Antarctic krill meat mince, wherein the entire chopping and mixing process is performed in an ice water bath;

[0014] (6) forming the Antarctic krill meat paste;

[0015] (7) soaking the shaped Antarctic krill meat mince into the prepared mixed solution of chitosan oligosaccharide and calcium ions at 4° C. for 8 to 16 hours;

[0016] (8) The soaked Antarctic krill meat paste is sealed, heated, and cooled to obtain Antarctic krill paste.

[0017] In one embodiment of the present invention, in step (1), the frozen Antarctic krill meat is thawed at 4° C. for 12 to 18 hours.

[0018] In one embodiment of the present invention, in step (2), sodium alginate powder is dissolved in deionized water, the temperature is maintained at 60-80° C., the stirring speed is 100-300 rpm, and the stirring is carried out for 60-120 min.

[0019] In one embodiment of the present invention, in step (2), the viscosity average molecular weight of the sodium alginate powder is 1.73×10 7 ~3.81×10 7Da, viscosity is 345~761mPa.s, and concentration of sodium alginate solution is 40~60mg / mL.

[0020] In one embodiment of the present invention, in step (3), chitosan oligosaccharide powder is dissolved in deionized water, the temperature is maintained at 15-30° C., the stirring speed is 100-300 rpm, and the stirring is carried out for 10-30 min.

[0021] In one embodiment of the present invention, in step (3), the concentration of the chitosan oligosaccharide solution is 2-5 mg / mL.

[0022] In one embodiment of the present invention, in step (4), calcium salt is weighed and dissolved in the chitosan oligosaccharide solution, the temperature is maintained at 15 to 30° C., the stirring speed is 100 to 300 rpm, and the stirring is performed for 10 to 30 minutes.

[0023] In one embodiment of the present invention, in step (4), the concentration of calcium ions in the mixed solution is 0.5-2 mg / mL.

[0024] In one embodiment of the present invention, in step (5), the mass ratio of Antarctic krill meat to sodium chloride is 100:1-2.

[0025] In one embodiment of the present invention, in step (5), the mass ratio of Antarctic krill meat to sodium alginate solution is 100:30-50.

[0026] In one embodiment of the present invention, in step (6), the molding process is specifically as follows: transferring the Antarctic krill meat paste into a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and exhausting the air in the tube.

[0027] In one embodiment of the present invention, in step (7), the mass ratio of the mixed solution of Antarctic krill meat and chitosan oligosaccharide and calcium ions is 100:700-900.

[0028] In one embodiment of the present invention, in step (8), the soaked Antarctic krill meat paste is transferred to a polycarbonate tube with an inner diameter of 25 mm, an outer diameter of 30 mm, and a length of 30 mm, sealed, and then placed in a water bath for two-stage heating (40°C, 60 min, 80°C, 30 min). The cooked Antarctic krill paste is placed in ice water for cooling for 20 to 40 min and stored at 4°C.

[0029] The invention provides Antarctic krill minced shrimp prepared by the method.

[0030] [Beneficial Effects]

[0031] 1. The present invention utilizes the interaction between sodium alginate, chitosan oligosaccharide and calcium ions to successfully prepare Antarctic krill minced shrimp, effectively solving the problem of poor gel performance of traditional Antarctic krill minced shrimp, and significantly improving the gelation and water holding capacity of the minced shrimp.

[0032] 2. Compared with pure Antarctic krill minced shrimp, the Antarctic krill minced shrimp prepared by the method of the present invention has lower cooking loss rate and water loss rate, higher yield rate and better economic benefit.

[0033] 3. Sodium alginate, chitosan oligosaccharide and calcium ion are representatives of dietary fiber, prebiotics and nutritional supplements respectively. They are not only harmless to the human body but also have health benefits and are suitable for consumption. Adding them to Antarctic krill minced shrimp can significantly enhance the nutritional value of the minced shrimp.

[0034] 4. The present invention adopts 100% Antarctic krill meat, without adding other shrimp meat, and the salt content is 1-2% of the total mass of the Antarctic krill meat, which solves the problem of low Antarctic krill meat content and high salt content in the existing Antarctic krill shrimp paste products (the Antarctic krill meat content in the prior art reaches 40g / 100g, and the salt content reaches 2.25g / 100g). BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The appearance of the Antarctic krill minced shrimp obtained in Example 1, pure Antarctic krill minced shrimp (CK), Antarctic krill minced shrimp with only sodium alginate added (SA), Antarctic krill minced shrimp with sodium alginate added and soaked in a chitosan oligosaccharide solution (SA+COS), Antarctic krill minced shrimp with sodium alginate added and soaked in a calcium ion solution (SA+CaCl2), Antarctic krill minced shrimp with sodium alginate added and soaked in a mixed solution of chitosan oligosaccharide and calcium ions (SA+COS+CaCl2);

[0036] Figure 2 The cooking loss rate (A) and water loss rate (B) of the Antarctic krill minced shrimp obtained in Example 1, pure Antarctic krill minced shrimp (CK), Antarctic krill minced shrimp with only sodium alginate added (SA), Antarctic krill minced shrimp with sodium alginate added and soaked in a chitosan oligosaccharide solution (SA+COS), Antarctic krill minced shrimp with sodium alginate added and soaked in a calcium ion solution (SA+CaCl2), Antarctic krill minced shrimp with sodium alginate added and soaked in a mixed solution of chitosan oligosaccharide and calcium ions (SA+COS+CaCl2);

[0037] Figure 3The microscopic morphology of the Antarctic krill minced shrimp obtained in Example 2, pure Antarctic krill minced shrimp (CK), Antarctic krill minced shrimp with only sodium alginate added (SA), Antarctic krill minced shrimp with sodium alginate added and soaked in a chitosan oligosaccharide solution (SA+COS), Antarctic krill minced shrimp with sodium alginate added and soaked in a calcium ion solution (SA+CaCl2), and Antarctic krill minced shrimp with sodium alginate added and soaked in a mixed solution of chitosan oligosaccharide and calcium ions (SA+COS+CaCl2). DETAILED DESCRIPTION

[0038] Example 1

[0039] A method for preparing Antarctic krill minced shrimp comprises the following steps:

[0040] (1) After thawing the frozen Antarctic krill meat in a 4°C refrigerator for 15 h, wash it three times, drain the water, and set aside;

[0041] (2) Accurately weigh 2 g of the viscosity average molecular weight of 3.81×10 7 Da, sodium alginate powder with a viscosity of 761mPa.s was dissolved in 40mL of deionized water, and stirred at 80°C and 300rpm for 120min using a heat-collecting constant temperature heating magnetic stirrer to obtain a clear and transparent sodium alginate solution, which was cooled to room temperature and placed at 4°C for standby use;

[0042] (3) Accurately weigh 2 g of chitosan oligosaccharide powder and dissolve it in 800 mL of deionized water. Stir at 20° C. and 300 rpm for 30 min to obtain a clear and transparent chitosan oligosaccharide solution for later use.

[0043] (4) accurately weighing 0.4 g of CaCl2 and dissolving it in the chitosan oligosaccharide solution of step (3), stirring at 20° C. and 300 rpm for 30 min to obtain a clear and transparent chitosan oligosaccharide and calcium ion mixed solution, and placing it at 4° C. for later use;

[0044] (5) The entire chopping process is performed in an ice water bath. Accurately weigh 100 g of the processed Antarctic krill meat and chop it for 2 min without stirring, then add 1.5 g of sodium chloride and chop it for 2 min with salt, then add 40 g of the prepared sodium alginate solution and chop it for 2 min to obtain Antarctic krill meat paste;

[0045] (6) Transfer the prepared Antarctic krill meat paste into a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and exhaust the air in the tube;

[0046] (7) Using a small disc with a diameter of 16 mm, the formed Antarctic krill meat mince was pushed out from a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and immersed in the prepared chitosan oligosaccharide and calcium ion mixed solution at 4° C. for 16 h;

[0047] (8) The Antarctic krill meat paste soaked in the mixed solution of oligochitosan and calcium ions was taken out and transferred to a polycarbonate tube with an inner diameter of 25 mm, an outer diameter of 30 mm, and a length of 30 mm, which was sealed and then placed in a heat-collecting constant temperature heating magnetic stirrer for two-stage heating (40°C, 60 min, 80°C, 30 min). The matured Antarctic krill paste was placed in ice water for cooling for 30 min to obtain Antarctic krill paste added with sodium alginate and soaked in the mixed solution of oligochitosan and calcium ions.

[0048] Figure 1 This is the appearance of the Antarctic krill minced shrimp obtained in Example 1, as shown in Figure 1 As shown, the Antarctic krill minced shrimp (SA+COS+CaCl2) prepared by adding sodium alginate and soaking in a mixed solution of chitosan oligosaccharide and calcium ions has a good shape;

[0049] Figure 2 The cooking loss and water loss rate of Antarctic krill minced shrimp obtained in Example 1 are as follows: Figure 2 As shown, the Antarctic krill minced shrimp (SA+COS+CaCl2) prepared by adding sodium alginate and soaking in a mixed solution of chitosan oligosaccharide and calcium ions has lower cooking loss and water loss rate than pure Antarctic krill minced shrimp (CK).

[0050] Example 2

[0051] The preparation method of Example 2 is consistent with that of Example 1, except that the soaking time at 4° C. in step (7) is different, and specifically comprises the following steps:

[0052] (1) After thawing the frozen Antarctic krill meat in a 4°C refrigerator for 15 h, wash it three times, drain the water, and set aside;

[0053] (2) Accurately weigh 2 g of the viscosity average molecular weight of 3.81×10 7 Da, sodium alginate powder with a viscosity of 761mPa.s was dissolved in 40mL of deionized water, and stirred at 80°C and 300rpm for 120min using a heat-collecting constant temperature heating magnetic stirrer to obtain a clear and transparent sodium alginate solution, which was cooled to room temperature and placed at 4°C for standby use;

[0054] (3) Accurately weigh 2 g of chitosan oligosaccharide powder and dissolve it in 800 mL of deionized water. Stir at 20° C. and 300 rpm for 30 min to obtain a clear and transparent chitosan oligosaccharide solution for later use.

[0055] (4) accurately weighing 0.4 g of CaCl2 and dissolving it in the chitosan oligosaccharide solution of step (3), stirring at 20° C. and 300 rpm for 30 min to obtain a clear and transparent chitosan oligosaccharide and calcium ion mixed solution, and placing it at 4° C. for later use;

[0056] (5) The entire chopping process is performed in an ice water bath. Accurately weigh 100 g of the processed Antarctic krill meat and chop it for 2 min without stirring, then add 1.5 g of sodium chloride and chop it for 2 min with salt, then add 40 g of the prepared sodium alginate solution and chop it for 2 min to obtain Antarctic krill meat paste;

[0057] (6) Transfer the prepared Antarctic krill meat paste into a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and exhaust the air in the tube;

[0058] (7) Using a small disc with a diameter of 16 mm, the formed Antarctic krill meat mince was pushed out from a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and immersed in the prepared chitosan oligosaccharide and calcium ion mixed solution at 4° C. for 8 h;

[0059] (8) The Antarctic krill meat paste soaked in the mixed solution of oligochitosan and calcium ions was taken out and transferred to a polycarbonate tube with an inner diameter of 25 mm, an outer diameter of 30 mm, and a length of 30 mm, which was sealed and then placed in a heat-collecting constant temperature heating magnetic stirrer for two-stage heating (40°C, 60 min, 80°C, 30 min). The matured Antarctic krill paste was placed in ice water for cooling for 30 min to obtain Antarctic krill paste added with sodium alginate and soaked in the mixed solution of oligochitosan and calcium ions.

[0060] Figure 3 This is a microscopic morphology of the Antarctic krill minced shrimp obtained in Example 2, as shown in Figure 3 As shown, the prepared Antarctic krill minced shrimp (SA+COS+CaCl2) with the addition of sodium alginate and soaked in a mixed solution of chitosan oligosaccharide and calcium ions has a smaller and denser network pore size than pure Antarctic krill minced shrimp (CK).

[0061] Comparative Example 1

[0062] Preparation of pure Antarctic krill minced shrimp: The preparation of pure Antarctic krill minced shrimp is the same as that in Example 1, except that sodium alginate is not added, and the mixed solution of chitosan oligosaccharide and calcium ions is not soaked, and specifically comprises the following steps:

[0063] (1) After thawing the frozen Antarctic krill meat in a 4°C refrigerator for 15 h, wash it three times, drain the water, and set aside;

[0064] (2) The entire chopping process was carried out in an ice water bath, 100 g of the processed Antarctic krill meat was accurately weighed and chopped for 2 min, and then 1.5 g of sodium chloride was added and chopped for 4 min to obtain Antarctic krill meat mince;

[0065] (3) Transfer the prepared Antarctic krill meat paste into a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and exhaust the air in the tube;

[0066] (4) using a small disc with a diameter of 16 mm, the formed Antarctic krill meat mince was pushed out from a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and stored at 4°C for 16 h;

[0067] (5) The pure Antarctic krill meat paste was taken out from 4°C and transferred to a polycarbonate tube with an inner diameter of 25 mm, an outer diameter of 30 mm, and a length of 30 mm. After being sealed, it was placed in a heat-collecting constant temperature heating magnetic stirrer for two-stage heating (40°C, 60 min, 80°C, 30 min). The matured Antarctic krill paste was placed in ice water for cooling for 30 min to obtain pure Antarctic krill paste (CK).

[0068] Comparative Example 2

[0069] Preparation of Antarctic krill minced shrimp with only sodium alginate added: The preparation of Antarctic krill minced shrimp with only sodium alginate added is the same as that in Example 1, except that only sodium alginate is added and the chitosan oligosaccharide and calcium ion mixed solution is not soaked, and specifically comprises the following steps:

[0070] (1) After thawing the frozen Antarctic krill meat in a 4°C refrigerator for 15 h, wash it three times, drain the water, and set aside;

[0071] (2) Accurately weigh 2 g of the viscosity average molecular weight of 3.81×10 7 Da, sodium alginate powder with a viscosity of 761mPa.s was dissolved in 40mL of deionized water, and stirred at 80°C and 300rpm for 120min using a heat-collecting constant temperature heating magnetic stirrer to obtain a clear and transparent sodium alginate solution, which was cooled to room temperature and placed at 4°C for standby use;

[0072] (3) The entire chopping process is carried out in an ice water bath, 100 g of the processed Antarctic krill meat is accurately weighed and chopped for 2 min, 1.5 g of sodium chloride is added and salted for 2 min, and then 40 g of the prepared sodium alginate solution is added and mixed for 2 min to obtain Antarctic krill meat mince;

[0073] (4) Transferring the prepared Antarctic krill meat paste into a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and exhausting the air in the tube;

[0074] (5) using a small disc with a diameter of 16 mm, the formed Antarctic krill meat mince was pushed out from a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and stored at 4°C for 16 h;

[0075] (6) The Antarctic krill meat paste with only sodium alginate added was taken out from 4°C, transferred to a polycarbonate tube with an inner diameter of 25 mm, an outer diameter of 30 mm, and a length of 30 mm, and sealed. It was then placed in a heat-collecting constant temperature heating magnetic stirrer for two-stage heating (40°C, 60 min, 80°C, 30 min). The matured Antarctic krill paste was placed in ice water for cooling for 30 min to obtain Antarctic krill paste with only sodium alginate added (SA).

[0076] Comparative Example 3

[0077] Preparation of Antarctic krill minced shrimp with sodium alginate added and soaked in chitosan oligosaccharide solution: The preparation of Antarctic krill minced shrimp with sodium alginate added and soaked in chitosan oligosaccharide solution is the same as that in Example 1, except that after adding sodium alginate, only the chitosan oligosaccharide solution is soaked, which specifically includes the following steps:

[0078] (1) After thawing the frozen Antarctic krill meat in a 4°C refrigerator for 15 h, wash it three times, drain the water, and set aside;

[0079] (2) Accurately weigh 2 g of the viscosity average molecular weight of 3.81×10 7 Da, sodium alginate powder with a viscosity of 761mPa.s was dissolved in 40mL of deionized water, and stirred at 80°C and 300rpm for 120min using a heat-collecting constant temperature heating magnetic stirrer to obtain a clear and transparent sodium alginate solution, which was cooled to room temperature and placed at 4°C for standby use;

[0080] (3) Accurately weigh 2 g of chitosan oligosaccharide powder and dissolve it in 800 mL of deionized water. Stir at 20°C and 300 rpm for 30 min to obtain a clear and transparent chitosan oligosaccharide solution, which is then placed at 4°C for later use.

[0081] (4) The entire chopping process is performed in an ice water bath. Accurately weigh 100 g of the processed Antarctic krill meat and chop it for 2 min, then add 1.5 g of sodium chloride and chop it for 2 min, then add 40 g of the prepared sodium alginate solution and chop it for 2 min, to obtain Antarctic krill meat mince;

[0082] (5) Transfer the prepared Antarctic krill meat paste into a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and exhaust the air in the tube;

[0083] (6) Using a small disc with a diameter of 16 mm, the formed Antarctic krill meat mince was pushed out from a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and immersed in the prepared chitosan oligosaccharide solution at 4° C. for 16 h;

[0084] (7) The Antarctic krill meat paste soaked in the chitosan oligosaccharide solution was taken out and transferred to a polycarbonate tube with an inner diameter of 25 mm, an outer diameter of 30 mm, and a length of 30 mm. After being sealed, the tube was placed in a heat-collecting constant temperature heating magnetic stirrer for two-stage heating (40°C, 60 min, 80°C, 30 min). The matured Antarctic krill paste was placed in ice water for cooling for 30 min to obtain Antarctic krill paste (SA+COS) added with sodium alginate and soaked in chitosan oligosaccharide solution.

[0085] Comparative Example 4

[0086] Preparation of Antarctic krill minced shrimp with sodium alginate added and soaked in calcium ion solution: The preparation of Antarctic krill minced shrimp with sodium alginate added and soaked in calcium ion solution is the same as that in Example 1, except that after adding sodium alginate, only calcium chloride solution is soaked, which specifically includes the following steps:

[0087] (1) After thawing the frozen Antarctic krill meat in a 4°C refrigerator for 15 h, wash it three times, drain the water, and set aside;

[0088] (2) Accurately weigh 2 g of the viscosity average molecular weight of 3.81×10 7 Da, sodium alginate powder with a viscosity of 761mPa.s was dissolved in 40mL of deionized water, and stirred at 80°C and 300rpm for 120min using a heat-collecting constant temperature heating magnetic stirrer to obtain a clear and transparent sodium alginate solution, which was cooled to room temperature and placed at 4°C for standby use;

[0089] (3) Accurately weigh 0.4 g of CaCl2 and dissolve it in 800 mL of deionized water. Stir at 20°C and 300 rpm for 30 min to obtain a clear and transparent calcium ion solution. Place it at 4°C for later use.

[0090] (4) The entire chopping process is carried out in an ice water bath, 100 g of the processed Antarctic krill meat is accurately weighed and chopped for 2 min, 1.5 g of sodium chloride is added and salt-chopped for 2 min, and then 40 g of the prepared sodium alginate solution is added and mixed and chopped for 2 min to obtain Antarctic krill meat mince;

[0091] (5) Transfer the prepared Antarctic krill meat paste into a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and exhaust the air in the tube;

[0092] (6) using a small disc with a diameter of 16 mm, the formed Antarctic krill meat mince was pushed out from a polycarbonate tube with an inner diameter of 16 mm, an outer diameter of 20 mm, and a length of 20 mm, and immersed in the above-prepared calcium ion solution at 4° C. for 16 h;

[0093] (7) The Antarctic krill meat paste after soaking in the calcium ion solution was taken out and transferred to a polycarbonate tube with an inner diameter of 25 mm, an outer diameter of 30 mm, and a length of 30 mm, which was sealed and then placed in a heat-collecting constant temperature heating magnetic stirrer for two-stage heating (40°C, 60 min, 80°C, 30 min). The matured Antarctic krill paste was placed in ice water for cooling for 30 min to obtain Antarctic krill paste added with sodium alginate and soaked in calcium ion solution (SA+CaCl2).

[0094] 1. Analysis of cooking loss and water holding capacity of Antarctic krill mince

[0095] Take Antarctic krill mince and weigh it accurately (mass is M1), seal it in a bag, and put it in a water bath for two-stage heating (40℃, 60min, 80℃, 30min). After heating, use filter paper to absorb the surface moisture and weigh it accurately again (mass is M2). The cooking loss rate (CI) is calculated using the following formula (1):

[0096] CI (%) = (1- M2 / M1) × 100 (1)

[0097] The Antarctic krill minced shrimp was weighed (W1), wrapped with three layers of filter paper, and then transferred to a 50 mL centrifuge tube for centrifugation (8000 rpm, 10 min). After the centrifugation, the surface filter paper was removed and weighed (W2). The water holding capacity (WHC) was calculated using the following formula (2):

[0098] WHC (%) = (W1- W2) / W1 × 100 (2)

[0099] 2. Microscopic morphology analysis of Antarctic krill minced shrimp

[0100] The microscopic morphology of Antarctic krill minced shrimp was analyzed using a cold-field scanning electron microscope. After the Antarctic krill minced shrimp was treated with liquid nitrogen slurry, it was transferred to the freezing preparation room for freeze fracture treatment. The fractured samples were sublimated (-90℃, 30min), sprayed with gold (10mA, 40s), and then sent to the cold-field scanning electron microscope room for observation.

[0101] 3. Data processing

[0102] All graphs were generated using Origin 2022. Data are presented as mean ± standard deviation. Differences between samples were analyzed using Duncan test and LSD test, and p < 0.05 was considered significant.

[0103] 4. Experimental Results

[0104] In the production process of shrimp paste products, there is an inverse relationship between cooking loss rate and juiciness. Specifically, when the cooking loss rate is lower, it means less water loss, which usually leads to better juiciness of the finished product, while also reducing the loss of nutrients and improving the yield. Figure 2 A is the cooking loss rate of Antarctic krill minced shrimp. Among them, the cooking loss rate of Antarctic krill minced shrimp (SA) with only sodium alginate added is the lowest. The cooking loss rate of Antarctic krill minced shrimp (SA+COS+CaCl2) with sodium alginate added and soaked in a mixed solution of chitosan oligosaccharide and calcium ions is 4.70%, and its cooking loss rate is 69.88%, 61.05% and 19.02% lower than that of pure Antarctic krill minced shrimp (CK), Antarctic krill minced shrimp (SA+COS) with sodium alginate added and soaked in a chitosan oligosaccharide solution, and Antarctic krill minced shrimp (SA+CaCl2) with sodium alginate added and soaked in a calcium ion solution, respectively. This result shows that the method for preparing Antarctic krill minced shrimp used in this patent can effectively reduce the water loss of shrimp minced shrimp during the cooking process, thereby improving the output rate and bringing higher economic benefits.

[0105] Water holding capacity reflects the ability of shrimp paste to retain water under the action of external forces. Figure 2 B shows the water loss rate of Antarctic krill minced shrimp. Among them, the Antarctic krill minced shrimp (SA+COS+CaCl2) with sodium alginate added and soaked in a mixed solution of chitosan oligosaccharide and calcium ions has the lowest water loss rate, which is 29.58%, 17.72%, 44.91% and 14.58% lower than that of pure Antarctic krill minced shrimp (CK), Antarctic krill minced shrimp (SA) with only sodium alginate added, Antarctic krill minced shrimp with sodium alginate added and soaked in a chitosan oligosaccharide solution (SA+COS) and Antarctic krill minced shrimp with sodium alginate added and soaked in a calcium ion solution (SA+CaCl2). This result also further shows that the method for preparing Antarctic krill minced shrimp used in this patent can effectively reduce the water loss of Antarctic krill minced shrimp caused by external forces during storage and transportation, improve the yield, and thus is expected to bring more significant economic benefits.

[0106] The microscopic morphology of Antarctic krill mince was measured by cold-field scanning electron microscopy at different magnifications. Figure 3As shown in the figure, the microscopic morphology and texture of pure Antarctic krill minced shrimp (CK) are rough, the pore size of Antarctic krill minced shrimp (SA) with only sodium alginate added is larger, the network structure of Antarctic krill minced shrimp with sodium alginate added and soaked in chitosan oligosaccharide solution (SA+COS) and Antarctic krill minced shrimp with sodium alginate added and soaked in calcium ion solution (SA+CaCl2) is relatively disordered, while the gel network structure of Antarctic krill minced shrimp with sodium alginate added and soaked in a mixed solution of chitosan oligosaccharide and calcium ion (SA+COS+CaCl2) is optimized, the degree of cross-linking is enhanced, and a more uniform and tight network structure is formed.

[0107] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing Antarctic krill minced shrimp, characterized in that: The steps include: (1) thawing, washing and draining frozen Antarctic krill meat; (2) dissolving sodium alginate powder in deionized water to obtain a sodium alginate solution; (3) dissolving chitosan oligosaccharide powder in deionized water to obtain a chitosan oligosaccharide solution; (4) dissolving calcium salt in the chitosan oligosaccharide solution of step (3) to obtain a mixed solution of chitosan oligosaccharide and calcium ions; (5) chopping the Antarctic krill meat in air, adding sodium chloride to chop it in salt, and then adding sodium alginate solution to chop it in a mixed manner to obtain Antarctic krill meat mince; (6) forming the Antarctic krill meat paste; (7) soaking the shaped Antarctic krill meat mince into a mixed solution of chitosan oligosaccharide and calcium ions; (8) The soaked Antarctic krill meat paste is sealed, heated, and cooled to obtain Antarctic krill paste.

2. The method for preparing Antarctic krill minced shrimp according to claim 1, characterized in that: In step (1), the frozen Antarctic krill meat is thawed at 4° C. for 12 to 18 hours.

3. The method for preparing Antarctic krill minced shrimp according to claim 1, characterized in that: In step (2), the viscosity average molecular weight of sodium alginate powder is 1.73×10 7 ~3.81×10 7 Da, viscosity is 345~761mPa.s, and concentration of sodium alginate solution is 40~60mg / mL.

4. The method for preparing Antarctic krill minced shrimp according to claim 1, characterized in that: In step (3), the concentration of the chitosan oligosaccharide solution is 2 to 5 mg / mL.

5. The method for preparing Antarctic krill minced shrimp according to claim 1, characterized in that: In step (4), the concentration of calcium ions in the mixed solution is 0.5 to 2 mg / mL.

6. The method for preparing Antarctic krill minced shrimp according to claim 1, characterized in that: In step (5), the mass ratio of Antarctic krill meat to sodium chloride is 100:1-2; the mass ratio of Antarctic krill meat to sodium alginate solution is 100:30-50.

7. The method for preparing Antarctic krill minced shrimp according to claim 1, characterized in that: In step (7), the Antarctic krill meat paste is soaked in a mixed solution of chitosan oligosaccharide and calcium ions at 4° C. for 8 to 16 hours.

8. The method for preparing Antarctic krill minced shrimp according to claim 1, characterized in that: In step (7), the mass ratio of the mixed solution of Antarctic krill meat, chitosan oligosaccharide and calcium ions is 100:700-900.

9. The method for preparing Antarctic krill minced shrimp according to claim 1, characterized in that: In step (8), two stages of heating are performed: 40°C, 60 min, and 80°C, 30 min.

10. Antarctic krill minced shrimp prepared by the method according to any one of claims 1 to 9.

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