Dry fish maw for inhibiting fat oxidation and preparation method thereof

Abstract

According to the dry fish maw capable of inhibiting fat oxidation and the preparation method thereof, fresh air bladders are soaked in a lactic acid bacteria solution, then subjected to anti-oxidation treatment with a chlorogenic acid solution, soaked in alkali liquor and dried, and the dry fish maw capable of inhibiting fat oxidation is obtained. Lactobacillus treatment and chlorogenic acid anti-oxidation treatment are combined, alkali is used for neutralizing generated acidic substances, natural substances are used for treatment, harmful compounds are not introduced, and the eating risk is reduced. Moreover, the yellowness value can be effectively reduced, the increase of POV value and TBA value is inhibited, the rancidity and rancidity of the dried fish maw are reduced, and long-time storage is facilitated. The preparation process is green and safe, short in treatment time and suitable for industrial production of dried fish maw.

Description

Technical Field

[0001] The present application belongs to the technical field of instant food processing, and in particular relates to a dry fish maw capable of inhibiting fat oxidation and a preparation method thereof. Background Art

[0002] Fish maw, also known as fish maw, is a dried fish maw product made by washing and pre-processing fresh fish maw and then dehydrating it. It is rich in collagen and has antioxidant and anti-aging effects. It is very popular in China and other Asian countries, especially in the high-end food market and traditional tonics. However, during the processing and storage of dried fish maw, the residual fat will hydrolyze and oxidize under oxygen, light, high temperature or enzymatic conditions, generating volatile substances such as aldehydes, ketones and acids, producing an unpleasant "rancid smell". When the degree of oxidation is high, it may even turn yellow and become sticky, seriously affecting the nutritional value and edible quality of the product.

[0003] To prevent the oxidation of dried fish maw fat, we need to start with the key factor of inhibiting the oxidation reaction. The addition of antioxidants is an important means to prevent or delay oxidation and improve the flavor of the product. Synthetic antioxidants BHA (butylated hydroxyanisole) / BHT (butylated hydroxytoluene) have potential health risks and their safety is questionable. In comparison, natural antioxidants are safer. Natural antioxidants such as polyphenols, vitamin C and herbal spices all have good antioxidant effects.

[0004] "Inhibition of fat oxidation in salted dried Spanish mackerel during storage by antibacterial agents and antioxidants" shows that the combination of tea polyphenols and rosemary can have a certain control effect on fat oxidation. However, some natural antioxidants have a strong odor and may affect the flavor of the product, so it is necessary to select the appropriate antioxidant application based on the product attributes. Summary of the invention

[0005] The present application provides a dried fish maw for inhibiting fat oxidation and a preparation method thereof to solve the problems existing in the related art. The technical solution is as follows:

[0006] In a first aspect, an embodiment of the present application provides a method for preparing dried fish maw for inhibiting fat oxidation, comprising the following steps:

[0007] Fresh fish maw is soaked in a lactic acid bacteria solution, then treated with a chlorogenic acid solution for antioxidant treatment, soaked in an alkali solution, and then dried to obtain dry fish maw with inhibited fat oxidation.

[0008] In one embodiment, the fresh fish maw is pretreated before being soaked in the lactic acid bacteria solution: fresh fish maw without odor or lesions is selected, grease and fish bones are manually removed, and surface impurities are washed with clean water.

[0009] In one embodiment, the lactic acid bacteria is Lactobacillus plantarum.

[0010] In one embodiment, the concentration of the Lactobacillus plantarum solution is (0.1-1) g / L.

[0011] In one embodiment, the conditions for the lactic acid bacteria solution soaking treatment are: temperature of 20-30° C., soaking for 30-180 min.

[0012] In one embodiment, the mass fraction of the chlorogenic acid solution is 0.01%-0.1%.

[0013] In one embodiment, the conditions for the antioxidant treatment are: soaking for 20-60 minutes.

[0014] In one embodiment, the chlorogenic acid solution is an embedded chlorogenic acid solution; β-cyclodextrin and chlorogenic acid are dissolved in water at a mass ratio of 1: (0.5-1), and stirred at 30-40° C. for 1-3 hours to obtain an embedded chlorogenic acid solution.

[0015] In one embodiment, the mass fraction of the alkali solution is 0.1-0.3%.

[0016] In one embodiment, the conditions for the alkaline solution soaking treatment are: soaking at 20-30° C. for 30-90 min.

[0017] In one embodiment, the alkaline solution is a sodium bicarbonate solution.

[0018] In one embodiment, the drying conditions are: drying at 25-45° C. for 8-15 h.

[0019] In a second aspect, an embodiment of the present application provides a dry fish maw that inhibits fat oxidation, which is prepared by any of the above-mentioned methods for preparing a dry fish maw that inhibits fat oxidation.

[0020] In one embodiment, the POV value of the dry fish maw is 0.9-1.25 mmol / kg, and the TBA value is 0.15-0.25 mg / kg.

[0021] The advantages or beneficial effects of the above technical solution include at least:

[0022] The present invention discloses a method for preparing dried fish maw that inhibits fat oxidation, which combines lactic acid bacteria treatment with chlorogenic acid antioxidant treatment, uses alkali to neutralize the acidic substances produced, uses natural substances for treatment, does not introduce harmful compounds, and reduces the risk of consumption. It can also effectively reduce the yellowness value, inhibit the increase of POV value and TBA value, reduce the rancidity and sourness of dried fish maw, and facilitate long-term storage. The preparation process is green and safe, with a short processing time, and is suitable for the industrial production of dried fish maw.

[0023] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present application will be readily apparent by reference to the accompanying drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In the accompanying drawings, unless otherwise specified, the same reference numerals throughout the multiple drawings represent the same or similar parts or elements. These drawings are not necessarily drawn to scale. It should be understood that these drawings only depict some embodiments disclosed in the present application and should not be regarded as limiting the scope of the present application.

[0025] Figure 1 It is a comparison chart of the yellowness values ​​of the dried fish maws of the embodiment and the comparative example. DETAILED DESCRIPTION

[0026] In the following, only some exemplary embodiments are briefly described. As those skilled in the art will appreciate, the described embodiments may be modified in various ways without departing from the spirit or scope of the present application. Therefore, the drawings and descriptions are considered to be exemplary and non-restrictive in nature.

[0027] There are many methods for preparing fish maw, but currently adding antioxidants that can prevent or delay oxidation and improve the flavor of the product is an important means. However, antioxidants are often compounds and have potential health risks. Therefore, the present application provides a new method for preparing dry fish maw that inhibits fat oxidation.

[0028] A method for preparing dried fish maw capable of inhibiting fat oxidation comprises the following steps:

[0029] Fresh fish maw is soaked in a lactic acid bacteria solution, then treated with a chlorogenic acid solution for antioxidant treatment, soaked in an alkali solution, and then dried to obtain dry fish maw with inhibited fat oxidation.

[0030] Lactic acid bacteria metabolize to produce organic acid substances such as lactic acid. The carboxyl group in lactic acid and the phenolic hydroxyl group in chlorogenic acid form a stable complex through multidentate coordination, which synergistically enhances the ability to chelate metal ions. In addition, chlorogenic acid can weaken the activity of the enzyme by changing the conformation of lipoxygenase, while the acidic environment provided by lactic acid can synergistically enhance the inhibition rate of lipoxygenase activity. Therefore, lactic acid bacteria combined with chlorogenic acid can more effectively chelate metal ions and inhibit the activity of lipoxygenase, thereby inhibiting fat oxidation rancidity.

[0031] As one of the implementation methods, fresh fish maws are pre-treated before being soaked in lactic acid bacteria solution: fresh fish maws without odor or lesions are selected, grease and fish bones are manually peeled off, and impurities on the surface are washed with clean water. Obvious grease on the surface is removed. The grease on the surface is directly exposed to the air and is most easily oxidized; removing the grease on the surface can reduce the subsequent oxidation of fat.

[0032] As one embodiment, the lactic acid bacteria is Lactobacillus plantarum, which has a relatively high number of viable bacteria and can produce a large amount of acid; it can stabilize the pH value in water and maintain a pH environment; and the acidic substances it produces can chelate and degrade heavy metals.

[0033] As one embodiment, the concentration of the Lactobacillus plantarum solution is (0.1-1) g / L. When the concentration of Lactobacillus plantarum is within the range of (0.1-1) g / L, it can metabolize and produce an appropriate amount of lactic acid without excessive fermentation or poor performance.

[0034] As one embodiment, the conditions for the lactic acid bacteria solution immersion treatment are: temperature of 20-30° C., immersion for 30-180 min.

[0035] As one embodiment, the mass fraction of the chlorogenic acid solution is 0.01%-0.1%. Chlorogenic acid itself contains abundant phenolic hydroxyl groups, which can play an antioxidant role. The phenolic hydroxyl groups and the carboxyl groups of lactic acid can also form a stable complex through multidentate coordination, synergistically improving the metal ion chelating ability.

[0036] As one embodiment, the conditions for the antioxidant treatment are: soaking for 20-60 minutes.

[0037] As one embodiment, the chlorogenic acid solution is an embedded chlorogenic acid solution; β-cyclodextrin and chlorogenic acid are dissolved in water at a mass ratio of 1: (0.5-1), and stirred at 30-40°C for 1-3h to obtain an embedded chlorogenic acid solution. β-cyclodextrin is used to embed chlorogenic acid to form a stable inclusion complex, thereby improving the stability and solubility of chlorogenic acid and alleviating its bitterness release. Avoid the introduction of other flavors into fish maw due to the use of chlorogenic acid.

[0038] As one embodiment, the mass fraction of the alkali solution is 0.1-0.3%.

[0039] As one embodiment, the conditions for the alkaline solution soaking treatment are: soaking at 20-30°C for 30-90 minutes. The alkaline solution soaking treatment further neutralizes the acidic substances and reduces the rancid taste; and makes the fish maw in a slightly alkaline environment to inhibit oxidation and deterioration.

[0040] As one embodiment, the alkaline solution is a sodium bicarbonate solution. Sodium bicarbonate is a weak base, which can effectively treat fish maw without significantly affecting the structure and components of the fish maw itself.

[0041] As one embodiment, the drying condition is: drying at 25-45° C. for 8-15 hours.

[0042] The dried fish maw prepared by the above method has a POV value of 0.9-1.25 mmol / kg and a TBA value of 0.15-0.25 mg / kg. It has no obvious rancid smell and sour taste and is suitable for consumption.

[0043] The following is a further description with reference to specific embodiments.

[0044] Example 1

[0045] (1) Manually tear off the oil film from fresh fish maw and rinse the surface impurities with clean water;

[0046] (2) Soaking fresh fish maw in 0.03% Lactobacillus plantarum solution at 25°C for 30 min;

[0047] (3) Soaking the fresh fish maw in the embedded 0.02% chlorogenic acid solution for 30 min;

[0048] (4) Remove the fresh fish maw and soak it in 0.2% sodium bicarbonate solution for 60 min;

[0049] (5) Rinse the fresh fish maw with clean water, place it on a plate, and dry it at 35° C. for 10 h to obtain dried fish maw.

[0050] Example 2

[0051] (1) Manually tear off the oil film from fresh fish maw and rinse the surface impurities with clean water;

[0052] (2) Soaking fresh fish maw in 0.05% Lactobacillus plantarum solution at 25°C for 30 min;

[0053] (3) Soaking the fresh fish maw in the embedded 0.03% chlorogenic acid solution for 40 min;

[0054] (4) Remove the fresh fish maw and soak it in 0.3% sodium bicarbonate solution for 30 min;

[0055] (5) Rinse the fresh fish maw with clean water, place it on a plate, and dry it at 35° C. for 10 h to obtain dried fish maw.

[0056] Example 3

[0057] (1) Manually tear off the oil film from fresh fish maw and rinse the surface impurities with clean water;

[0058] (2) soaking the fresh fish maw in a 0.1% Lactobacillus plantarum solution at 20°C for 100 min;

[0059] (3) Soaking the fresh fish maw in the embedded 0.01% chlorogenic acid solution for 60 min;

[0060] (4) Remove the fresh fish maw and soak it in 0.1% sodium bicarbonate solution for 90 min;

[0061] (5) Rinse the fresh fish maw with clean water, place it on a plate, and dry it at 25° C. for 15 h to obtain dried fish maw.

[0062] Example 4

[0063] (1) Manually tear off the oil film from fresh fish maw and rinse the surface impurities with clean water;

[0064] (2) soaking the fresh fish maw in a 0.01% Lactobacillus plantarum solution at 30°C for 180 min;

[0065] (3) Soak the fresh fish maw in the embedded 0.1% chlorogenic acid solution for 20 min;

[0066] (4) Remove the fresh fish maw and soak it in 0.2% sodium bicarbonate solution for 60 min;

[0067] (5) Rinse the fresh fish maw with clean water, place it on a plate, and dry it at 45° C. for 8 h to obtain dried fish maw.

[0068] Comparative Example 1

[0069] (1) Manually tear off the oil film from fresh fish maw and rinse the surface impurities with clean water;

[0070] (2) Soak the fresh fish maw in 0.2% sodium bicarbonate solution for 60 min;

[0071] (3) Rinse the fresh fish maw with clean water, place it on a plate, and dry it at 35°C for 10 h to obtain dried fish maw.

[0072] Comparative Example 2

[0073] (1) Manually tear off the oil film from fresh fish maw and rinse the surface impurities with clean water;

[0074] (2) Soaking fresh fish maw in 0.03% Lactobacillus plantarum solution at 25°C for 30 min;

[0075] (3) Remove the fresh fish maw and soak it in 0.2% sodium bicarbonate solution for 60 min;

[0076] (4) Rinse the fresh fish maw with clean water, place it on a plate, and dry it at 35° C. for 10 h to obtain dried fish maw.

[0077] Comparative Example 3

[0078] (1) Manually tear off the oil film from fresh fish maw and rinse the surface impurities with clean water;

[0079] (2) Soaking the fresh fish maw in the embedded 0.02% chlorogenic acid solution for 30 min;

[0080] (3) Remove the fresh fish maw and soak it in 0.2% sodium bicarbonate solution for 60 min;

[0081] (4) Rinse the fresh fish maw with clean water, place it on a plate, and dry it at 35° C. for 10 h to obtain dried fish maw.

[0082] Comparative Example 4

[0083] (1) Manually tear off the oil film from fresh fish maw and rinse the surface impurities with clean water;

[0084] (2) Soaking fresh fish maw in 0.03% Lactobacillus plantarum solution at 25°C for 30 min;

[0085] (3) Soaking the fresh fish maw in the embedded 0.02% chlorogenic acid solution for 30 min;

[0086] (4) Rinse the fresh fish maw with clean water, place it on a plate, and dry it at 35° C. for 10 h to obtain dried fish maw.

[0087] The peroxide value (POV) was determined by titration according to GB 5009.227-2016 "National Food Safety Standard Determination of Peroxide Value in Foods"; the thiobarbituric acid value (TBA) was determined by spectrophotometry according to GB / T 5009.181-2016; the results are shown in Table 1;

[0088] Use a colorimeter to measure and record the yellowness value (b*); the results are as follows Figure 1 As shown;

[0089] Rancidity and sourness were graded on a 0-5 scale, in accordance with the ISO 6658 framework. The results are shown in Table 2.

[0090] Table 1

[0091] Group POV value (mmol / kg) TBA value (mg / kg) Example 1 1.23±0.21 0.21±0.07 Example 2 0.95±0.13 0.18±0.08 Example 3 0.84±0.16 0.15±0.07 Example 4 0.88±0.12 0.16±0.08 Comparative Example 1 6.54±0.74 0.54±0.14 Comparative Example 2 2.32±0.53 0.33±0.12 Comparative Example 3 2.75±0.83 0.38±0.11 Comparative Example 4 1.26±0.23 0.23±0.08

[0092] Table 2

[0093] Group Rancidity Rating Rancidity score Example 1 1.2±0.3 0.8±0.2 Example 2 0.9±0.2 0.5±0.1 Example 3 0.7±0.2 0.4±0.1 Example 4 0.8±0.1 0.5±0.2 Comparative Example 1 3.8±0.4 2.2±0.3 Comparative Example 2 2.2±0.3 1.6±0.2 Comparative Example 3 2.4±0.4 1.8±0.3 Comparative Example 4 1.3±0.2 0.9±0.3

[0094] From Table 2 and Figure 1 It can be seen that the dried fish maw of Comparative Example 1 has obvious unpleasant rancid and sour smells, and a high yellowness value (b*), indicating that the degree of fat oxidation is serious and the color has turned yellow.

[0095] Comparative Examples 2 and 3 only use lactic acid bacteria treatment and antioxidant treatment, the rancid smell and sour smell of dried fish maw, as well as the yellowness value, are still high, and the degree of fat oxidation is still high; although the POV and TBA values ​​are lower than those of Comparative Example 1, they are still higher than those of the embodiment; indicating that lactic acid bacteria treatment and antioxidant treatment can inhibit the occurrence of oxidation to a certain extent. Only by combining lactic acid bacteria treatment and antioxidant treatment can a better effect be achieved, and the two play a certain synergistic role.

[0096] The rancidity and sourness scores of Examples 1-4 after lactic acid bacteria treatment and antioxidant treatment are significantly lower than those of Comparative Example 1, and the increase of POV and TBA can be suppressed (Table 2), effectively inhibiting fat oxidation. The plant lactobacillus synergistic chlorogenic acid treatment group has a strong inhibitory effect on fat, and the effect is the best; it shows that the lactic acid bacteria treatment and antioxidant treatment play a synergistic role. Specifically, plant lactobacillus metabolism produces organic acid substances such as lactic acid, and the carboxyl group in lactic acid and the phenolic hydroxyl group of chlorogenic acid form a stable complex through multidentate coordination, which synergistically enhances the ability to chelate metal ions. In addition, chlorogenic acid can weaken the activity of the enzyme by changing the conformation of lipoxygenase, and the acidic environment provided by lactic acid can synergistically enhance the inhibition rate of lipoxygenase activity. Therefore, plant lactobacillus combined with chlorogenic acid can more effectively chelate metal ions and inhibit the activity of lipoxygenase, and inhibit fat oxidation and rancidity. Among them, β-cyclodextrin is used to embed chlorogenic acid to form a stable inclusion complex, thereby improving the stability and solubility of chlorogenic acid and alleviating its bitterness release.

[0097] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification and the features of different embodiments or examples, unless they are contradictory.

[0098] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include at least one of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0099] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of various changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A method for preparing dried fish maw for inhibiting fat oxidation, characterized in that: The following steps are involved: Fresh fish maw is soaked in a lactic acid bacteria solution, then treated with a chlorogenic acid solution for antioxidant effect, soaked in an alkali solution, and then dried to obtain dry fish maw with inhibited fat oxidation.

2. The method for preparing dried fish maw with inhibited fat oxidation according to claim 1, characterized in that: Before soaking the fresh fish maw in lactic acid bacteria solution, it must be pretreated first: select fresh fish maw without odor or lesions, manually remove the grease and fish bones, and rinse the surface impurities with clean water.

3. The method for preparing dried fish maw with inhibited fat oxidation according to claim 1, characterized in that: The lactic acid bacteria is Lactobacillus plantarum; the mass fraction of the Lactobacillus plantarum solution is 0.01%-0.1%; The conditions for the lactic acid bacteria solution immersion treatment are: temperature of 20-30°C, immersion for 30-180 minutes.

4. The method for preparing dried fish maw with inhibited fat oxidation according to claim 1, characterized in that: The mass fraction of the chlorogenic acid solution is 0.01%-0.1%; The conditions for antioxidant treatment are: soaking for 20-60 minutes.

5. The method for preparing dried fish maw with inhibited fat oxidation according to any one of claims 1 to 4, characterized in that: The chlorogenic acid solution is the embedded chlorogenic acid solution; β-cyclodextrin and chlorogenic acid are dissolved in water at a mass ratio of 1: (0.5-1), and stirred at 30-40° C. for 1-3 hours to obtain the embedded chlorogenic acid solution.

6. The method for preparing dried fish maw with inhibited fat oxidation according to claim 1, characterized in that: The mass fraction of the alkali solution is 0.1-0.3%; The conditions for the alkaline solution soaking treatment are: soaking at 20-30°C for 30-90 minutes.

7. The method for preparing dried fish maw with inhibited fat oxidation according to claim 1, characterized in that: The alkali solution is a sodium bicarbonate solution.

8. The method for preparing dried fish maw with inhibited fat oxidation according to claim 1, characterized in that: The drying conditions are: drying at 25-45°C for 8-15h.

9. A dried fish maw for inhibiting fat oxidation, characterized in that: The dried fish maw is prepared by the method for preparing a dried fish maw capable of inhibiting fat oxidation as described in any one of claims 1 to 8.

10. The dried fish maw for inhibiting fat oxidation according to claim 9, characterized in that: The POV value of the dry fish maw is 0.9-1.25 mmol / kg, and the TBA value is 0.15-0.25 mg / kg.

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