Method for improving freeze-thaw stability of fish sausage and fish sausage with high gel stability
Through the method of loading curcumin in the fish gelatin-tea saponin composite emulsion, the problem of poor freeze-thaw stability of fish intestines is solved, the gel performance and oxidation resistance are improved, and the market prospects are achieved.
Patent Information
- Application Number
- CN202510220869.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-27
- Publication Date
- 2025-06-03
AI Technical Summary
The poor stability of fish intestines is caused by poor freeze-thawing, resulting in a decrease in gel quality. The addition of existing antifreeze will bring high calorie value and sweetness, which may pose risks to consumer health.
The fish gelatin-tea saponin system is used to significantly improve the frozen resistance and gel performance of the fish intestine by adding curcumin-loaded fish gelatin-tea saponin complex emulsion.
It improves the freeze-thaw stability, gel strength, hardness and adhesiveness of fish intestines, while enhancing the antioxidant properties and extending the shelf life of the product.
Smart Images
Figure BDA0005288686180000141
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of aquatic product processing, and relates to a method for improving the freeze-thaw stability of fish intestine and fish intestine with high gel stability. Background Art
[0002] Fish is considered a healthier alternative to land-based nutritional sources due to its easily digestible protein, large amounts of polyunsaturated fatty acids, rich macro- and micro-mineral content, and low calorie density. In recent years, the total output of aquatic products in China has been on the rise year by year. Surimi products are becoming increasingly popular among consumers due to their high nutritional value, diverse flavors, and low cholesterol content. Most surimi products on the market are designed for consumption at room temperature. However, in order to better meet consumers' demand for freshness and extend the shelf life, surimi usually needs to be frozen and stored. During the freezing and storage process, due to differences in freezing temperature and rate, some ice crystal aggregates will form in the surimi system. These changes will cause the denaturation, oxidation, and aggregation of myofibrillar proteins (the main proteins in surimi), ultimately leading to a decline in the quality of surimi products. In view of the adverse effects of ice crystal formation and protein oxidation on surimi quality, researchers have proposed some technologies to control ice crystal formation and protein oxidation during the freezing and storage of surimi and improve the gel quality of surimi.
[0003] Currently, the addition of commercial antifreeze agents (a mixture of 4% sucrose and 4% sorbitol) often brings high calorific value and sweetness to surimi products, and excessive intake may pose health risks to consumers. In recent years, nanoemulsion technology has been applied to the aquatic industry to enable foods to have a longer shelf life and better quality attributes during storage, especially emulsions have great potential in encapsulating hydrophobic bioactive substances. However, the nanoemulsion system is limited in stability due to interference by various factors, such as the type of emulsifier and its ratio content in surimi products. Summary of the Invention
[0004] The purpose of the present invention is to address the above problems existing in the prior art and propose a method for improving the freeze-thaw stability of fish intestine based on the fish gelatin-tea saponin system. By adding a fish gelatin-tea saponin composite emulsion loaded with curcumin, the freeze resistance, gel properties of fish intestine are significantly improved, and the nutritional value of fish intestine products is increased.
[0005] One object of the present invention is achieved by the following technical solutions:
[0006] A method for improving the freeze-thaw stability of fish intestine, comprising:
[0007] (1) Prepare a fish gelatin-tea saponin mixed solution with a mass concentration of 0.1 - 10 wt% from fish gelatin and tea saponin;
[0008] (2) Add curcumin to the fish gelatin - tea saponin mixture to obtain a fish gelatin - tea saponin composite solution loaded with curcumin;
[0009] (3) Mix the fish gelatin - tea saponin composite solution loaded with curcumin with an auxiliary agent and homogenize it by a two - step method to obtain a fish gelatin - tea saponin composite emulsion loaded with curcumin;
[0010] (4) Mix surimi with a mass ratio of (80 - 99):(20 - 1) and the fish gelatin - tea saponin composite emulsion loaded with curcumin, then fill it into casings and heat it by a two - stage method to obtain fish sausage with high gel stability.
[0011] Preferably, in (1), the mass ratio of fish gelatin to tea saponin is (70 - 95):(30 - 5).
[0012] Preferably, the preparation method of the fish gelatin - tea saponin mixture in (1) includes: dissolving fish gelatin in PBS solution and dissolving it in a water bath at 30 - 80 °C; adding tea saponin and mixing evenly to obtain a fish gelatin - tea saponin mixture.
[0013] Preferably, the mass concentration of the fish gelatin - tea saponin mixture in (1) is 0.1 - 5 wt%.
[0014] More preferably, the mass concentration of the fish gelatin - tea saponin mixture in (1) is 0.1 - 2 wt%.
[0015] Preferably, the addition amount of curcumin in (2) is 0.05 - 0.5 mg / mL.
[0016] More preferably, the addition amount of curcumin in (2) is 0.08 - 0.2 mg / mL.
[0017] Preferably, the preparation method of the fish gelatin - tea saponin composite solution loaded with curcumin in (2) includes: adjusting the pH of the fish gelatin - tea saponin mixture to 10 - 13, adding 0.05 - 0.5 mg / mL curcumin and stirring evenly, then adjusting the pH to 6 - 7.5 to obtain a fish gelatin - tea saponin composite solution loaded with curcumin.
[0018] More preferably, the preparation method of the fish gelatin - tea saponin composite solution loaded with curcumin in (2) includes: adjusting the pH of the fish gelatin - tea saponin mixture to 11 - 12.5, adding 0.08 - 0.2 mg / mL curcumin and stirring evenly, then adjusting the pH to 6.7 - 7.3 to obtain a fish gelatin - tea saponin composite solution loaded with curcumin.
[0019] Preferably, in (3), the volume ratio of the fish gelatin - tea saponin composite solution loaded with curcumin to the auxiliary agent is (50 - 99):(50 - 1).
[0020] Further preferably, the volume ratio of the curcumin-loaded fish gelatin-tea saponin composite solution to the auxiliary agent in (3) is (70-90):(30-10).
[0021] Preferably, the auxiliary agent in (3) is vegetable oil, including one or more of soybean oil, sesame oil, peanut oil, olive oil, coconut oil, linseed oil, and sunflower oil.
[0022] Preferably, the preparation method of the curcumin-loaded fish gelatin-tea saponin composite emulsion in (3) includes: mixing the curcumin-loaded fish gelatin-tea saponin composite solution and the auxiliary agent according to a volume ratio of (50-99):(50-1), homogenizing at 6000-12000 rpm for 0.5-2 min, and then performing high-pressure homogenization at 400-1200 bar.
[0023] Further preferably, the preparation method of the curcumin-loaded fish gelatin-tea saponin composite emulsion in (3) includes: mixing the curcumin-loaded fish gelatin-tea saponin composite solution and the auxiliary agent according to a volume ratio of (70-90):(30-10), homogenizing at 8000-10000 rpm for 0.5-1 min, and then performing high-pressure homogenization at 700-900 bar.
[0024] Preferably, the mass ratio of surimi to the curcumin-loaded fish gelatin-tea saponin composite emulsion in (4) is (80-95):(20-5).
[0025] Further preferably, the mass ratio of surimi to the curcumin-loaded fish gelatin-tea saponin composite emulsion in (4) is (85-95):(15-5).
[0026] Preferably, the surimi in (4) is prepared by vacuum chopping and salt-added chopping of fish meat.
[0027] Further preferably, the salt addition amount in (4) is 0-2 wt%.
[0028] Preferably, the process of mixing surimi with the curcumin-loaded fish gelatin-tea saponin composite emulsion and filling into casings in (4) is carried out at 0-4 °C.
[0029] Preferably, in the two-stage heating in (4), the heating temperature in the first stage is 30-50 °C, the time is 0.5-4 h, the heating temperature in the second stage is 80-110 °C, and the time is 20-60 min.
[0030] Preferably, after the high-gel-stability fish sausage in (4) undergoes 1-10 freeze-thaw cycles, the DPPH free radical scavenging rate > 20%; the decrease in the DPPH free radical scavenging rate < 10%.
[0031] Further preferably, the freeze-thaw cycle includes: freezing at -20°C for 48 hours and thawing at 4°C for 24 hours.
[0032] The second object of the present invention is achieved by the following technical solution: a fish sausage with high gel stability, and the surimi content is 80-99 wt%.
[0033] Preferably, the preparation method of the fish sausage with high gel stability includes:
[0034] (1) Prepare a gelatin-tea saponin mixed solution with a mass concentration of 0.1-10 wt% from gelatin and tea saponin with a mass ratio of (70-95):(30-5).
[0035] (2) Add 0.05-0.5 mg / mL of curcumin to the gelatin-tea saponin mixed solution to obtain a curcumin-loaded gelatin-tea saponin composite solution.
[0036] (3) Mix the curcumin-loaded gelatin-tea saponin composite solution and an auxiliary agent in a volume ratio of (50-99):(50-1), and then homogenize by a two-step method to obtain a curcumin-loaded gelatin-tea saponin composite emulsion.
[0037] (4) Mix surimi with a mass ratio of (80-99):(20-1) and the curcumin-loaded gelatin-tea saponin composite emulsion, then fill them into sausage casings, and obtain the fish sausage with high gel stability through two-stage heating.
[0038] Preferably, the DPPH free radical scavenging rate of the fish sausage with high gel stability is >20%.
[0039] Further preferably, the DPPH free radical scavenging rate of the fish sausage with high gel stability is >30%.
[0040] Even further preferably, the DPPH free radical scavenging rate of the fish sausage with high gel stability is >35%.
[0041] Preferably, the gel strength of the fish sausage with high gel stability is >25000 g, the hardness is >1200 g, and the adhesiveness is >1000 cm.
[0042] Further preferably, the gel strength of the fish sausage with high gel stability is >27000 g, the hardness is >1500 g, and the adhesiveness is >1300 cm.
[0043] Preferably, after the fish sausage with high gel stability undergoes a freeze-thaw cycle, the DPPH free radical scavenging rate is >15%.
[0044] Further preferably, the freeze-thaw cycle includes: freezing at -20°C for 48 hours and thawing at 4°C for 24 hours.
[0045] Further preferably, the number of freeze-thaw cycles is 1 to 10 times.
[0046] Further preferably, after 1 to 10 freeze-thaw cycles, the DPPH free radical scavenging rate of the high-gel-stability fish sausage is > 20%; the decrease in the DPPH free radical scavenging rate is < 10%; the gel strength is > 19000 g, the hardness is > 900 g, and the adhesiveness is > 950 cm.
[0047] Even more preferably, the number of freeze-thaw cycles is 4 times.
[0048] Even more preferably, after 4 freeze-thaw cycles, the DPPH free radical scavenging rate of the high-gel-stability fish sausage is > 25%; the decrease in the DPPH free radical scavenging rate is < 5%; the gel strength is > 22000 g, the hardness is > 1200 g, and the adhesiveness is > 1100 cm.
[0049] Compared with the prior art, the present invention has the following beneficial effects:
[0050] 1. The method for improving the freeze-thaw stability of fish sausage according to the present invention is based on a fish gelatin-tea saponin mixture system. A composite emulsion is obtained through two homogenization steps. Tea saponin, as a small molecule surfactant and also as an emulsifier, improves the stability of the composite emulsion, enabling the composite emulsion to be evenly and stably distributed on the surface of fish myosin molecules, inhibiting the growth of ice crystals, and thus improving the gel properties of fish sausage during frozen storage.
[0051] 2. The curcumin added in the present invention has good antioxidant activity, can scavenge free radicals, and inhibit the peroxidation reaction of protein side chain amino acids and lipids. However, due to its poor hydrophobicity and stability, it is difficult to be directly applied to food matrices. In the present invention, curcumin is mixed with the fish gelatin-tea saponin mixture system, and through two homogenization steps, a fish gelatin-tea saponin composite emulsion loaded with curcumin is obtained; through the method of the present invention, curcumin is stably present in the fish sausage gel; curcumin can also ensure that the fish sausage gel is not oxidized, further enhancing the gel network structure.
[0052] 3. The method for improving the freeze-thaw stability of fish sausage according to the present invention is simple to operate, highly practical, and can be widely applied in the field of aquatic product processing.
[0053] 4. The high-gel-stability fish sausage of the present invention has good freeze-thaw stability, relatively high gel strength, hardness, adhesiveness, and high nutritional value, and has good market prospects. Specific Embodiments
[0054] The technical solutions of the present invention will be further described and illustrated below through specific embodiments. It should be understood that the specific embodiments described herein are only used to help understand the present invention and are not intended to limit the present invention specifically.
[0055] Unless otherwise specified, the raw materials used in the embodiments of the present invention are all common raw materials in the art, and the methods used in the embodiments are all conventional methods in the art.
[0056] In this text, fish meat can be replaced with aquatic products, meat products and mixed products such as shrimp meat, pork, and beef.
[0057] In this text, the methods for improving the freeze-thaw stability of fish intestines include:
[0058] (1) Weigh fish gelatin and saponin in a mass ratio of (70-95):(30-5). Swell the fish gelatin in PBS solution and dissolve it in a water bath at 30-60 °C; add saponin and mix well to obtain a fish gelatin-saponin mixed solution with a mass concentration of 0.1-10 wt%.
[0059] (2) Adjust the pH of the fish gelatin-saponin mixed solution to 10-13, stir for 1-120 min, then add 0.05-0.5 mg / mL curcumin and stir well, continue to stir for 1-120 min, and then adjust the pH to 6-7.5 to obtain a curcumin-loaded fish gelatin-saponin composite solution.
[0060] (3) Mix the curcumin-loaded fish gelatin-saponin composite solution and the auxiliary agent in a volume ratio of (50-99):(50-1), homogenize at 6000-12000 rpm for 0.5-2 min, and then homogenize at 400-1200 bar under high pressure to obtain a curcumin-loaded fish gelatin-saponin composite emulsion.
[0061] (4) At 0-4 °C, vacuum chop the fish meat, add 0-2 wt% of salt, and continue to vacuum chop to obtain fish mince; mix the fish mince and the curcumin-loaded fish gelatin-saponin composite emulsion in a mass ratio of (80-99):(20-1) to obtain a mixed fish mince, and adjust the water content of the mixed fish mince to 78-85%; fill the mixed fish mince into sausage casings, and heat it in a two-stage manner and cool it in an ice-water bath to obtain fish intestines with high gel stability.
[0062] Perform freeze-thaw cycles on the fish intestines with high gel stability. One freeze-thaw cycle is defined as freezing at -20 °C for 48 hours and thawing at 4 °C for 24 hours. After such freeze-thaw treatment for 4 times, detect the gel properties and antioxidant properties of the fish intestines with high gel stability.
[0063] In this text, the test methods used include:
[0064] (1) Gel performance measurement: After removing the intestinal membranes of fish intestines using a TA.XT Plus food texture analyzer, they were cut into cylinders 2.5 cm thick. The P / 5S probe was used for gel strength measurement, and the samples (25 mm high and 25 mm in diameter) were restored to room temperature before testing. The gel strength was tested according to the following parameters: the trigger force was 5.0 g, and the pre-test speed, mid-speed, and post-test speed were 1.0 mm / s, 1.0 mm / s, and 10 mm / s, respectively. The gel strength was obtained by multiplying the breaking force by the breaking distance. The P / 50 probe was selected to measure the fish intestines, with the pre-test, test, and post-test speeds being 1.0 mm / s, 1.0 mm / s, and 10 mm / s, respectively, the compression level being 30%, and the cycle interval being 5 s.
[0065] (2) Antioxidant property measurement: The antioxidant property was evaluated by measuring the DPPH radical scavenging ability. 1 g of the sample was thoroughly mixed with 4 mL of DPPH solution (0.1 mM), and left to stand in the dark at room temperature (25 °C) for 30 minutes. After the reaction was completed, the absorbance value A1 at 517 nm was measured using a UV spectrophotometer. The absorbance value A0 was measured using the same volume of distilled water instead of the sample. The calculation formula (1) for the DPPH radical scavenging rate is as follows:
[0066] DPPH radical scavenging rate (%) = (1 - A1 / A0) × 100 (1).
[0067] Example 1
[0068] A method for improving the freeze-thaw stability of fish intestines, comprising:
[0069] (1) Weigh fish gelatin and saponin in a mass ratio of 19:1; swell the fish gelatin in PBS solution, dissolve it in a water bath at 45 °C, add saponin and mix well to obtain a fish gelatin-saponin mixture solution with a mass concentration of 1 wt%.
[0070] (2) Adjust the pH of the fish gelatin-saponin mixture solution to 12, stir for 30 min, add 0.1 mg / mL curcumin, continue to stir for 30 min, and then adjust the pH to 7 to obtain a curcumin-loaded fish gelatin-saponin composite solution.
[0071] (3) Mix the curcumin-loaded fish gelatin-saponin composite solution and soybean oil in a volume ratio of 80:20, homogenize at 10000 rpm for 1 min in a high-speed disperser, and then homogenize under high pressure at 800 bar in a high-pressure homogenizer for 2 cycles to obtain a curcumin-loaded fish gelatin-saponin composite emulsion.
[0072] (4) At 0 - 4 °C, the fish meat was chopped and mixed under vacuum for 2 min, then 2 wt% of salt was added, and it was continuously chopped and mixed under vacuum for another 2 min to obtain fish mince. The fish mince was mixed with the curcumin-loaded fish gelatin - saponin composite emulsion at a mass ratio of 19:1 to obtain a mixed fish mince. Ice water was added to adjust the moisture content of the mixed fish mince to 78%. The mixed fish mince was filled into 25 mm casings with a length of 18 cm. Then it was heated in the first stage at 40 °C for 1 h and in the second stage at 90 °C for 30 min, and after being cooled in an ice-water bath, high-gel-stability fish sausage G1 was obtained.
[0073] Example 2
[0074] A method for improving the freeze-thaw stability of fish sausage, including:
[0075] (1) Weigh fish gelatin and saponin at a mass ratio of 9:1; the fish gelatin was swollen in PBS solution and dissolved in a water bath at 45 °C, then saponin was added and mixed evenly to obtain a 1 wt% fish gelatin - saponin mixed solution;
[0076] (2) Adjust the pH of the fish gelatin - saponin mixed solution to 12, stir for 30 min, then add 0.1 mg / mL of curcumin, continue to stir for 30 min, and then adjust the pH to 7 to obtain a curcumin-loaded fish gelatin - saponin composite solution;
[0077] (3) After mixing the curcumin-loaded fish gelatin - saponin composite solution and soybean oil at a volume ratio of 80:20, it was homogenized at 10000 rpm for 1 min in a high-speed disperser, and then homogenized under high pressure at 800 bar for 2 cycles in a high-pressure homogenizer to obtain a curcumin-loaded fish gelatin - saponin composite emulsion;
[0078] (4) At 0 - 4 °C, the fish meat was chopped and mixed under vacuum for 2 min, then 2 wt% of salt was added, and it was continuously chopped and mixed under vacuum for another 2 min to obtain fish mince. The fish mince was mixed with the curcumin-loaded fish gelatin - saponin composite emulsion at a mass ratio of 19:1 to obtain a mixed fish mince. Ice water was added to adjust the moisture content of the mixed fish mince to 78%. The mixed fish mince was filled into 25 mm casings with a length of 18 cm. Then it was heated in the first stage at 40 °C for 1 h and in the second stage at 90 °C for 30 min, and after being cooled in an ice-water bath, high-gel-stability fish sausage G2 was obtained.
[0079] Example 3
[0080] A method for improving the freeze-thaw stability of fish sausage, including:
[0081] (1) Weigh fish gelatin and saponin at a mass ratio of 4:1; the fish gelatin was swollen in PBS solution and dissolved in a water bath at 45 °C, then saponin was added and mixed evenly to obtain a 1 wt% fish gelatin - saponin mixed solution;
[0082] (2) Adjust the pH of the fish gelatin - saponin mixture to 12, stir for 30 min, add 0.1 mg / mL curcumin, continue stirring for 30 min, and then adjust the pH to 7 to obtain a curcumin - loaded fish gelatin - saponin composite solution;
[0083] (3) Mix the curcumin - loaded fish gelatin - saponin composite solution and soybean oil at a volume ratio of 80:20, homogenize at 10000 rpm for 1 min in a high - speed disperser, and then perform high - pressure homogenization at 800 bar for 2 cycles in a high - pressure homogenizer to obtain a curcumin - loaded fish gelatin - saponin composite emulsion;
[0084] (4) Under 0 - 4 °C, vacuum - chop the fish meat for 2 min, add 2 wt% salt, and continue vacuum - chopping for 2 min to obtain fish mince. Mix the fish mince with the curcumin - loaded fish gelatin - saponin composite emulsion at a mass ratio of 19:1 to obtain a mixed fish mince. Add ice water to adjust the water content of the mixed fish mince to 78%, and fill the mixed fish mince into 25 - mm casings with a length of 18 cm. Then, heat at 40 °C in the first stage for 1 h, heat at 90 °C in the second stage for 30 min, and cool in an ice - water bath to obtain fish sausage G3 with high gel stability.
[0085] Example 4
[0086] A method for improving the freeze - thaw stability of fish sausage, comprising:
[0087] (1) Weigh fish gelatin and saponin with a mass ratio of 7:3; swell the fish gelatin in PBS solution, dissolve it in a 45 °C water bath, add saponin and mix well to obtain a 1 wt% fish gelatin - saponin mixture;
[0088] (2) Adjust the pH of the fish gelatin - saponin mixture to 12, stir for 30 min, add 0.1 mg / mL curcumin, continue stirring for 30 min, and then adjust the pH to 7 to obtain a curcumin - loaded fish gelatin - saponin composite solution;
[0089] (3) Mix the curcumin - loaded fish gelatin - saponin composite solution and soybean oil at a volume ratio of 80:20, homogenize at 10000 rpm for 1 min in a high - speed disperser, and then perform high - pressure homogenization at 800 bar for 2 cycles in a high - pressure homogenizer to obtain a curcumin - loaded fish gelatin - saponin composite emulsion;
[0090] (4) At 0 - 4 °C, the fish meat was chopped and mixed under vacuum for 2 min, then 2 wt% of salt was added, and chopping and mixing were continued under vacuum for 2 min to obtain fish mince. The fish mince was mixed with the curcumin-loaded fish gelatin - saponin composite emulsion in a mass ratio of 19:1 to obtain a mixed fish mince. Ice water was added to adjust the moisture content of the mixed fish mince to 78%. The mixed fish mince was filled into 25 mm casings with a length of 18 cm. Then, it was heated in the first stage at 40 °C for 1 h and in the second stage at 90 °C for 30 min, and then cooled in an ice-water bath to obtain fish sausage G4 with high gel stability.
[0091] Example 5
[0092] A method for improving the freeze-thaw stability of fish sausage, comprising:
[0093] (1) Weigh fish gelatin and saponin in a mass ratio of 19:1; the fish gelatin was swollen in PBS solution and dissolved in a water bath at 45 °C, and saponin was added and mixed evenly to obtain a 1 wt% fish gelatin - saponin mixed solution;
[0094] (2) Adjust the pH of the fish gelatin - saponin mixed solution to 12, stir for 30 min, then add 0.1 mg / mL curcumin, continue to stir for 30 min, and then adjust the pH to 7 to obtain a curcumin-loaded fish gelatin - saponin composite solution;
[0095] (3) The curcumin-loaded fish gelatin - saponin composite solution and soybean oil were mixed in a volume ratio of 80:20, homogenized at 10000 rpm for 1 min in a high-speed disperser, and then homogenized under high pressure at 800 bar for 2 cycles in a high-pressure homogenizer to obtain a curcumin-loaded fish gelatin - saponin composite emulsion;
[0096] (4) At 0 - 4 °C, the fish meat was chopped and mixed under vacuum for 2 min, then 2 wt% of salt was added, and chopping and mixing were continued under vacuum for 2 min to obtain fish mince. The fish mince was mixed with the curcumin-loaded fish gelatin - saponin composite emulsion in a mass ratio of 9:1 to obtain a mixed fish mince. Ice water was added to adjust the moisture content of the mixed fish mince to 78%. The mixed fish mince was filled into 25 mm casings with a length of 18 cm. Then, it was heated in the first stage at 40 °C for 1 h and in the second stage at 90 °C for 30 min, and then cooled in an ice-water bath to obtain fish sausage G5 with high gel stability.
[0097] Example 6
[0098] A method for improving the freeze-thaw stability of fish sausage, comprising:
[0099] (1) Weigh fish gelatin and saponin in a mass ratio of 9:1; the fish gelatin was swollen in PBS solution and dissolved in a water bath at 45 °C, and saponin was added and mixed evenly to obtain a 1 wt% fish gelatin - saponin mixed solution;
[0100] (2) Adjust the pH of the fish gelatin - tea saponin mixture to 12, stir for 30 min, add 0.1 mg / mL curcumin, continue stirring for 30 min, and then adjust the pH to 7 to obtain a curcumin - loaded fish gelatin - tea saponin composite solution;
[0101] (3) Mix the curcumin - loaded fish gelatin - tea saponin composite solution and soybean oil at a volume ratio of 80:20, homogenize at 10000 rpm for 1 min in a high - speed disperser, and then perform high - pressure homogenization at 800 bar for 2 cycles in a high - pressure homogenizer to obtain a curcumin - loaded fish gelatin - tea saponin composite emulsion;
[0102] (4) At 0 - 4 °C, vacuum chop the fish meat for 2 min, add 2 wt% salt, and continue vacuum chopping for 2 min to obtain fish mince. Mix the fish mince with the curcumin - loaded fish gelatin - tea saponin composite emulsion at a mass ratio of 9:1 to obtain a mixed fish mince. Add ice water to adjust the water content of the mixed fish mince to 78%, and fill the mixed fish mince into 25 - mm casings with a length of 18 cm. Then, heat at 40 °C in the first stage for 1 h, heat at 90 °C in the second stage for 30 min, and cool in an ice - water bath to obtain fish sausage G6 with high gel stability.
[0103] Example 7
[0104] A method for improving the freeze - thaw stability of fish sausage, including:
[0105] (1) Weigh fish gelatin and tea saponin at a mass ratio of 4:1; swell the fish gelatin in PBS solution, dissolve it in a 45 °C water bath, add tea saponin and mix well to obtain a 1 wt% fish gelatin - tea saponin mixture;
[0106] (2) Adjust the pH of the fish gelatin - tea saponin mixture to 12, stir for 30 min, add 0.1 mg / mL curcumin, continue stirring for 30 min, and then adjust the pH to 7 to obtain a curcumin - loaded fish gelatin - tea saponin composite solution;
[0107] (3) Mix the curcumin - loaded fish gelatin - tea saponin composite solution and soybean oil at a volume ratio of 80:20, homogenize at 10000 rpm for 1 min in a high - speed disperser, and then perform high - pressure homogenization at 800 bar for 2 cycles in a high - pressure homogenizer to obtain a curcumin - loaded fish gelatin - tea saponin composite emulsion;
[0108] (4) At 0 - 4 °C, the fish meat was vacuum chopped for 2 min, then 2 wt% salt was added, and vacuum chopping continued for another 2 min to obtain fish mince. The fish mince was mixed with the curcumin-loaded fish gelatin - saponin composite emulsion in a mass ratio of 9:1 to obtain a mixed fish mince. Ice water was added to adjust the water content of the mixed fish mince to 78%. The mixed fish mince was filled into 25 mm casings with a length of 18 cm. Then, it was heated in the first stage at 40 °C for 1 h and in the second stage at 90 °C for 30 min, and then cooled in an ice water bath to obtain fish sausage G7 with high gel stability.
[0109] Example 8
[0110] A method for improving the freeze-thaw stability of fish sausage, comprising:
[0111] (1) Weigh fish gelatin and saponin in a mass ratio of 7:3; the fish gelatin was swollen in PBS solution and dissolved in a water bath at 45 °C, and saponin was added and mixed evenly to obtain a 1 wt% fish gelatin - saponin mixed solution;
[0112] (2) Adjust the pH of the fish gelatin - saponin mixed solution to 12, stir for 30 min, then add 0.1 mg / mL curcumin, continue to stir for 30 min, and then adjust the pH to 7 to obtain a curcumin-loaded fish gelatin - saponin composite solution;
[0113] (3) The curcumin-loaded fish gelatin - saponin composite solution and soybean oil were mixed in a volume ratio of 80:20, homogenized at 10000 rpm for 1 min in a high-speed disperser, and then homogenized under high pressure at 800 bar in a high-pressure homogenizer for 2 cycles to obtain a curcumin-loaded fish gelatin - saponin composite emulsion;
[0114] (4) At 0 - 4 °C, the fish meat was vacuum chopped for 2 min, then 2 wt% salt was added, and vacuum chopping continued for another 2 min to obtain fish mince. The fish mince was mixed with the curcumin-loaded fish gelatin - saponin composite emulsion in a mass ratio of 9:1 to obtain a mixed fish mince. Ice water was added to adjust the water content of the mixed fish mince to 78%. The mixed fish mince was filled into 25 mm casings with a length of 18 cm. Then, it was heated in the first stage at 40 °C for 1 h and in the second stage at 90 °C for 30 min, and then cooled in an ice water bath to obtain fish sausage G8 with high gel stability.
[0115] Example 9
[0116] Compared with Example 1, the difference is that the mass ratio of fish mince to the curcumin-loaded fish gelatin - saponin composite emulsion is 4:1.
[0117] In this example, fish sausage G9 with high gel stability was obtained.
[0118] Example 10
[0119] Compared with Example 1, the difference is that the mass concentration of the fish gelatin-tea saponin mixture is 2 wt%, and the mass ratio of fish gelatin to tea saponin is 9:1.
[0120] This example obtains fish intestine G10 with high gel stability.
[0121] Example 11
[0122] Compared with Example 1, the difference is that the addition amount of curcumin is 0.4 mg / mL.
[0123] This example obtains fish intestine G11 with high gel stability.
[0124] Example 12
[0125] A method for improving the freeze-thaw stability of fish intestine, including:
[0126] (1) Weigh fish gelatin and tea saponin with a mass ratio of 17:3; swell the fish gelatin in PBS solution, dissolve it in a water bath at 45 °C, add tea saponin and mix well to obtain a fish gelatin-tea saponin mixture with a mass concentration of 1 wt%.
[0127] (2) Adjust the pH of the fish gelatin-tea saponin mixture to 12, stir for 30 min, add 0.4 mg / mL of curcumin, continue to stir for 30 min, and then adjust the pH to 7 to obtain a curcumin-loaded fish gelatin-tea saponin composite solution.
[0128] (3) After mixing the curcumin-loaded fish gelatin-tea saponin composite solution and soybean oil at a volume ratio of 90:10, homogenize it at 10,000 rpm for 1 min in a high-speed disperser, and then perform high-pressure homogenization circulation at 800 bar for 2 times in a high-pressure homogenizer to obtain a curcumin-loaded fish gelatin-tea saponin composite emulsion.
[0129] (4) At 0-4 °C, vacuum chop the fish meat for 2 min, add 2 wt% of salt, continue to vacuum chop for 2 min to obtain fish mince. Mix the fish mince with the curcumin-loaded fish gelatin-tea saponin composite emulsion at a mass ratio of 93:7 to obtain a mixed fish mince. Add ice water to adjust the water content of the mixed fish mince to 82%, and fill the mixed fish mince into 25 mm sausage casings with a length of 18 cm. Then heat it in the first stage at 40 °C for 1 h, heat it in the second stage at 90 °C for 30 min, and place it in an ice water bath for cooling to obtain fish intestine G12 with high gel stability.
[0130] Example 13
[0131] Compared with Example 1, the difference is that (3) after mixing the curcumin-loaded fish gelatin-tea saponin composite solution and soybean oil, homogenize it at 7000 rpm for 1 min in a high-speed disperser to obtain a curcumin-loaded fish gelatin-tea saponin composite emulsion.
[0132] In this example, fish intestine G13 with high gel stability is obtained.
[0133] Comparative Example 1
[0134] Compared with Example 1, the difference is that fish gelatin is not added in (1).
[0135] (1) Mix tea saponin with PBS solution and dissolve it in a water bath at 45 °C to obtain a tea saponin solution with a mass concentration of 1 wt%.
[0136] Then, follow steps (2 - 4) in Example 1 to obtain fish intestine D - G1.
[0137] Comparative Example 2
[0138] Compared with Example 1, the difference is that tea saponin is not added in (1).
[0139] (1) Swell fish gelatin in PBS solution and dissolve it in a water bath at 45 °C to obtain a fish gelatin solution with a mass concentration of 1 wt%.
[0140] Then, follow steps (2 - 4) in Example 1 to obtain fish intestine D - G2.
[0141] Comparative Example 3
[0142] Compared with Example 1, the difference is that curcumin is not added.
[0143] (1) Weigh fish gelatin and tea saponin with a mass ratio of 19:1; swell fish gelatin in PBS solution, dissolve it in a water bath at 45 °C, add tea saponin and mix well to obtain a fish gelatin - tea saponin mixed solution with a mass concentration of 1 wt%.
[0144] (2) After mixing the gelatin - tea saponin mixed solution and soybean oil in a volume ratio of 80:20 soybean oil, homogenize it at 10000 rpm for 1 min in a high - speed disperser, and then homogenize it under high pressure of 800 bar for 2 cycles in a high - pressure homogenizer to obtain an emulsion.
[0145] Then, follow step (4) in Example 1 to obtain fish intestine D - G3.
[0146] Comparative Example 4
[0147] Compared with Example 1, the difference is that the fish gelatin - tea saponin composite solution loaded with curcumin is not added.
[0148] At 0 - 4 °C, the fish meat was chopped and mixed in a vacuum for 2 min, then 2 wt% of salt was added, and the mixture was further chopped and mixed in a vacuum for 2 min to obtain fish mince. Ice water was added to adjust the moisture content of the mixed fish mince to 78%, and the mixed fish mince was filled into 25 mm casings with a length of 18 cm. Then, it was heated in the first stage at 40 °C for 1 h and in the second stage at 90 °C for 30 min, and after being cooled in an ice - water bath, fish sausage D - G4 was obtained.
[0149] Comparative Example 5
[0150] Compared with Example 1, the difference is that carrageenan was used instead of fish gelatin.
[0151] Then, fish sausage D - G5 was obtained according to steps (2 - 4) in Example 1.
[0152] Comparative Example 6
[0153] Compared with Example 1, the difference is that a commercial antifreeze agent (a mixture of 4% sucrose and 4% sorbitol) was directly added to the fish mince, and then fish sausage D - G6 was obtained according to step (4) in Example 1.
[0154] The prepared high - gel - stability fish sausages G1 - G13 and fish sausages D - G1 - D - G6 were tested after 4 freeze - thaw cycles, and the results are shown in Table 1.
[0155] Table 1. Test results of fish sausage properties before and after freeze - thaw
[0156]
[0157] According to Examples 1 - 4, by changing the proportions of fish gelatin and saponin in the fish gelatin - saponin mixture, with the decrease in the content of saponin, the gel strength, hardness, adhesiveness, and antioxidant property first increase and then decrease.
[0158] Comparing Examples 1, 5, 9 with Comparative Example 4, by changing the proportion of fish mince and the fish gelatin - saponin composite emulsion loaded with curcumin, with the increase in the addition amount of the fish gelatin - saponin composite emulsion loaded with curcumin, the gel strength, hardness, adhesiveness, and antioxidant property first increase and then decrease.
[0159] Comparing Example 1 with Example 10, as the mass concentration of the fish gelatin - saponin mixture increases, the gel strength, hardness, adhesiveness, and antioxidant property decrease.
[0160] Comparing Example 1, Comparative Example 5 and Comparative Example 6, it can be seen that the fish gelatin - based emulsion has a better enhancing effect on the gel strength, hardness, adhesiveness, and antioxidant property of fish mince gel, and can replace traditional commercial antifreeze agents.
[0161] In summary, the method for improving the freeze-thaw stability of fish sausage according to the present invention is simple to operate and highly practical, and can be widely applied to the field of aquatic product processing; the fish sausage with high gel stability according to the present invention has high gel strength, hardness, adhesiveness and high nutritional value, and has good market prospects.
[0162] All aspects, embodiments and features of the present invention should be considered illustrative in all respects and do not limit the present invention. The scope of the present invention is only defined by the claims. Without departing from the spirit and scope of the claimed invention, those skilled in the art will appreciate other embodiments, modifications and uses.
[0163] In the preparation method of the present invention, the order of each step is not limited to the listed order. For those of ordinary skill in the art, without creative work, the sequential changes of each step are also within the protection scope of the present invention. In addition, two or more steps or actions can be carried out simultaneously.
[0164] Finally, it should be noted that the specific embodiments described herein are merely illustrative of the present invention and do not limit the implementation manners of the present invention. Those skilled in the art of the present invention can make various modifications or supplements to the described specific embodiments or use similar ways to replace them. It is not necessary and impossible to list all implementation manners here. And these obvious changes or variations derived from the essence of the present invention still fall within the protection scope of the present invention. Interpreting them as any additional limitation is contrary to the spirit of the present invention.
Claims
1. A method for improving the freeze-thaw stability of fish intestines, characterized in that: The method comprises: (1) preparing fish gelatin and tea saponin into a fish gelatin-tea saponin mixed solution with a mass concentration of 0.1 to 10 wt %; (2) adding curcumin to the fish gelatin-tea saponin mixed solution to obtain a fish gelatin-tea saponin composite solution loaded with curcumin; (3) mixing the curcumin-loaded fish gelatin-tea saponin composite solution with an auxiliary agent and homogenizing by a two-step method to obtain a curcumin-loaded fish gelatin-tea saponin composite emulsion; (4) The fish paste and the curcumin-loaded fish gelatin-tea saponin composite emulsion in a mass ratio of (80-99):(20-1) are mixed and then stuffed into sausage casings, and then heated in two stages to obtain fish sausage with high gel stability.
2. The method for improving the freeze-thaw stability of fish intestines according to claim 1, characterized in that: The mass ratio of the fish gelatin to the tea saponin is (70-95):(30-5).
3. The method for improving the freeze-thaw stability of fish intestines according to claim 1, characterized in that: The mass concentration of the fish gelatin-tea saponin mixed solution in (1) is 0.1-5wt%.
4. The method for improving the freeze-thaw stability of fish intestines according to claim 1, characterized in that: The amount of curcumin added in (2) is 0.05-0.5 mg / mL.
5. The method for improving the freeze-thaw stability of fish intestines according to claim 1, characterized in that: The preparation method of the fish gelatin-tea saponin composite solution loaded with curcumin in (2) comprises: adjusting the pH of the fish gelatin-tea saponin mixed solution to 10-13, adding 0.05-0.5 mg / mL curcumin and stirring evenly, and then adjusting the pH to 6-7.5 to obtain the fish gelatin-tea saponin composite solution loaded with curcumin.
6. The method for improving the freeze-thaw stability of fish intestines according to claim 1, characterized in that: The preparation method of the curcumin-loaded fish gelatin-tea saponin composite emulsion in (3) comprises: mixing the curcumin-loaded fish gelatin-tea saponin composite solution and the auxiliary agent in a volume ratio of (50-99): (50-1), homogenizing at 6000-12000 rpm for 0.5-2 min, and then homogenizing at a high pressure of 400-1200 bar.
7. The method for improving the freeze-thaw stability of fish intestines according to claim 1 or 6, characterized in that: The auxiliary agent in (3) is vegetable oil, including one or more of soybean oil, sesame oil, peanut oil, olive oil, coconut oil, linseed oil and sunflower oil.
8. The method for improving the freeze-thaw stability of fish intestines according to claim 1, characterized in that: In the two-stage heating in (4), the first stage heating temperature is 30-50° C., the time is 0.5-4 h, and the second stage heating temperature is 80-110° C., the time is 20-60 min.
9. The method for improving the freeze-thaw stability of fish intestines according to claim 1, characterized in that: (4) After 1 to 10 freeze-thaw cycles, the DPPH free radical scavenging rate of the high gel stability fish intestine is greater than 20%; the DPPH free radical scavenging rate decreases by less than 10%; The freeze-thaw cycle includes: freezing at -20°C for 48 hours and thawing at 4°C for 24 hours.
10. A fish intestine with high gel stability, characterized in that: The method for preparing the fish intestine with high gel stability comprises: (1) preparing a fish gelatin-tea saponin mixed solution with a mass concentration of 0.1 to 10 wt % by mixing fish gelatin and tea saponin in a mass ratio of (70 to 95): (30 to 5); (2) adding 0.05-0.5 mg / mL curcumin to the fish gelatin-tea saponin mixed solution to obtain a fish gelatin-tea saponin composite solution loaded with curcumin; (3) mixing the curcumin-loaded fish gelatin-tea saponin composite solution and the auxiliary agent in a volume ratio of (50-99):(50-1) and homogenizing by a two-step method to obtain a curcumin-loaded fish gelatin-tea saponin composite emulsion; (4) The fish paste and the curcumin-loaded fish gelatin-tea saponin composite emulsion in a mass ratio of (80-99):(20-1) are mixed and then stuffed into sausage casings, and then heated in two stages to obtain fish sausage with high gel stability.