Fiberized minced fillet product preparation method based on microwave puffing technology

Abstract

The invention discloses a fiberized minced fillet product preparation method based on a microwave puffing technology, which comprises the steps of pretreatment, salt dissolution and gel construction, gelation fixation, fiberization forming and the like, sequentially carrying out semi-thawing, air chopping, salt chopping, material mixing and chopping on frozen minced fillet, carrying out water bath gelation, and constructing a porous structure by microwave puffing, so as to obtain the fiberized minced fillet product. And combining with vacuum packaging and directional extrusion to form the fiberized surimi product. According to the method, the production process is simplified, complex equipment and processes are not needed, and the stability of the protein matrix is improved by adding functional auxiliary materials. The prepared product has an oriented fiber structure similar to meat, does not need to be rehydrated, has strong ready-to-eat property and stable shelf life, is suitable for various animal protein raw materials, provides a general technology for aquatic product processing and simulated meat product industry, and promotes industrial innovation and upgrading.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a preparation method of a fibrillar surimi product based on microwave puffing technology. Background Art

[0002] As the core raw material in the field of aquatic product processing, surimi is widely used in the production of traditional products such as fish balls, fish sausages, and fish tofu due to its characteristics of high protein, low fat, and strong compatibility. These products rely on the gel network formed by heat treatment of surimi protein, presenting the characteristics of firm texture and prominent elasticity, and have long occupied an important share in the convenient food market. However, the current industry faces significant homogenization problems: from the perspective of product form, traditional surimi products generally have a uniform gel structure and lack differentiated texture characteristics; from the perspective of consumer experience, consumers' aesthetic fatigue with a single taste is becoming increasingly prominent, and the market urgently needs products with new textures and new forms to break the deadlock. Although the industry has tried to break through in the directions of nutritional fortification, flavor innovation, and instant convenience, the terminal products still have not got rid of the inherent framework of "tight texture + crispy and elastic taste". Homogeneous competition has led to the compression of profit margins, and there is an urgent need to develop a differentiated "new track".

[0003] Under the dual pressures of global meat resource shortage and consumption upgrading, imitation meat products have become a research hotspot in the field of food technology. Imitation meat products made from plant proteins (such as soy protein and wheat protein) form a fibrous structure similar to livestock and poultry meat through technologies such as extrusion and spinning, and industrial production has been achieved. The core competitiveness of such products lies in simulating the chewing feeling and texture characteristics of real meat through protein fibrillation, which not only meets the needs of a healthy diet but also alleviates environmental pressure. Surimi, as a high-quality source of animal protein, theoretically has the potential to develop high-fidelity imitation meat products, but its fibrillation technology faces significant challenges:

[0004] Existing protein fibrillation methods (such as freezing method, shearing method, spinning method, extrusion method) are limited in the application of animal protein systems. For example, although the extrusion method is mature in plant proteins, it requires the moisture content of the material to be controlled at 20%-40%, and rehydration is required, and the process is complex; while surimi protein is mainly hydrophilic, and when using traditional methods, it is easy to form an amorphous gel and difficult to produce an oriented fiber structure, resulting in loose product texture and unclear fiber characteristics;

[0005] The molecular structures of animal proteins and plant proteins are significantly different: plant proteins mostly contain hydrophobic domains and are easily formed into stable fibers by extrusion; while the hydrophilicity of surimi protein makes it difficult to be oriented in traditional processes, and existing technologies cannot effectively solve its fibrillation problem, resulting in slow progress in the development of animal-based imitation meat products.

[0006] Microwave puffing technology generates internal heat through the high-frequency vibration of polar molecules (such as water molecules) in the microwave field, which instantly vaporizes the water inside the material to form a porous structure. It has been applied to puffed foods such as potato chips and shrimp chips. In the field of protein fiberization, its potential advantages include uniform heating, efficient pore-forming ability, and the process does not require complex temperature control, with a low threshold. However, the application of this technology in animal protein has not been reported yet, and it faces key challenges:

[0007] Moisture content and puffing adaptability: Surimi has a high natural moisture content. Traditional puffing technology lacks mature solutions for controlling the expansion of high-moisture materials, and the problem of structural collapse or over-expansion rupture during the puffing process needs to be solved;

[0008] Protein matrix stability: When surimi protein gel is puffed, the structure is easily destroyed due to the expansion force, and the strength of the gel matrix needs to be improved to maintain the porous skeleton;

[0009] Lack of fiber orientation mechanism: Microwave puffing itself forms an unoriented porous structure, while there is a lack of effective means to induce the oriented fiber structure required for simulated meat products. It is necessary to explore the synergistic mechanism of external force and puffing structure.

[0010] Currently, the innovation of surimi products and the development of simulated meat product technology face dual bottlenecks:

[0011] Traditional surimi products are highly homogenized: the product texture is single and lacks the fiber structure similar to meat, making it difficult to meet consumers' demand for differentiated taste;

[0012] Gap in animal protein fiberization technology: Existing methods cannot adapt to the characteristics of surimi protein, which makes it difficult to achieve industrial production of simulated meat products based on surimi. It is urgent to develop an efficient and simple fiberization process;

[0013] Process compatibility and cost control: Traditional fiberization technology equipment is complex and energy-intensive, while surimi processing companies generally require new technologies with low barriers and easy operation to reduce upgrade costs and respond quickly to market demand.

[0014] In summary, how to break through the technical bottleneck of surimi protein fiberization and develop a new method that is suitable for animal protein, has a simple process and can give the product a meat-like fiber structure has become a core issue that needs to be urgently solved in the current field of aquatic product processing and simulated meat products. Summary of the invention

[0015] The present invention aims to provide a method for preparing a fibrous surimi product based on microwave puffing technology, solve the homogenization problem of traditional surimi products through innovative processes, and break through the bottleneck of existing animal protein fibrosis technology.

[0016] To achieve the above purpose, the present invention adopts the following technical means:

[0017] A preparation method of fibrillar surimi products based on microwave puffing technology, comprising the following steps:

[0018] Pretreatment: First, semi-thaw the frozen surimi to make it in a physical state suitable for chopping. Subsequently, initially disperse the myofibril structure of the surimi through an empty chopping process, laying the foundation for subsequent extraction of salt-soluble proteins;

[0019] Salt solubilization and gel construction: After empty chopping, add 2% of the surimi mass of salt for the salt chopping process. Utilize the ionic strength of the salt to dissociate actin and myosin to form a viscous salt-soluble protein system. Then, adjust the water content and introduce functional excipients through the mixing and chopping process to form a uniform surimi paste;

[0020] Gelatinization and fixation: Transfer the evenly chopped mixture to a water bath environment for gradient heating gelatinization to obtain a conventional surimi gel with basic mechanical strength;

[0021] Fibrillar forming: After the gel is cooled to room temperature, construct a porous structure inside the gel through the microwave puffing process. Subsequently, immediately perform the vacuum packaging process, and use the external pressure to apply a directional extrusion force to the porous structure formed by puffing, prompting the pores to extend along the direction of the force. Finally, a surimi product with fibrillar structure characteristics is formed during storage.

[0022] A further scheme of the present invention is that the empty chopping process in the pretreatment process is: Use a chopping machine to perform empty chopping on the semi-thawed frozen surimi for 2 minutes.

[0023] A further scheme of the present invention is that the salt chopping process in the salt solubilization and gel construction process is: Continue to chop for 2 minutes after adding 2% of the surimi mass of salt; the mixing and chopping process is: Mix and chop the added functional excipients and water for 3 minutes.

[0024] A further scheme of the present invention is that water is added in the salt solubilization and gel construction process to adjust the water content to 78% - 86%.

[0025] A further scheme of the present invention is that the functional excipient added in the salt solubilization and gel construction process is transglutaminase, and the addition amount is 0.3 - 0.5% of the total mass.

[0026] A further scheme of the present invention is that the functional excipients added in the salt solubilization and gel construction process are transglutaminase and baking soda, and the addition amounts of both transglutaminase and baking soda are 0.3 - 0.5% of the total mass.

[0027] A further solution of the present invention is that the gradient heating gelation in the gelation fixation process is as follows: first, heat at a low temperature of 40°C for 30 minutes to induce the formation of a primary gel network of actin, and then heat at a high temperature of 90°C for 20 minutes to fully crosslink and cure the protein.

[0028] A further solution of the present invention is that the microwave expansion process in the fibrosis forming process is as follows: place it in a microwave oven and use high-frequency electromagnetic waves to instantly vaporize the internal moisture to generate an expansion force; the power of the microwave oven is set to 26 - 34 W / g, and the microwave time is set to 110 - 150 s.

[0029] A further solution of the present invention is that the vacuum packaging process in the fibrosis forming process is as follows: package under a vacuum degree of -0.75 - -0.95 MPa, and the duration is 3 - 5 s.

[0030] A further solution of the present invention is that the storage condition in the fibrosis forming process is as follows: store at 4°C for 3 - 5 days.

[0031] Advantages of the present invention:

[0032] 1. Construct a differentiated fiber structure and break through the limitations of traditional textures: Through the synergistic effect of microwave expansion and vacuum packaging, the surimi products are given a directional fibrous texture similar to that of meat, completely different from the uniform gel structure of traditional surimi products, significantly enhancing the chewing layer and visual recognition of the products, and providing a new texture solution for the development of simulated meat products.

[0033] 2. Simplify the production process and reduce the equipment and process threshold: There is no need for the complex moisture control, rehydration, and low-temperature regulation links of traditional fibrosis technology. Only general equipment such as microwave ovens and vacuum packaging machines is required to achieve fibrosis processing, shortening the production cycle, reducing energy consumption and equipment investment costs, and especially adapting to the technology upgrade needs of small and medium-sized enterprises.

[0034] 3. Strengthen the stability of the protein matrix and improve the product quality uniformity: By adding functional auxiliaries such as transglutaminase, the crosslinking degree of surimi protein is enhanced, and the mechanical strength of the gel matrix after expansion is optimized to ensure the stability of the fibrosis degree and texture characteristics of different batches of products, and solve the problem of easy collapse or non-uniformity of the fiber structure in traditional processes.

[0035] 4. Optimize the product practicality and expand the application scenarios: The porous structure formed during the expansion process can be directly eaten without rehydration, improving the convenience of instant consumption; the vacuum packaging process combined with low-temperature storage can effectively maintain the stability of the fiber structure, extend the shelf life, and at the same time adapt to various cooking methods, broadening the product application scenarios.

[0036] 5. Strong raw material universality, promoting diversified industrial development: It is applicable not only to various surimi raw materials such as silver carp and cod, but also can be extended to other animal protein systems, providing a general technical path for the aquatic product processing and simulated meat product industries, helping to develop high-value-added and differentiated animal-based bionic foods, and promoting the efficient utilization of resources and the innovation and upgrading of the industry. Brief Description of the Drawings

[0037] Figure 1 is a flowchart of the processing method of the present invention;

[0038] Figure 2 is a macroscopic observation diagram of the fibrillar surimi gel structure characteristics prepared under the conventional moisture content conditions in Example 2 of the present invention;

[0039] Figure 3 is a 40-fold magnified observation diagram of the fibrillar surimi gel structure characteristics prepared under the conventional moisture content conditions in Example 2 of the present invention;

[0040] Figure 4 is a macroscopic observation diagram of the fibrillar surimi gel structure characteristics prepared under the high moisture content conditions in Example 3 of the present invention;

[0041] Figure 5 is a 40-fold magnified observation diagram of the fibrillar surimi gel structure characteristics prepared under the high moisture content conditions in Example 3 of the present invention;

[0042] Figure 6 is a macroscopic observation diagram of the fibrillar surimi gel structure characteristics containing transglutaminase in Example 4 of the present invention;

[0043] Figure 7 is a 40-fold magnified observation diagram of the fibrillar surimi gel structure characteristics containing transglutaminase in Example 4 of the present invention;

[0044] Figure 8 is a macroscopic observation diagram of the fibrillar surimi gel structure characteristics containing transglutaminase and sodium bicarbonate in Example 5 of the present invention;

[0045] Figure 9 is a 40-fold magnified observation diagram of the fibrillar surimi gel structure characteristics containing transglutaminase and sodium bicarbonate in Example 5 of the present invention. Detailed Embodiments

[0046] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0047] Example 1

[0048] As Figure 1 shown, a preparation method of a fibrillar surimi product based on microwave puffing technology includes the following steps:

[0049] Step 1. Pretreatment:

[0050] Perform semi-thawing treatment on the frozen surimi to make it have a physical state suitable for chopping;

[0051] Use a chopper to perform dry chopping on the semi-thawed frozen surimi for 2 min to preliminarily disperse the myofibril structure of the surimi and lay a foundation for subsequent extraction of salt-soluble proteins;

[0052] Step 2. Salt solubilization and gel construction:

[0053] After dry chopping, add 2% of the surimi mass of table salt and continue chopping for 2 min to use the ionic strength of the table salt to promote the dissociation of actin and myosin to form a viscous salt-soluble protein system;

[0054] Add functional excipients and water and mix and chop for 3 min to form a uniform surimi paste; among them, add water to adjust the moisture content to 78%-86%; the functional excipients are 0.3-0.5% of the total mass of transglutaminase or 0.3-0.5% of the total mass of transglutaminase and 0.3-0.5% of the total mass of baking soda;

[0055] Step 3. Gelation and fixation:

[0056] Transfer the evenly chopped mixture to a water bath environment for gradient heating gelation, specifically: first heat at a low temperature of 40 °C for 30 min to induce the formation of a primary gel network of actin, and then heat at a high temperature of 90 °C for 20 min to fully crosslink and solidify the protein to obtain a conventional surimi gel with basic mechanical strength;

[0057] Step 4. Fibrosis forming:

[0058] After the gel is cooled to room temperature, place it in a microwave oven and use high-frequency electromagnetic waves to instantly vaporize the internal moisture to generate an expansion force. The power of the microwave oven is set to 26-34 W / g, and the microwave time is set to 110-150 s to construct a porous structure inside the gel;

[0059] Then immediately package it under a vacuum degree of -0.75 to -0.95 MPa for 3-5 s, and use the external pressure to apply a directional extrusion force to the porous structure formed by puffing to promote the pores to extend along the direction of the force;

[0060] Finally, store it at 4 °C for 3-5 days to form a surimi product with fibrillar structure characteristics during the storage process.

[0061] The method of the present invention is applicable to the fibrilization processing of animal protein raw materials, and has the characteristics of simple process and low equipment requirements; the process is designed based on the microwave puffing process of gel-type food raw materials, and is applicable to a variety of protein-based food raw materials with gelation ability; the produced fibrilized surimi products have a high degree of fibrilization, obvious and tight texture, and do not require rehydration, and the product quality of different batches is stable.

[0062] Example 2

[0063] A preparation method of a conventional moisture fibrilized surimi product, comprising the following steps:

[0064] After thawing the frozen silver carp surimi, take 100 g and place it in a chopper and chop for 2 min;

[0065] Add 2 g of table salt to the chopper and continue to chop for 2 min;

[0066] Add an appropriate amount of water to the chopper (adjust the moisture content of the final mixture to 78%), and mix and chop for 3 min;

[0067] Place the evenly chopped mixture in a water bath, and the water bath conditions are heating at 40 °C for 30 min and then heating at 90 °C for 20 min;

[0068] After the surimi gel formed by the water bath drops to room temperature, use a microwave oven to perform microwave puffing on the surimi gel, the microwave frequency is 2.45 GHz, the microwave time is 130 s, and the microwave power is 32 W / g;

[0069] Vacuum package the microwave-puffed surimi gel under the conditions of a duration of 3 s and a vacuum degree of -0.9 MPa, and store it at 4 °C for 3 days to finally prepare a conventional fibrilized surimi product.

[0070] Due to severe dehydration, the conventional fibrilized surimi product has a relatively low degree of fibrilization, about 1.18; a relatively high hardness, about 2843.53 g; a relatively strong ability to retain the remaining moisture, the water holding capacity is about 96.25%, and the proportion of free water is about 7.84%; it has a poor taste; as Figures 2-3 shown, the appearance shows a gelatinous transparent state, the surface is rough, the texture is uneven, shows a certain brown color, the gel matrix is relatively thick, and the fibrilization effect is not obvious.

[0071] Example 3

[0072] A preparation method of a high-moisture fibrilized surimi product, comprising the following steps:

[0073] After thawing the frozen silver carp surimi, take 100 g and place it in a chopper and chop without adding anything for 2 min;

[0074] Add 2 g of table salt to the chopper and continue to chop for 2 min;

[0075] Add an appropriate amount of water to the chopper (adjust the moisture content of the final mixture to 86%), and mix and chop for 3 min;

[0076] Place the evenly chopped mixture in a water bath, and heat it in the water bath at 40 °C for 30 min and then at 90 °C for 20 min;

[0077] After the surimi gel formed by the water bath has cooled to room temperature, use a microwave oven to expand the surimi gel. The microwave frequency is 2.45 GHz, the microwave time is 130 s, and the microwave power is 32 W / g;

[0078] Vacuum package the microwave-expanded surimi gel under the conditions of a duration of 3 s and a vacuum degree of -0.9 MPa, and store it at 4 °C for 3 days to finally prepare a high-moisture fibrillar surimi product.

[0079] The high-moisture fibrillar surimi gel has a fibrillation degree of about 1.93; a hardness of about 1873 g; a water-holding capacity of about 81.24%, a free water content of about 6.22%, and does not require rehydration; it has a certain elastic texture; as Figures 4-5 shown, the appearance is more delicate, the texture is uniform, the color is slightly white, the wire-drawing effect is obvious, but due to the soft texture, the wire-drawing toughness is poor and it is easy to break, and the filaments are easy to adhere to each other.

[0080] Example 4

[0081] A preferred method for preparing a high-moisture fibrillar surimi product, comprising the following steps:

[0082] After thawing the frozen silver carp surimi, take 100 g and chop it in the chopper for 2 min without adding water;

[0083] Add 2 g of table salt to the chopper and continue to chop for 2 min;

[0084] Add an appropriate amount of water (adjust the moisture content of the final mixture to 86%) and 0.4 g of transglutaminase to the chopper, and mix and chop for 3 min;

[0085] Place the evenly chopped mixture in a water bath, and heat it in the water bath at 40 °C for 30 min and then at 90 °C for 20 min;

[0086] After the surimi gel formed by the water bath has cooled to room temperature, use a microwave oven to expand the surimi gel. The microwave frequency is 2.45 GHz, the microwave time is 130 s, and the microwave power is 32 W / g;

[0087] The surimi gel after microwave puffing was vacuum-packed under the conditions of a duration of 3 s and a vacuum degree of -0.9 MPa, and stored at 4°C for 3 days, and finally an optimized high-moisture fibrillated surimi product was prepared.

[0088] The optimized high-moisture fibrillated surimi product, that is, transglutaminase was added in Example 3 to strengthen the texture characteristics of the gel matrix; the degree of fibrillation was about 2.28; the hardness was about 2131 g; the water holding capacity was about 83.15%, and the proportion of free water was about 5.68%, without rehydration required; the elastic texture was enhanced; as Figures 6-7 shown, the texture was uniform, the color was slightly white, the gel matrix was delicate, and the fibrillation effect was obvious.

[0089] Example 5

[0090] An optimized method for high-moisture surimi gel fibrillation, comprising the following steps:

[0091] After thawing the frozen silver carp surimi, 100 g was taken and chopped in a chopper for 2 min with the chopper running empty;

[0092] 2 g of table salt was added to the chopper, and chopping continued for 2 min;

[0093] An appropriate amount of water (adjusting the moisture content of the final mixture to 86%) and 0.4 g of transglutaminase and 0.4 g of baking soda were added to the chopper, and the mixture was chopped and mixed for 3 min;

[0094] The evenly chopped mixture was heated in a water bath, and the water bath conditions were heating at 40°C for 30 min and then at 90°C for 20 min;

[0095] After the surimi gel formed after the water bath was cooled to room temperature, it was cut into cubes with a side length of 2.5 cm, and the surimi gel was microwave-puffed using a microwave oven, with a microwave frequency of 2.45 GHz, a microwave time of 130 s, and a microwave power of 32 W / g;

[0096] The surimi gel after microwave puffing was vacuum-packed under the conditions of a duration of 3 s and a vacuum degree of -0.9 MPa, and stored at 4°C for 3 days, and finally an optimized high-moisture fibrillated surimi product was prepared.

[0097] The optimized high-moisture fibrillated surimi product, that is, baking soda was added in Example 4 to strengthen the puffing effect after microwave puffing; the degree of fibrillation was about 2.36; the hardness was about 1927 g; the water holding capacity was about 84.17%, and the proportion of free water was about 5.46%, without rehydration required; the elastic texture was enhanced; as Figures 8-9 shown, the texture was uniform, the color was slightly white, the gel matrix was delicate, and the wire-drawing effect was obvious.

[0098] The examples given herein are illustrative of the present invention and not intended to limit the embodiments. Those of ordinary skill in the art can make other different forms of changes or modifications based on the above description. It is not necessary and impossible to enumerate all the embodiments here, and the obvious changes or modifications derived therefrom are still within the scope of protection of the present invention.

Claims

1. A preparation method of a fibrillar surimi product based on microwave puffing technology, characterized in that, It includes the following steps: Pretreatment: First, semi-thaw the frozen surimi to make it in a physical state suitable for chopping. Subsequently, initially disperse the myofibril structure of the surimi through the empty chopping process, laying the foundation for subsequent extraction of salt-soluble proteins; Salt solubilization and gel construction: After empty chopping, add 2% of the surimi mass of salt for the salt chopping process. Utilize the ionic strength of the salt to promote the dissociation of actin and myosin to form a viscous salt-soluble protein system. Then, adjust the water content and introduce functional excipients through the mixing and chopping process to form a uniform surimi paste; Gelatinization and fixation: Transfer the evenly chopped mixture to a water bath environment for gradient heating gelatinization to obtain a conventional surimi gel with basic mechanical strength; Fibrillation and forming: After the gel cools to room temperature, construct a porous structure inside the gel through the microwave expansion process. Subsequently, immediately carry out the vacuum packaging process. Utilize the external pressure to apply a directional extrusion force to the porous structure formed by expansion, prompting the pores to extend along the direction of the force. Finally, form a surimi product with fibrillar structure characteristics during storage.

2. The preparation method of a fibrillar surimi product based on microwave puffing technology according to claim 1, characterized in that The empty chopping process in the pretreatment process is: Use a chopping machine to carry out empty chopping on the semi-thawed frozen surimi for 2 minutes.

3. The preparation method of a fibrillated surimi product based on microwave puffing technology according to claim 1, wherein, The salt chopping process in the salt solubilization and gel construction process is: Continue chopping for 2 minutes after adding 2% of the surimi mass of salt; The mixing and chopping process is: Mix and chop with functional excipients and water for 3 minutes.

4. A preparation method of a fibrillar surimi product based on microwave puffing technology according to claim 1, characterized in that, In the salt solubilization and gel construction process, water is added to adjust the water content to 78% - 86%.

5. A preparation method of a fibrillar surimi product based on microwave puffing technology according to claim 1, characterized in that, The functional excipient added in the salt solubilization and gel construction process is transglutaminase, and the addition amount is 0.3 - 0.5% of the total mass.

6. The preparation method of a fibrillar surimi product based on microwave puffing technology according to claim 1, characterized in that, The functional excipients added in the salt solubilization and gel construction process are transglutaminase and baking soda, and the addition amounts of both transglutaminase and baking soda are 0.3 - 0.5% of the total mass.

7. A method for preparing a fibrillated surimi product based on microwave puffing technology according to claim 1, characterized in that, The gradient heating gelatinization in the gelatinization and fixation process is: First, heat at a low temperature of 40°C for 30 minutes to induce actin to form a primary gel network. Subsequently, heat at a high temperature of 90°C for 20 minutes to fully crosslink and solidify the protein.

8. The preparation method of a fibrillar surimi product based on microwave puffing technology according to claim 1, wherein, The microwave expansion process in the fibrillation and forming process is: Place it in a microwave oven and use high-frequency electromagnetic waves to instantaneously vaporize the internal water to generate an expansion force; The power of the microwave oven is set to 26 - 34 W / g, and the microwave time is set to 110 - 150 s.

9. A method for preparing a fibrillated surimi product based on microwave puffing technology according to claim 1, characterized in that, The vacuum packaging process in the fibrillation and forming process is: Package under a vacuum degree of -0.75 - -0.95 MPa, and the duration is 3 - 5 s.

10. A method for preparing a fibrillated surimi product based on microwave puffing technology according to claim 1, characterized in that, The storage conditions in the fibrillation and forming process are: Store at 4°C for 3 - 5 days.

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