Processing method of seafood juice

Abstract

The invention provides a processing method of seafood juice, and relates to the technical field of food processing. The processing method of the seafood juice sequentially comprises the following working procedures: taking meat from animal aquatic products, cleaning, pulping, removing fishy smell, performing enzymolysis, performing enzyme deactivation, cooling, performing solid-liquid separation, performing freeze concentration and fermenting to obtain the seafood juice. The fishy smell is removed by adopting an ultrasonic and ozone combined method. Further, salt dissolution is carried out during deodorization, and a method of combining high-concentration ozone and short-time ultrasound is adopted. According to the processing method disclosed by the invention, the seafood juice with very low fishy smell and very high freshness can be obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a method for processing seafood juice. Background Art

[0002] Seafood sauce is a popular condiment, typically obtained from the flesh of animal aquatic products such as shellfish, fish, and shrimp through processes such as beating, deodorizing, enzymatic hydrolysis, enzyme inactivation, and freeze concentration. The quality of seafood sauce is primarily determined by two factors: freshness and fishy smell. One factor influencing freshness is the amino acid and salt content in the sauce, with high freshness requirements and low or even no fishy smell. Therefore, both deodorizing and enzymatic hydrolysis processes have a significant impact on the quality of seafood sauce. The fishy smell of animal aquatic meat primarily comes from trimethylamine and / or trimethylamine oxide in the meat. There are various methods for removing the fishy smell of animal aquatic products, including salting and ozone deodorization. Chinese patent CN115399434A discloses a combined deodorization method for seafood sauce. This method involves salting the seafood paste before enzymatic hydrolysis, promoting the precipitation of fishy substances, reducing the production and accumulation of trimethylamine and other fishy substances during the enzymatic hydrolysis process, and thus reducing the fishy smell of the product.

[0003] However, the existing seafood deodorization method still needs further improvement. Summary of the Invention

[0004] In order to solve the above technical problems, the present invention provides a method for processing seafood juice.

[0005] The technical solutions of the present invention are as follows:

[0006] A method for processing seafood juice, comprising the following steps: extracting meat from animal aquatic products, washing, beating, removing fishy smell, enzymolysis, enzyme inactivation, cooling, solid-liquid separation, freeze concentration and fermentation to obtain the seafood juice;

[0007] The fishy smell removal adopts a combined method of ultrasound and ozone.

[0008] Preferably, the binding method further comprises salting.

[0009] More preferably, the weight of sodium chloride used for the salting is 1 to 4% of the weight of the meat slurry obtained by beating.

[0010] Preferably, the frequency of the ultrasound is 20-50 KHz, the power is 200-500 W, and the time is 0.5-15 min;

[0011] The concentration of the ozone is 1-20 mg / L.

[0012] More preferably, the ultrasonication time is 0.5 to 5 minutes, and the ozone concentration is not less than 5 mg / L.

[0013] More preferably, the ultrasonication time is 0.5 to 2 minutes, and the ozone concentration is not less than 13 mg / L.

[0014] Preferably, the enzymatic hydrolysis uses a composite enzyme consisting of flavor protease, neutral protease and pancreatin;

[0015] Preferably, the weight ratio of the flavor protease, the neutral protease and the pancreatic enzyme is 1:2:1.

[0016] More preferably, the dosage of the complex enzyme is 1 to 1.5% of the weight of the meat pulp obtained by beating, the enzymolysis temperature is 52±1° C., and the enzymolysis time is 120 to 180 min.

[0017] Preferably, the freeze concentration temperature is -40 to -20°C, and the time is 5 to 10 minutes.

[0018] Preferably, the animal aquatic product is selected from one or a combination of two or more of shellfish aquatic products, fish aquatic products and shrimp aquatic products.

[0019] The beneficial effects of the present invention are:

[0020] (1) The present invention adopts a method of removing fishy smell by combining ultrasound and ozone, which can effectively remove the fishy smell of meat slurry and improve the freshness of seafood juice.

[0021] (2) Further adding salt to dissolve the salt during the deodorization process can further improve the deodorization effect.

[0022] (3) The deodorization treatment method with high ozone concentration and low ultrasonic time can promote the decomposition of protein and avoid the production of undesirable substances such as fat oxidation and acidification, further improving the freshness and taste of seafood juice. DETAILED DESCRIPTION

[0023] The technical solution of the present invention is further illustrated and described below through specific implementation methods.

[0024] In order to improve the freshness and remove the fishy smell of seafood juice, the present invention provides a seafood juice processing method, which comprises the following steps: extracting meat from animal aquatic products, washing, beating, removing the fishy smell, enzymolysis, enzyme inactivation, cooling, solid-liquid separation, freeze concentration and fermentation to obtain seafood juice;

[0025] The fishy smell is removed by combining ultrasound and ozone.

[0026] Animal aquatic products contain trimethylamine and / or trimethylamine oxide, which have obvious fishy smells. Therefore, the meat pulp obtained in the pulping process also contains fishy smells. In addition to producing fishy smells, fishy smells will also cause a bitter and unpleasant taste. If not treated, it will significantly affect the freshness and taste of the seafood juice. The present invention uses ultrasound combined with ozone gas to remove fishy smells from the meat pulp. Ozone gas has strong oxidizing properties and can oxidize fishy smells into odorless substances or significantly increase the fishy smell threshold of fishy smells, which has a good fishy removal effect. Ultrasonic waves have mechanical effects and cavitation effects. Under the action of ultrasound, ozone gas can more easily and evenly penetrate into the meat pulp, increasing the contact efficiency with fishy smells inside the meat pulp. In addition, ultrasonic energy is also conducive to improving the oxidation effect of ozone gas on fishy smells, thereby improving oxidation efficiency and fishy removal efficiency. In the prior art, ozone is generally prepared as an ozone aqueous solution for use, but the present invention has found that the use of ozone gas under the action of ultrasound has a better effect. The possible reason is that ozone gas has better permeability than ozone aqueous solution, and can penetrate into the interior of the meat slurry better and more evenly, thereby removing the fishy smell from the meat slurry in all directions, avoiding incomplete fishy removal or obvious fishy residue caused by inadequate local fishy removal.

[0027] For the meat extraction process, the animal and aquatic products mentioned above must be cleaned thoroughly before extraction. For example, shrimp can be used directly after shelling. For fish, the fish meat needs to be skinned, deboned, and eviscerated. For shellfish, the meat needs to be shelled and eviscerated.

[0028] For beating, the weight ratio of meat to water can be 1:2-1:4, and the method of shear grinding or homogenizer blending can be adopted to obtain meat slurry.

[0029] In some embodiments, the binding method further comprises salt dissolution. Salt dissolution has the following main effects: (1) It facilitates the precipitation of fishy odor agents from the cells of the meat pulp to the outside of the cells, thereby improving the efficiency and effect of oxidative deodorization of fishy odor agents and inhibiting the reproduction of microorganisms; (2) Salt ions bind to the surface charges of protein molecules, breaking the hydrophobic interactions between protein molecules, stretching the protein structure, exposing more hydrophilic groups, and enhancing its water solubility. It can also further release the fishy odor agents wrapped by the protein, further improving the removal effect of the fishy odor agents; (3) Ultrasonic action can accelerate the efficiency of salt ions binding to the surface charges of protein molecules, thereby improving the efficiency of salt dissolution.

[0030] In some embodiments, the weight of sodium chloride used for salting is 1-4% of the weight of the meat slurry obtained by beating. For example, the weight of sodium chloride can be any value among 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, etc., or any value in between. Insufficient sodium chloride will result in ineffective salting, while excessive sodium chloride will make the seafood sauce too salty and / or cause protein degradation.

[0031] In some embodiments, the ultrasound frequency is 20 to 50 KHz, the power is 200 to 500 W, and the time is 0.5 to 15 minutes;

[0032] The concentration of ozone is 1 to 20 mg / L.

[0033] For the ultrasonic frequency, it can be 20KHz, 25KHz, 30KHz, 35KHz, 40KHz, 45HKz and 50KHz, etc.; for the ultrasonic power, it can be 200W, 250W, 300W, 350W, 400W, 450W, 500W, etc.; for the ultrasonic time, it can be 0.5min, 1min, 1.5min, 2min, 2.5min, 3min, 4min, 5min, 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min, 15min, etc. For ozone concentration, it can be any value among 1mg / L, 2mg / L, 3mg / L, 4mg / L, 5mg / L, 6mg / L, 7mg / L, 8mg / L, 9mg / L, 10mg / L, 11mg / L, 12mg / L, 13mg / L, 14mg / L, 15mg / L, 16mg / L, 17mg / L, 18mg / L, 19mg / L, 20mg / L, etc. or any value in between.

[0034] In some embodiments, the ultrasonic time is 0.5 to 5 minutes, and the ozone concentration is not less than 5 mg / L. The present invention has found that under the action of ultrasound, increasing the ozone concentration and reducing the ultrasonic time can produce a partial degradation effect on the protein structure while removing the fishy smell, which is beneficial to the subsequent enzymatic hydrolysis process, improving the hydrolysis rate of protein, and improving the freshness of the seafood juice. For example, the ultrasonic time is 0.5 minutes, the ozone concentration is 20 mg / L, the ultrasonic time is 2 minutes, the ozone concentration is 15 mg / L, the ultrasonic time is 4 minutes, the ozone concentration is 10 mg / L, the ultrasonic time is 5 minutes, the ozone concentration is 5 mg / L, etc. If the ultrasonic time is longer at a higher ozone concentration, such as an ozone concentration of 10 mg / L and an ultrasonic time of 10 minutes, it is not conducive to improving the freshness of the seafood juice. The possible reason is that ozone causes excessive oxidation of protein and / or acidification of fat, resulting in the production of some undesirable substances.

[0035] In some embodiments, the ultrasonic treatment time is 0.5 to 2 minutes, and the ozone concentration is no less than 13 mg / L. Further, a deodorizing treatment method with a high ozone concentration and a low ultrasonic treatment time can achieve better results in removing fishy smells and enhancing freshness, while also avoiding excessive protein oxidation and / or fat acidification. Examples include an ultrasonic treatment time of 0.5 minutes and an ozone concentration of 20 mg / L, an ultrasonic treatment time of 1 minute and an ozone concentration of 17 mg / L, and an ultrasonic treatment time of 2 minutes and an ozone concentration of 13 mg / L.

[0036] In some embodiments, enzymatic hydrolysis uses a composite enzyme consisting of flavor protease, neutral protease, and pancreatin;

[0037] Preferably, the weight ratio of the flavor protease, the neutral protease and the pancreatic enzyme is 1:2:1.

[0038] The enzymatic hydrolysis is carried out using a composite enzyme. The three enzymes in the composite enzyme can play their own role and improve the overall enzymatic hydrolysis effect, which is more conducive to breaking down proteins into umami substances such as amino acids and umami peptides, increasing the content of amino acids and / or umami peptides in the seafood juice, and making the seafood juice more fresh.

[0039] In some embodiments, the dosage of the complex enzyme is 1-1.5% of the weight of the meat pulp obtained by beating, the enzymolysis temperature is 52±1° C., and the enzymolysis time is 120-180 min.

[0040] For example, the weight of the complex enzyme is 1%, 1.2%, 1.5%, etc. of the meat slurry weight, the enzymatic hydrolysis temperature can be 52°C, 52.5°C, etc., and the enzymatic hydrolysis time can be 120min, 130min, 140min, 150min, 160min, 170min, 180min, etc.

[0041] In some embodiments, the freeze concentration temperature is -40 to -20°C for 5-10 minutes. For example, the freeze concentration can be -40°C for 5 minutes, -30°C for 7 minutes, -20°C for 10 minutes, etc.

[0042] There are no particular restrictions on the enzyme inactivation in the above process, for example, it can be steamed at 80-100°C for 15-40 minutes. There are no particular restrictions on the fermentation in the above process, for example, 1-5% of the weight of the meat slurry and 1.2-2% of glucose can be added and fermented for 30 hours. The fermentation bacteria can be selected from one or a combination of two or more of Pediococcus acidilactici, Debaryomyces hansenii, Staphylococcus carnosus, Bacillus subtilis, Lactobacillus bulgaricus and Lactobacillus sakei, preferably a combination of Lactobacillus bulgaricus and Lactobacillus sakei in a weight ratio of 3:1 to 1:3, a combination of Pediococcus acidilactici and Staphylococcus carnosus in a weight ratio of 2:1 to 1:2, and a combination of Debaryomyces hansenii and Staphylococcus carnosus in a weight ratio of 2:1 to 1:2.

[0043] In some embodiments, the animal aquatic product is selected from one or a combination of two or more of shellfish aquatic products, fish aquatic products and shrimp aquatic products.

[0044] The technical solution of the present invention is further described and illustrated below based on various embodiments. Unless otherwise specified, the parts in the following embodiments are parts by weight.

[0045] Example 1

[0046] The seafood juice is made from shrimp meat. The processing steps include: removing the shrimp shells and heads, extracting the meat, washing, pulping, removing the fishy smell, enzymatic hydrolysis, enzyme inactivation, cooling, solid-liquid separation, freeze concentration and fermentation to obtain the seafood juice.

[0047] The fishy smell is removed by combining ultrasound and ozone gas: the meat slurry is placed in ozone with a concentration of 2 mg / L and ultrasonicated for 13 minutes under ultrasound with a frequency of 40 KHz and a power of 400 W.

[0048] The enzymatic hydrolysis adopts a compound enzyme composed of flavor protease, neutral protease and pancreatin in a weight ratio of 1:2:1. The weight of the compound enzyme is 1.2% of the weight of the meat slurry. The enzymatic hydrolysis temperature is 52.5° C. and the enzymatic hydrolysis time is 150 min.

[0049] The enzyme was inactivated by boiling at 90°C for 25 min.

[0050] The temperature of freeze concentration was -30°C and the time was 7 min.

[0051] The fermentation was carried out by adding 1.25% of Bacillus subtilis and 1.45% of glucose by weight of the meat slurry and fermenting for 30 hours.

[0052] Comparative Example 1

[0053] The difference between this comparative example and Example 1 is that in Example 1, ultrasound is not used, that is, only ozone gas is used for oxidation. The other steps remain unchanged.

[0054] Comparative Example 2

[0055] The difference between this comparative example and Example 1 is that in Example 1, the ozone gas was replaced with an ozone aqueous solution with a concentration of 2 mg / L. The other steps remained unchanged.

[0056] Example 2

[0057] The difference between this embodiment and embodiment 1 is that in embodiment 1, the ozone concentration is adjusted from 2 mg / L to 5 mg / L, and the ultrasonic time is adjusted from 13 minutes to 5 minutes. The other steps remain unchanged.

[0058] Example 3

[0059] The difference between this embodiment and embodiment 1 is that in embodiment 1, 3% of the weight of the meat slurry of sodium chloride is added to the meat slurry before the deodorization step and mixed evenly. The other steps remain unchanged.

[0060] Example 4

[0061] The difference between this embodiment and embodiment 3 is that in embodiment 3, the ozone concentration is adjusted from 2 mg / L to 5 mg / L, and the ultrasonic time is adjusted from 13 minutes to 5 minutes. The other steps remain unchanged.

[0062] Comparative Example 3

[0063] The difference between this comparative example and Example 3 is that in Example 3, the ozone concentration is adjusted from 2 mg / L to 5 mg / L, and the ultrasonic time is adjusted from 13 min to 10 min. The other steps remain unchanged.

[0064] Example 5

[0065] The difference between this embodiment and embodiment 3 is that in embodiment 3, the ozone concentration is adjusted from 2 mg / L to 13 mg / L, and the ultrasonic time is adjusted from 13 minutes to 2 minutes. The other steps remain unchanged.

[0066] Example 6

[0067] The difference between this embodiment and embodiment 3 is that in embodiment 3, the ozone concentration is adjusted from 2 mg / L to 20 mg / L, and the ultrasonic time is adjusted from 13 min to 0.5 min. The other steps remain unchanged.

[0068] Comparative Example 4

[0069] The difference between this comparative example and Example 3 is that in Example 3, the ozone concentration is adjusted from 2 mg / L to 20 mg / L, and the ultrasonic time is adjusted from 13 min to 5 min. The other steps remain unchanged.

[0070] Example 7

[0071] The seafood sauce is made from scallops. The processing steps include: removing the scallop shells and internal organs, extracting the meat, cleaning, pulping, removing the fishy smell, enzymatic hydrolysis, enzyme inactivation, cooling, solid-liquid separation, freeze concentration and fermentation to obtain the seafood sauce.

[0072] The fishy smell is removed by combining ultrasound and ozone gas: the meat slurry is placed in ozone with a concentration of 1 mg / L and ultrasonicated for 15 minutes under ultrasound with a frequency of 30 KHz and a power of 300 W.

[0073] The enzymatic hydrolysis adopts a compound enzyme composed of flavor protease, neutral protease and pancreatin in a weight ratio of 1:2:1. The weight of the compound enzyme is 1.5% of the weight of the meat slurry. The enzymatic hydrolysis temperature is 52.5° C. and the enzymatic hydrolysis time is 170 min.

[0074] The enzyme was inactivated by steaming at 100°C for 20 min.

[0075] The temperature of freeze concentration was -30°C and the time was 7 min.

[0076] The fermentation was carried out by adding 1.5% of the weight of the meat slurry of Lactobacillus bulgaricus and 1.45% of glucose and fermenting for 30 hours.

[0077] Example 8

[0078] The difference between this embodiment and embodiment 7 is that in embodiment 7, 1.5% of the weight of the meat slurry of sodium chloride is added to the meat slurry before the deodorization step and mixed evenly. The other steps remain unchanged.

[0079] Example 9

[0080] The difference between this embodiment and embodiment 8 is that in embodiment 8, the ozone concentration is adjusted from 1 mg / L to 15 mg / L, and the ultrasonic time is adjusted from 15 minutes to 2 minutes. The other steps remain unchanged.

[0081] Example 10

[0082] The difference between this embodiment and embodiment 7 is that in embodiment 7, Lactobacillus bulgaricus is replaced by Lactobacillus sakei of equal weight. The remaining steps remain unchanged.

[0083] Example 11

[0084] The difference between this embodiment and embodiment 7 is that in embodiment 7, Lactobacillus bulgaricus is replaced by a combination of Lactobacillus bulgaricus and Lactobacillus sakei in a weight ratio of 2:1. The remaining steps remain unchanged.

[0085] Example 12

[0086] The difference between this embodiment and embodiment 7 is that in embodiment 7, Lactobacillus bulgaricus is replaced by a combination of equal weights of Pediococcus acidilactici and Staphylococcus carnosus in a weight ratio of 1:1. The remaining steps remain unchanged.

[0087] Example 13

[0088] The difference between this example and Example 7 is that in Example 7, Lactobacillus bulgaricus is replaced by a combination of equal weights of Debaryomyces hansenii and Staphylococcus carnosus in a weight ratio of 1:1. The remaining steps remain unchanged.

[0089] Performance testing

[0090] 1. Determination of protein hydrolysis rate: Calculate according to the following formula (1):

[0091] Protein hydrolysis rate = (amino acid nitrogen content in the hydrolyzate / total nitrogen content in the hydrolyzate) × 100%.

[0092] The total nitrogen content in the protein hydrolysate was determined by the Kjeldahl method, and the amino acid nitrogen content in the protein hydrolysate was determined by formaldehyde titration according to GB5009.235-2016.

[0093] 2. Analysis of umami peptide content

[0094] The peptide distribution was tested according to GB / T 22492-2008 Appendix A GPC / UV.

[0095] According to the peptide distribution test results, the weight percentage of short peptides with a molecular weight of 200Da to 1000Da in the total peptides was calculated and recorded as the "umami peptide ratio" to measure the umami peptide content after enzymatic hydrolysis.

[0096] 3. Fishy Odor Evaluation: Ten trained sensory panelists were selected to evaluate and score the fishy odor of the seafood juices tested using a comprehensive evaluation method on a scale of 1-5. 5 was considered no fishy odor, 4 was considered slightly fishy odor, 3 was considered a fishy odor, 2 was considered a distinct fishy odor, and 1 was considered a severe fishy odor. The average of the ten panelists' scores was used.

[0097] 4. Freshness Evaluation: Ten trained sensory panelists were selected to evaluate and score the freshness of the seafood juices using a comprehensive evaluation method on a scale of 1-5. 5 represents very fresh, 4 represents a distinct umami flavor, 3 represents a distinct umami flavor, 2 represents a slight umami flavor, and 1 represents a lack of distinct umami flavor. The average of the ten panelists' scores was used.

[0098] The test results are shown in Table 1 below.

[0099] Table 1

[0100]

[0101]

[0102] Therefore, by comparing the above-mentioned embodiments and data results, it can be seen that the seafood juice obtained by the processing method of the present invention has good freshness and low fishy smell. Comparative Example 1 and Comparative Example 1-2 show that the deodorization treatment method combining ultrasound with ozone gas can improve the deodorization effect and freshness of the seafood juice; Comparative Example 1 and Example 3, a salting process is also added to the deodorization treatment, which can improve the deodorization effect and freshness when the protein hydrolysis rate, amino acid nitrogen content and umami peptide content are close. Comparative Example 1 and Example 2 and Example 3-6 and Comparative Example 3-4, high ozone concentration and low ultrasonic time can improve the protein hydrolysis rate, amino acid nitrogen content and umami peptide content, and improve the freshness and deodorization effect of the seafood juice, but high ultrasonic time under high ozone concentration is not conducive to the freshness and deodorization effect of the seafood juice, which may be due to the production of undesirable substances, such as acidification of fat. Compared with Example 7 and Examples 10-13, fermentation with a combination of Lactobacillus bulgaricus and Lactobacillus sakei, a combination of Pediococcus acidilactici and Staphylococcus carnosus, or a combination of Debaryomyces hansenii and Staphylococcus carnosus is more conducive to obtaining seafood juice with less fishy smell and high freshness.

[0103] As described above, the basic principles, main features, and advantages of the present invention are shown and described. Those skilled in the art should understand that the present invention is not limited to the above-described embodiments. The above-described embodiments are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. In other words, equivalent changes and modifications made within the scope of the present invention and the contents of the specification should still fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for processing seafood sauce, characterized in that: The process includes: taking meat from animal aquatic products, washing, beating, removing fishy smell, enzymolysis, enzyme inactivation, cooling, solid-liquid separation, freeze concentration and fermentation to obtain the seafood juice; The fishy smell removal adopts a combined method of ultrasound and ozone.

2. The method for processing seafood sauce according to claim 1, characterized in that: The binding method further comprises salting.

3. The method for processing seafood sauce according to claim 2, characterized in that: The weight of the sodium chloride used in the salting is 1-4% of the weight of the meat pulp obtained by beating.

4. The method for processing seafood sauce according to claim 1, characterized in that: The ultrasound frequency is 20-50 KHz, the power is 200-500 W, and the time is 0.5-15 min; The concentration of the ozone is 1-20 mg / L.

5. The method for processing seafood sauce according to claim 4, characterized in that: The ultrasonic time is 0.5 to 5 minutes, and the ozone concentration is not less than 5 mg / L.

6. The method for processing seafood sauce according to claim 4, characterized in that: The ultrasonic time is 0.5 to 2 minutes, and the ozone concentration is not less than 13 mg / L.

7. The method for processing seafood sauce according to claim 1, characterized in that: The enzymatic hydrolysis adopts a composite enzyme, which is composed of flavor protease, neutral protease and pancreatin; Preferably, the weight ratio of the flavor protease, the neutral protease and the pancreatic enzyme is 1:2:

1.

8. The method for processing seafood sauce according to claim 7, characterized in that: The dosage of the complex enzyme is 1-1.5% of the weight of the meat pulp obtained by beating, the enzymolysis temperature is 52±1° C., and the enzymolysis time is 120-180 min.

9. The method for processing seafood sauce according to claim 1, characterized in that: The freeze concentration is carried out at a temperature of -40 to -20°C and for 5 to 10 minutes.

10. The method for processing seafood sauce according to claim 1, characterized in that: The animal aquatic product is selected from one or a combination of two or more of shellfish aquatic products, fish aquatic products and shrimp aquatic products.

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