Method for improving quality of aquatic products by using bubbling pickling process in cooperation with calcium salt

Abstract

The invention provides a calcium salt improver which comprises the following components in parts by mass: 15-25 parts of calcium chloride, 40-50 parts of trehalose, 30-40 parts of sodium bicarbonate and 3-6 parts of glycine. The invention further provides a method for improving the quality of the aquatic products by the bubbling pickling process in cooperation with the calcium salt, the calcium salt modifier and ice water are added into the pickling container, air is compressed for bubbling, so that the calcium salt modifier is fully dispersed in the ice water, and pickling liquid is obtained; placing the aquatic products in the pickling liquid, bubbling and pickling the aquatic products by compressed air, and cleaning the aquatic products after the pickling is finished, so as to obtain the pickled aquatic products. According to the invention, a bubbling pickling process is utilized to cooperate with the calcium salt modifier, so that the friction force on the raw materials is smaller, the problem that calcium salt is easy to precipitate can be solved, and the phenomenon of uneven local accumulation is avoided. The method is improved from physical and chemical levels, the original taste of the aquatic products is kept, the texture of the aquatic products is improved, and the overall quality and the fresh-keeping effect of the products are improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of aquatic product processing, in particular to a method for improving the quality of aquatic products by using a bubbling pickling process in cooperation with calcium salt. BACKGROUND

[0002] In recent years, with the rapid development of aquaculture and fishing industry, the output of aquatic products in China has been continuously improved, which is an indispensable part of modern food structure. However, aquatic products can only maintain freshness for a few hours after being taken out of water, and are easily contaminated by microorganisms during long-distance transportation or long-term storage, resulting in a decrease in taste. Traditional aquatic product pickling usually uses mechanical paddle stirring for soaking, which causes the surface layer of the raw material to be constantly rubbed while water enters the protein, and the color is damaged and the taste is tenderized due to the action of water retention agent.

[0003] Compressed air bubbling is a technology that uses a compressor to pressurize air and inject it into the water body through a diffuser or a micro-porous tube, etc. device to produce a large number of small bubbles. The bubbles contact the water body during the rising process to make the product roll, avoiding mechanical damage. At present, the bubbling technology is commonly used in the fields of oxygenation of aquaculture, equipment cleaning, raw material cleaning, etc. For example: CN112772707A introduces a thawing protection liquid for bubble thawing of Siniperca chuatsi, its preparation method and application; CN109892575A introduces a method for carbon dioxide micro-bubble assisted ultrasonic pickling of low-salt smoked cooked ham; There are few reports on the use of compressed air bubbling to pickle aquatic products. The use of a new type of bubbling pickling process can reduce the rubbing force of the raw material from a physical point of view, but further improvement in quality still needs to start from quality improvers.

[0004] In terms of quality improvers, conventional curing processes mainly use phosphates or carbonates. However, these improvers have problems such as excessive phosphorus, easy to cause products to taste too tender, and produce alkaline astringent taste. With the improvement of residents' living standards, consumers' attention to food safety, health, clean label and fresh taste of products has significantly increased, and traditional improvers have been difficult to meet market demand. Under this background, the research of new type of quality improvers has become the focus: amino acids have the ability to chelate metal ions, which can effectively improve the color and taste of aquatic products, and show good application potential; calcium salt is concerned due to its unique mechanism of action - although it is difficult to dissolve in water, but in the rolling process products such as chicken and beef, calcium ions can interact with specific proteins in muscle fibers, acting as a "switch" for muscle contraction, thereby improving the taste and appearance of products, and relevant patents also confirm its effect: CN116406766A introduces a chicken alternating double-frequency ultrasonic tenderization method and device for improving chicken tenderness by using calcium chloride; CN11546250A discloses a method for tenderizing beef with calcium propionate; and CN110226621A uses calcium chloride, sodium ascorbate, glacial acetic acid and the like to prepare a micro-freezing preservative to achieve bacteriostasis and extension of the shelf life of aquatic products. However, in the soaking and curing process of aquatic products, calcium salt is prone to precipitation and difficult to fully interact with proteins, so it is difficult to ensure the yield while considering hardness, color, and appearance integrity. SUMMARY

[0005] To solve the above problems, the present application provides a calcium salt improver, which contains 15-25 parts by mass of calcium chloride, 40-50 parts by mass of trehalose, 30-40 parts by mass of sodium bicarbonate and 3-6 parts by mass of glycine.

[0006] Further, the calcium salt improver consists of 18 parts of calcium chloride, 44 parts of trehalose, 35 parts of sodium bicarbonate and 3 parts of glycine.

[0007] The present application also provides a method for improving the quality of aquatic products by using calcium salt in a bubbling curing process, comprising the following steps: (1) adding calcium salt improver and ice water into a curing container, and bubbling compressed air to make the calcium salt improver fully dispersed in the ice water to obtain a curing liquid; (2) placing aquatic products in the curing liquid and bubbling compressed air for curing, and then washing to obtain cured aquatic products; The calcium salt improver contains 15-25 parts by mass of calcium chloride, 40-50 parts by mass of trehalose, 30-40 parts by mass of sodium bicarbonate and 3-5 parts by mass of glycine.

[0008] Further, the calcium chloride is in powder form with a particle size of 40-200 mesh, preferably 90-110 mesh.

[0009] Further, the bubbling frequency in step (1) is 70-80 Hz; the bubbling frequency in step (2) is 30-80 Hz; and the pickling temperature is 1-10 DEG C.

[0010] Further, in step (2), bubbling is performed for 10 min-60 min per hour, and the bubbling is performed for 3-6 h, and then the product is statically pickled for 0-18 h.

[0011] Further, in the pickling solution, the mass fraction of the calcium salt modifier is 1-2%, preferably 1.5%.

[0012] Further, a detachable porous pipe is laid at the bottom of the pickling container, and compressed air is released through the air holes of the porous pipe to achieve bubbling.

[0013] Further, in step (2), the product is washed with ice water at 0-5 DEG C.

[0014] Further, in step (1), the ratio of the amount of ice water to the mass of the aquatic product is 1:1-2:1; and the mass ratio of calcium chloride to the mass of the aquatic product is 0.2%-0.3%. The added calcium chloride is a kind of easily soluble salt, but in the quality modifier system, the calcium ion is easy to react with carbonate to produce difficultly soluble calcium carbonate precipitate, and the use of the bubbling pickling process can improve the calcium salt precipitation and accelerate its distribution; the calcium ion can combine with the carboxyl group of the protein to form a tight network structure, improve the taste, and combine with the surface muscle fibers of the aquatic product to form an "adsorption film", reduce the contact with oxygen and light, and delay the color deterioration speed.

[0015] The added sodium bicarbonate is a conventional acidity regulator, which can improve the meat quality, and excessive amount will tenderize the taste; pure calcium salt cannot improve the meat quality, and needs to be cooperated with small molecule substances such as sodium bicarbonate to enter the muscle protein inside.

[0016] The amino and carboxyl groups of the added glycine can form chelates with metal ions, so that the polyphenol oxidase loses activity, further inhibits the oxidation and browning reaction, protects the color, and reduces the alkaline taste and other bad tastes of the carbonates.

[0017] The added trehalose is a food raw material, which can form a stable hydrogen bond network with water molecules, bind water molecules to move, inhibit the growth of ice crystals, and protect the cell structure; it has mild sweetness and no aftertaste, and has the effects of covering up the peculiar smell and harmonizing the taste.

[0018] The beneficial effects of the present application are as follows: The calcium salt modifier formula disclosed by the application is reasonable in formula, clear in usage and dosage, can significantly improve the hardness of aquatic products, protect the color and luster, and avoid the problem of white flocculent substances generated by excessive calcium salt dosage; meanwhile, by laying a porous pipeline at the bottom of the soaking barrel, the friction degree of the raw materials is smaller by using the bubbling pickling and the calcium salt modifier, the problem of easy precipitation of calcium salt can be solved, and the phenomenon of local accumulation unevenness does not exist. In summary, the original flavor retention and texture improvement of aquatic products are realized by improving from the physical and chemical levels, the overall quality and preservation effect of the products are improved, and a new technical scheme is provided for the deep processing of aquatic products. BRIEF DESCRIPTION OF DRAWINGS

[0019] Figure 1 : 1a and 1b are product photos of the cooked products of the pickled shrimps in Example 12, and there are obvious white attachments on the surface of the shrimp meat.

[0020] Figure 2 : 2a is a product photo of the whole fish after bubbling by replacing the raw materials in Example 15 with whole fish; 2b is a product photo of the whole fish after bubbling by replacing the raw materials in Example 16 with whole fish; 2c is a product photo of the cooked products of the whole fish by replacing the raw materials in Example 15 with whole fish; and 2d is a product photo of the cooked products of the whole fish by replacing the raw materials in Example 16 with whole fish.

[0021] Figure 3 : A product photo of the pickled shrimps in Example 17.

[0022] Figure 4 : A product photo of the pickled shrimps in Comparative Example 1.

[0023] Figure 5 : A product photo of the pickled shrimps in Comparative Example 2.

[0024] Figure 6 : 6a is a product photo of the pickled black fish fillets in Example 18; 6b is a product photo of the pickled black fish fillets in Comparative Example 3; 6c is a product photo of the cooked products of the pickled black fish fillets in Example 18; and 6d is a product photo of the cooked products of the pickled black fish fillets in Comparative Example 3.

[0025] Figure 7 : 7a is a product photo of the pickled barb fish fillets in Example 19; 7b is a product photo of the pickled barb fish fillets in Comparative Example 4; 7c is a product photo of the cooked products of the pickled barb fish fillets in Example 19; and 7d is a product photo of the cooked products of the pickled barb fish fillets in Comparative Example 4.

[0026] Figure 8 : A structure schematic diagram of the bubbling device used in the examples of the application.

[0027] Figure 9 : An application schematic diagram of the bubbling device used in the examples of the application. DETAILED DESCRIPTION

[0028] The embodiments of the present application will be described in detail below with reference to the embodiments, which are only used to illustrate the present application and should not be considered as limiting the scope of the present application.

[0029] In the following examples and comparative examples, the sensory evaluation system is shown in Table 1.

[0030] Table 1

[0031] Examples 1-7 S1: Calcium chloride (100 mesh), trehalose, sodium bicarbonate and glycine were stirred uniformly according to the proportions in Table 2 to prepare a calcium salt modifier, and the amount of each component in the table was in parts by mass.

[0032] S2: The modifier and ice water were added to a pickling barrel, and compressed gas was used for bubbling (bubbling frequency was 80 Hz) to prepare a 1 wt% modifier aqueous solution, i.e. a pickling solution; the bubbling intensity was adjusted to 40 Hz, and an equal amount of 70-90 size A2 grade shrimp meat was added to the pickling solution for pickling, the bubbling pickling frequency was 10 min per hour, the bubbling time was 5 h, and then it was placed for 12 hours. S3: 0-5℃ ice water rinsing, which washed away the mucus, blood water, debris and other excess attached materials generated during the soaking process of aquatic products, to obtain the pickled aquatic products.

[0033] S4: Dewatering, quick freezing packaging or entering the next process.

[0034] The performance of the pickled aquatic products was tested, and the results are shown in Table 2.

[0035] Table 2: Modifier proportions of Examples 1-7 and performance indicators of aquatic products after pickling

[0036] The calcium chloride and glycine added in the calcium salt modifier are key components in the present application. The calcium ion acts as a "switch" of muscle contraction by interacting with specific proteins in muscle fibers, and improves the taste by binding with the carboxyl group of the protein. Secondly, the color of aquatic products depends on the conjugated double bond in its structure, which is easily destroyed. The calcium ion binds with the surface myofibrils of aquatic products to form an "adsorption film", reducing the oxidative activity of the double bond and playing a role in color protection. However, if the amount of calcium salt is too high, the hardness will significantly increase, and the shrimp skin will be difficult to chew, and the surface will have a white calcium salt and protein combination attached, affecting the appearance of the product. In addition to calcium chloride, other calcium ions also have similar effects, but have many defects, such as calcium carbonate and calcium lactate, which are difficult to dissolve; calcium ascorbate is expensive; calcium phosphate is difficult to dissolve and will bring in phosphate, which is not practical. Glycine is a non-essential amino acid for the human body, composed of endogenous antioxidant reduced glutathione, and is involved in protein biosynthesis. In the food industry, it can be used as a flavor enhancer and nutritional supplement. The amino and carboxyl groups of glycine can form chelates with metal ions to inhibit oxidative browning reactions, protect color, and reduce the alkaline taste of carbonates and other undesirable flavors. With the increase of the amount of glycine, the L value increases, the green and blue values increase, the color is more blue-green, and the taste is more natural. However, the pH of glycine is about 6.2, and too high a dosage (Example 7) will affect the water retention and freshness of the protein.

[0037] Example 8 Different from Example 1, the calcium salt modifier formula is: 16 parts of calcium chloride (40 mesh), 40 parts of trehalose, 40 parts of sodium bicarbonate, and 4 parts of glycine, and the rest is the same as Example 1. Example 9 Different from Example 8, the calcium chloride is 100 mesh, and the rest is the same as Example 8.

[0038] Example 10 Different from Example 8, the calcium chloride is 200 mesh, and the rest is the same as Example 8.

[0039] The performance of the cured aquatic products obtained in Examples 8-10 was tested, and the results are shown in Table 3.

[0040] Table 3 Performance indicators of cured aquatic products in Examples 8-10

[0041] Considering practicality and economy, the suitable mesh size of calcium chloride in the calcium salt modifier is 100 mesh. With the increase of the mesh size of calcium salt, the solubility is faster, the interaction speed between calcium ion and meat protein is faster, and the overall test indicators and sensory evaluation effect are more excellent. The solubility of 40 mesh is slow, and the shrimp meat is slightly tender; the application experiment effect of 200 mesh is very good, but the finer the particle size, the easier it is to absorb moisture, and there is a significant difference between the particle size of 200 mesh and the raw materials such as sodium bicarbonate and trehalose. It is not easy to mix evenly with other ingredients in physical mixing, increasing the production difficulty and cost.

[0042] Example 11 Different from Example 9, the pickling solution is 1.5 wt % modified agent aqueous solution, and the rest is the same as Example 9.

[0043] Example 12 Different from Example 9, the pickling solution is 2 wt % modified agent aqueous solution, and the rest is the same as Example 9.

[0044] The pickled aquatic products obtained in Examples 9, 11 and 12 are subjected to performance test, and the structure is shown in Table 4.

[0045] Table 4 Performance index of pickled aquatic products in Examples 9, 11 and 12

[0046] The suitable amount of calcium salt modifier is 1.5%. Calcium salt can improve the hardness of shrimp meat and improve the overall quality, but too much calcium ion will cause white deposits to gather on the surface of raw and cooked products, affecting the appearance of the product, and the surface is difficult to chew. Calcium ion makes the surface membrane protein structure of shrimp meat denature excessively. Comprehensive analysis, the calcium chloride accounts for about 0.2% of the raw meat weight, and the comprehensive effect is better, and more than 0.3% will have a negative impact on appearance and taste.

[0047] Example 13 Different from Example 1, the calcium salt modifier formula is: 15 parts of calcium chloride (100 mesh), 45 parts of trehalose, 36 parts of sodium bicarbonate and 4 parts of glycine, the pickling solution is 1.5 wt % modified agent aqueous solution, the bubbling pickling frequency is 40 min per hour, the bubbling time is 5 h, the standing time is 15 h, and the rest is the same as Example 1.

[0048] Example 14 Different from Example 13, the bubbling pickling frequency is 20 min per hour, the bubbling time is 5 h, the standing time is 15 h, and the rest is the same as Example 13.

[0049] Example 15 Different from Example 13, after the modified agent is completely dispersed, the bubbling intensity is adjusted to 80 Hz to add shrimp meat for pickling, the bubbling pickling frequency is 20 min per hour, the bubbling time is 5 h, the standing time is 15 h, and the rest is the same as Example 13.

[0050] Example 16 Different from Example 13, the bubbling pickling frequency is 20 min per hour, the bubbling time is 3 h, the standing time is 17 h, and the rest is the same as Example 13.

[0051] The pickled products obtained in the above Examples 13-16 are subjected to performance test, and the results are shown in Table 5.

[0052] Table 5 Performance indicators of aquatic products after pickling in Examples 13-16

[0053] Example 17 Different from Example 1, the calcium salt modifier formulation is: 17 parts of calcium chloride (100 mesh), 45 parts of trehalose, 34 parts of sodium bicarbonate and 4 parts of glycine, the pickling solution is 1.5 wt% aqueous solution of the modifier, the bubbling pickling frequency is 30 min per hour, the bubbling time is 3 h, the standing time is 17 h, and the rest is the same as Example 1.

[0054] Comparative Example 1 Different from Example 17, the bubbling operation is cancelled, the modifier is dissolved in ice water to prepare a 1.5 wt% aqueous solution of the modifier (i.e. the pickling solution), and the prawns are pickled in the pickling solution by mechanical stirring at 40 Hz for 3 h, and the standing time is 17 h, and the rest is the same as Example 17.

[0055] Comparative Example 2 Different from Comparative Example 1, no calcium chloride is added to the modifier, and the rest is the same as Comparative Example 1.

[0056] The pickled products obtained in Examples 17 and Comparative Examples 1-2 are subjected to performance testing, and the results are shown in Table 6. Table 6 Performance indicators of aquatic products after pickling in Example 17 and Comparative Examples 1-2

[0057] Compared with the mechanical stirring process, the method of the present application can significantly improve the hardness and appearance, taste of prawn meat. Compared with the conventional mechanical stirring process on the market without calcium salt (Comparative Example 2), the present method has small friction, and the calcium salt modifier can combine with prawn protein, the hardness is improved by 32.6%, the chewiness is improved by 17.7%, and the prawn meat is more blue-green; compared with the mechanical stirring process with calcium salt (Comparative Example 1), the bubbling process cooperates with the calcium salt to have small friction, and the calcium salt modifier can combine more fully with prawn protein, which improves the hardness of the product by 10.3% and the chewiness by 9.8%; that is, the bubbling process cooperates with the calcium salt to significantly improve the overall quality of the product; for the mechanical stirring process, the use of calcium salt modifier (Comparative Example 1) compared with the modifier without calcium salt (Comparative Example 2) also has an improvement effect on the appearance and taste of the product, but due to the easy precipitation of calcium salt and the damage of mechanical stirring, the overall effect is not as good as the bubbling pickling process cooperated with the calcium salt modifier.

[0058] Example 18 S1: 20 parts of calcium chloride (100 mesh), 45 parts of trehalose, 30 parts of sodium bicarbonate and 5 parts of glycine are stirred uniformly to prepare a calcium salt modifier.

[0059] S2: The modifier and ice water are added into the pickling barrel, compressed gas is used for bubbling (bubbling frequency is 80 Hz), a 1.5wt% modifier aqueous solution, i.e. pickling liquid, is prepared; the bubbling intensity is adjusted to 20 Hz, the pickling liquid is added with black fish fillets with the same mass as the pickling liquid for pickling, the bubbling pickling frequency is 10 min per hour, the bubbling time is 3 h, and the standing time is 12 h.

[0060] S3: Ice water is used for rinsing at 0-5 DEG C, the mucus, blood water, debris and other redundant attached materials generated in the soaking process of aquatic products are washed away, and the pickled aquatic products are obtained.

[0061] S4: Draining, quick freezing and packaging or entering the next process.

[0062] The difference between Comparative Example 3 and Example 18 is that calcium chloride is not added in the modifier, and the rest is the same as Example 18.

[0063] Example 19 The difference between Example 18 and Example 19 is that the black fish fillets are replaced by barramundi fillets, and the rest is the same as Example 18.

[0064] Comparative Example 4 The difference between Example 19 and Comparative Example 4 is that calcium chloride is not added in the modifier, and the rest is the same as Example 19.

[0065] The pickled aquatic products obtained in Examples 18 and 19 and Comparative Examples 3 and 4 are subjected to performance test, and the results are shown in Table 7.

[0066] Table 7: Modifier ratio of examples and performance index of pickled aquatic products

[0067] The fish product itself is a white meat product, and the color and taste are also affected by the processing technology, raw material quality, transportation environment and the like during the processing, thereby affecting the quality of the final product. The pickling process provided by the application can effectively improve the hardness of the fish fillets and the color of raw and cooked products during the soaking process of black fish fillets and barramundi fillets, and compared with the conventional modifier without calcium salt, the whiteness improvement effect is significant, and the hardness is improved by more than 20%. The calcium ions and amino acids are combined with meat protein, which can improve the taste and also play a color protection role. Similarly, for the conventional tumbling process, the calcium salt modifier disclosed by the application can also improve the overall quality of the product.

Claims

1. A calcium salt modifier characterized in that, The calcium salt modifier comprises 15-25 parts of calcium chloride, 40-50 parts of trehalose, 30-40 parts of sodium bicarbonate and 3-6 parts of glycine by mass fraction.

2. The calcium salt modifier of claim 1, wherein The calcium salt modifier comprises 18 parts of calcium chloride, 44 parts of trehalose, 35 parts of sodium bicarbonate and 3 parts of glycine.

3. A method for improving the quality of aquatic products by a bubbling pickling process in cooperation with calcium salt, characterized in that, The method comprises the following steps: (1) adding the calcium salt modifier and ice water into a pickling container, and bubbling compressed air to make the calcium salt modifier fully dispersed in the ice water to obtain a pickling solution; (2) placing aquatic products in the pickling solution, and pickling by bubbling compressed air, and then cleaning to obtain pickled aquatic products; The calcium salt modifier comprises 15-25 parts of calcium chloride, 40-50 parts of trehalose, 30-40 parts of sodium bicarbonate and 3-5 parts of glycine.

4. The method of claim 3, wherein the calcium salt is calcium chloride. The calcium chloride is in powder form, and the particle size is 40-200 mesh, preferably 90-110 mesh.

5. The method of claim 3, wherein the calcium salt is calcium chloride. In step (1), the bubbling frequency is 70-80 Hz; in step (2), the bubbling frequency is 30-80 Hz; and the pickling temperature is 1-10℃.

6. The method of claim 3, wherein the method is characterized by, In step (2), bubbling is performed for 10-60 min per hour, and the bubbling is performed for 3-6 h, and then static pickling is performed for 0-18 h after bubbling.

7. The method of claim 3, wherein the method is characterized by, In the pickling solution, the mass fraction of the calcium salt modifier is 1-2%, preferably 1.5%.

8. The method of claim 3, wherein the method is characterized by, The bottom of the pickling container is paved with a detachable porous pipe, and compressed air is released through air holes on the porous pipe to realize bubbling.

9. The method of claim 3, wherein the method is characterized by, In step (2), the aquatic products are cleaned with 0-5℃ ice water.

10. The method of claim 3, wherein the method is characterized by, In step (1), the ice water is used in an amount of 1:1-2:1 by mass ratio of the ice water to the aquatic products; and the mass fraction of the calcium chloride is 0.2%-0.3% based on the mass of the aquatic products.

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