Shrimp meat water-retaining agent and application thereof

Abstract

The invention belongs to the field of aquatic product processing and preservation, and provides a shrimp meat water-retaining agent and application thereof, and the shrimp meat water-retaining agent comprises algal polysaccharides. According to the water-retaining agent, the edible red algae polysaccharide subjected to ultrasonic treatment is adopted as a main component, and compared with a common phosphate water-retaining agent, the water-retaining agent has better safety and environment-friendly characteristics on the basis of providing excellent water-retaining performance and texture feature keeping performance.

Description

Technical Field

[0001] This application pertains to the field of aquatic product processing and preservation. Specifically, this application provides a shrimp water-retaining agent and its application. Background Technology

[0002] Shrimp meat and shrimp products are rich in nutrients and delicious in taste. They also have good preservation properties and are convenient to eat, making them one of the main processing methods for various fresh shrimp. Moisture content is an important parameter for maintaining the color, texture, and flavor of shrimp meat. The reduction in moisture content during freezing and processing is one of the main reasons for the decline in shrimp meat quality.

[0003] Whether using soaking or tumbling for water retention, water-retaining agents are often necessary to improve water retention. Currently, the most widely used water-retaining agents are single-phosphate or compound-phosphate water-retaining agents, such as sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate. Although food additive regulations stipulate a maximum usage (5g / kg based on phosphate), their safety (vascular calcification, kidney disease, etc.) and the cost of treating phosphorus-containing contamination still require attention and improvement. Summary of the Invention

[0004] To address the above issues, the applicant attempted to use seaweed polysaccharides as a water-retaining agent for shrimp.

[0005] On the one hand, this application provides a shrimp water-retaining agent, which includes seaweed polysaccharides.

[0006] Furthermore, the seaweed polysaccharide is *Gnaphalium affine* (a type of seaweed) modified by ultrasound. Ceramium condom Polysaccharides.

[0007] Furthermore, the ultrasonically treated Trichoderma ( Ceramium condom Methods for preparing polysaccharides include: (1) Extraction of *Gnaphalium affine* using water extraction and alcohol precipitation method ( Ceramium condom Polysaccharides; the extract was purified by DEAE-32 and Sephadex G-200 column chromatography; freeze-dried to obtain Trifolium repens ( Ceramium condom Polysaccharides; (2) Take the three-pronged fairy vegetable obtained in step (1) Ceramium condom The polysaccharide was prepared as a 5-15 mg / mL aqueous solution and heated in an ice bath at 8-12 w / cm². 3 Power density processing for 10-30 minutes; (3) Concentrate and freeze dry.

[0008] Furthermore, according to the phenol-sulfuric acid method, the *Trifolium repens* obtained in step (1) was determined to be... Ceramium condom The polysaccharide content is greater than 90%.

[0009] Furthermore, in step (2), the three-pronged fairy vegetable obtained in step (1) is... Ceramium condom The polysaccharide was prepared as a 10 mg / mL aqueous solution and heated in an ice bath at 10 W / cm². 3 Power density processing for 20 minutes.

[0010] On the other hand, this application provides the application of the above-mentioned shrimp water-retaining agent in the shrimp tumbling and water-retaining treatment.

[0011] Furthermore, the application includes: (A) Preparation of fresh shrimp meat; (B) Add the shrimp meat and the tumbling liquid containing the above-mentioned shrimp meat water-retaining agent into a vacuum tumbling machine, with the shrimp meat and tumbling liquid filling 30%-60% of the volume of the vacuum tumbling machine drum; tumble for 1-3 hours at a vacuum degree of -0.7 to -1.0 Bar and a speed of 5-15 rpm; the mass ratio of shrimp meat to tumbling liquid is 1:3-5.

[0012] Furthermore, the shrimp meat is from whiteleg shrimp or tiger prawn.

[0013] Furthermore, the polysaccharide content in the tumbling liquid is 3-5 w / v.

[0014] Furthermore, the tumbling liquid contains ultrasonically modified *Trichoderma* (a type of plant). Ceramium condom The polysaccharide content is 3 w / v.

[0015] Besides seaweed polysaccharides, the water-retaining agent of this application does not exclude other ingredients, including but not limited to seasonings such as salt, and ingredients that adjust osmotic pressure and pH.

[0016] In addition to whiteleg shrimp or tiger prawn, the water-retaining agent of this application is also suitable for other shrimp, especially for tumbling and retaining water in the shrimp meat of marine shrimp.

[0017] Because red algae, especially edible or industrial red algae, have different names in different regions, and some names may refer to multiple red algae (such as *Gnaphalium affine*), although this application has tried to use standardized Chinese names, the red algae species used are still limited to their Latin names, and the Chinese names are only used as a convenient way of expression. Beneficial effects

[0018] The water-retaining agent of this application uses edible red algae polysaccharides that have been ultrasonically treated as the main component. Compared with commonly used phosphate water-retaining agents, it provides better safety and environmental protection characteristics while offering excellent water retention performance and textural characteristics retention performance. Attached Figure Description

[0019] Figure 1 The water-retention effect of tumbling red algae polysaccharides.

[0020] Figure 2 The textural characteristics of shrimp after rolling and retaining water with polysaccharides from *Gnaphalium affine* and *Gnaphalium affine*.

[0021] Figure 3 shows the water retention effect of different amounts of polysaccharides from *Gnaphalium affine* and *Gnaphalium affine* in the tumbling liquid.

[0022] Figure 4 shows the water retention effect of polysaccharides treated with different ultrasonic times.

[0023] Figure 5 The effect of different ultrasonic treatment parameters on water retention.

[0024] Figure 6 The effect of different ultrasonic treatment parameters on texture. Detailed Implementation

[0025] Example 1: Main Materials and Equipment Experimental materials: fresh whiteleg shrimp and tiger prawn / black tiger prawn, using size 21 / 25; hand-selected without blackening, defects or off-odors.

[0026] Tumbler: Jiabaiheng 1565.

[0027] Texture analyzer: Shanghai Baosheng TA.XTC18.

[0028] Industrial-grade ultrasonic crusher: HX-5000, 10L system.

[0029] Red algae polysaccharides: Porphyra yezoensis ( Porphyra yezoensis ), laver ( Porphyra haitanensis Polysaccharides, sea lettuce ( Gloiopeltis furcata ) and Kirin vegetable ( Eucheuma denticulatum The polysaccharides are commercially available products, labeled with a polysaccharide content greater than 95%. (Alternaria alternifolia) Gymnogongrus flabelliformis ), hornfels ( Chondrus eyed ), dense hairy cabbage ( Hypnea boergesenii ), Three-forked fairy vegetable ( Ceramium condom ), red hairy vegetable ( Bangia fusco-purpurea The samples were collected or purchased by staff with experience in seaweed classification from cooperating units. They were extracted by water extraction and alcohol precipitation and purified by DEAE-32 and Sephadex G-200 column chromatography. The polysaccharide content was greater than 92% (determined by phenol-sulfuric acid method).

[0030] Compound phosphate water-retaining agent: Shenzhen 001 Biotechnology.

[0031] All other materials are food grade. Example 2: Main Processing and Testing Methods

[0032] Basic tumbling and water-retaining method for shrimp: Manually remove the head, shell, legs, and intestinal tract of fresh shrimp, and devein them to obtain shrimp meat; add shrimp meat, water-retaining agent, and water to a vacuum tumbling machine, filling 40%-50% of the drum volume; tumble for 2 hours at a vacuum of -0.9 Bar and a rotation speed of 10 rpm; the mass ratio of shrimp meat to tumbling liquid is 1:4; after tumbling, let stand for 1 hour before testing.

[0033] Weight gain rate: Drain and use filter paper to remove surface water, accurately weigh the shrimp meat before tumbling (m1); after tumbling, drain and use filter paper to remove surface water, accurately weigh the shrimp meat after tumbling (m2); calculate the weight gain rate = (m2-m1) / m1×100% (average of 3 batches).

[0034] Cooking loss rate: Drain and use filter paper to remove surface water, accurately weigh the shrimp meat (m3); place the shrimp meat in an aluminum foil bag; place the aluminum foil bag in an 80℃ water bath for 20 minutes; remove, open, and cool to room temperature; use filter paper to remove surface water, accurately weigh the shrimp meat (m4); calculate the cooking loss rate = (m3-m4) / m3×100% (average of 3 batches).

[0035] Hardness and elasticity index determination: Test sample: shrimp of moderate size; temperature: 25 ℃; humidity: 40%; probe: 1 mm diameter cylindrical metal probe; test height: 20 mm, test speed: 40 mm / min, compression deformation: 50%, initial force: 0.3 N (3 samples per group, 3 tests per sample). Example 3: Using red algae polysaccharides for tumbling and water retention

[0036] The applicant attempted to use a variety of common edible red algae in my country (with superior color, diversity, and basic gel properties compared to green and brown algae) to extract polysaccharides as tumbling water-retaining agents (selected uniformly based on experience and preliminary experimental results, at a concentration of 3 w / v%).

[0037] The results are as follows Figure 1 As shown, different red algae polysaccharides provided significantly different water-retention properties (which is consistent with the diversity of red algae polysaccharide structures), among which *Gnaphalium affine* (*Gnaphalium trifolium*)... Ceramium condom ), red hairy vegetable ( Bangia fusco-purpurea The polysaccharide showed good water retention, with a weight gain rate of nearly 20%.

[0038] Further testing was conducted on the three-pronged herb ( Ceramium condom ), red hairy vegetable ( Bangia fusco-purpurea Texture characteristics of shrimp after polysaccharide tumbling and water retention (using the applicant's self-produced compound phosphate water-retaining agent soaked in water-retaining shrimp product as a control). Results showed that although it had good water retention performance, the texture characteristics of the product were significantly different from those of commonly used phosphate water-retaining agents. Figure 2 ).

[0039] The applicant attempted to increase the amount of polysaccharide used, and the results are shown in Figure 3. For *Gnaphalium affine* and *Gnaphalium affine*, the amount of polysaccharide used at 3 w / v% and 5 w / v% or higher did not significantly improve water retention and textural characteristics, while lower amounts would affect the water retention effect. Example 4: Ultrasonic Modification of Polysaccharides from Trifolium Repens and Trifolium Repens 3 Power density treatments for 10, 20, 30, 40, 50, and 60 minutes were used to alter the molecular weight and structural properties of the polysaccharide.

[0040] The molecular weight changes of the two polysaccharides at different treatment times were detected by HPLC. The results showed that the molecular weight gradually decreased over time, rapidly decreasing to about 70% of the original molecular weight in the first 20 minutes, and then decreasing to about 50% of the original molecular weight after 40-50 minutes, after which there was no significant change.

[0041] The treated polysaccharides were used for water retention in shrimp (using the same method as in Examples 2 and 3, with concentrations of 3 w / v% and 5 w / v% for *Gnaphalium affine* and *Gnaphalium affine* polysaccharides), and the results are shown in Figure 4. For *Gnaphalium affine* polysaccharides, the water retention effect continued to decrease as the molecular weight decreased; for *Gnaphalium affine* polysaccharides, slight ultrasonic treatment helped improve the water retention effect, and there were significant changes in weight gain and cooking loss rate.

[0042] The applicant further explored reducing the ultrasonic power to provide degradation products with more uniform and stable structures; representative technical solutions included: 5w / cm 3 +30min, 5w / cm 3 +40min, 10w / cm 3 +10min, 10w / cm 3 +20min.

[0043] The results are as follows Figure 5 and Figure 6 As shown, 5w / cm 3 Long-term treatment did not significantly improve water retention performance, but 10w / cm 3 +10min, 10w / cm 3 +20min compared to 15w / cm 3The proposed solution shows significant improvements in water retention and product characteristics, which are more pronounced than those achieved by directly using Trichosanthes kirilowii polysaccharide (weight gain increased from approximately 19% to nearly 26%, cooking loss decreased from approximately 5.6-5.8% to approximately 3.7-3.8%, product hardness increased from 1.05-1.08N to 1.27-1.3N, and elasticity increased from 2.91-2.93mm to 3.17-3.19mm). It is close to or even exceeds the product prepared by the applicant using a composite phosphate water-retaining agent (weight gain approximately 24%, cooking loss approximately 4%, hardness approximately 1.3, and elasticity approximately 3.0).

Claims

1. A shrimp water-retaining agent, characterized in that, The shrimp water-retaining agent includes seaweed polysaccharides.

2. The shrimp water-retaining agent according to claim 1, wherein the seaweed polysaccharide is *Gnaphalium affine* (a type of seaweed) modified by ultrasound. Ceramium kondoi Polysaccharides.

3. The shrimp water-retaining agent according to claim 2, wherein the ultrasonically treated *Trichoderma lucidum* ( Ceramium kondoi Methods for preparing polysaccharides include: (1) Using water extraction and alcohol precipitation to extract from *Gnaphalium affine* ( Ceramium kondoi Extracting three-pronged fairy grass () Ceramium kondoi Polysaccharides; the extract was purified by DEAE-32 and Sephadex G-200 column chromatography; freeze-dried to obtain Trifolium repens ( Ceramium kondoi Polysaccharides; (2) Take the three-pronged fairy vegetable obtained in step (1) Ceramium kondoi The polysaccharide was prepared as a 5-15 mg / mL aqueous solution and heated in an ice bath at 8-12 w / cm². 3 Power density processing for 10-30 minutes; (3) Concentrate and freeze dry.

4. The shrimp water-retaining agent according to claim 3, determined by the phenol-sulfuric acid method, the *Trifolium repens* obtained in step (1) (… Ceramium kondoi The polysaccharide content is greater than 90%.

5. The shrimp water-retaining agent according to claim 3, wherein in step (2), the three-forked fairy vegetable ( ) obtained in step (1) is used. Ceramium kondoi The polysaccharide was prepared as a 10 mg / mL aqueous solution and heated in an ice bath at 10 W / cm². 3 Power density processing for 20 minutes.

6. The application of the shrimp water-retaining agent according to any one of claims 1-5 in the shrimp tumbling and water-retaining treatment.

7. The application according to claim 6, wherein the application comprises: (A) Preparation of fresh shrimp meat; (B) Add shrimp meat and tumbling liquid containing shrimp water-retaining agent according to any one of claims 1-5 into a vacuum tumbling machine, wherein the shrimp meat and tumbling liquid fill 30%-60% of the volume of the vacuum tumbling machine drum; tumble for 1-3 hours at a vacuum degree of -0.7 to -1.0 Bar and a rotation speed of 5-15 rpm; the mass ratio of shrimp meat to tumbling liquid is 1:3-5.

8. The application according to claim 7, wherein the shrimp meat is that of whiteleg shrimp or tiger prawn.

9. In the application according to claim 7, the polysaccharide content in the tumbling liquid is 3-5 w / v.

10. The application according to claim 8, wherein the tumbling liquid comprises 3 w / v% of ultrasonically modified *Gnaphalium affine* (…). Ceramium kondoi Polysaccharides.

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