Method for preparing low-salt high-whiteness scallop minced shell gel product

Abstract

The invention relates to the technical field of food engineering, in particular to a method for preparing a low-salt high-whiteness scallop minced shell gel product. The preparation method comprises the following steps: cleaning the adductor muscle of the scallop, putting the adductor muscle into a high-barrier packaging bag, vacuumizing, freezing and preserving, slightly denaturating protein, unfreezing, chopping into paste, inoculating a lactobacillus plantarum or pediococcus pentosaceus solution, continuously chopping and mixing, filling into a plastic casing, extruding, exhausting, sealing, and forming at low temperature, thereby obtaining the scallop adductor muscle. Therefore, the minced fritillary bulb gel product which does not need to be added with table salt and exogenous additives and is relatively high in whiteness is obtained. The minced shellfish gel prepared by the method disclosed by the invention is excellent in texture property, the hardness, elasticity, cohesiveness and chewiness of the product are remarkably improved, and the gel structure is more compact and uniform. Meanwhile, the whiteness of the product is obviously improved, the appearance is pure white and bright, the sensory quality is obviously improved, and the requirements of the market on high-quality gel food are fully met.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food engineering, and in particular to a method for preparing low-salt high-whiteness scallop mince gel products. BACKGROUND

[0002] Scallops are rich in nutrients and have a strong flavor. The adductor muscle can be processed into gel products instead of traditional fish raw materials. However, the structure and content of myofibrillar protein, which plays a key role in adductor muscle protein, are quite different from traditional fish raw materials, resulting in poor gel strength and weak water holding capacity. In patent ZL202311029795.4, the problems of poor water holding capacity and poor gel strength of scallop mince were solved by soaking the raw material in salt water, salt chopping, and mixing with exogenous glutamine transaminase and yam powder. The salt (mainly sodium chloride) content in the salt chopping process of traditional surimi products is usually between 1% and 3%, which not only serves as seasoning, but also provides elasticity and water retention to the product. The salt content in traditional surimi products is usually more than 2%. However, high salt intake is closely related to the risk of cardiovascular diseases such as hypertension. The development of low-salt (salt content <1%) scallop mince products can meet the urgent needs of consumers for healthy and clean label foods. Existing patents and literature usually use exogenous glutamine transaminase, microwave or high-pressure physical methods, potassium chloride or calcium chloride substitution, compound flavor substances, and precise two-stage water bath heating conditions to process low-salt surimi products, which are complex and require the addition of exogenous additives, affecting the nutritional value and flavor of the product itself.

[0003] In addition, whiteness is a key appearance indicator for evaluating the quality of gel products, directly affecting the purchasing willingness of consumers. Higher whiteness is usually associated with product freshness, high purity, and excellent quality, and is an important feature of high-quality surimi products such as fish balls and fish tofu. To improve the whiteness of gel products, existing patents and reports mainly use high-whiteness raw materials (such as cod and haddock), multiple rinsing of raw materials (to remove hemoglobin and fat, etc.), low-temperature chopping with salt (to improve the dissolution of myofibrillar protein and prevent protein denaturation), and the addition of exogenous additives with white color to change the whiteness of gel products. The existing methods require high whiteness of the raw materials themselves, and the methods and additives used are complicated, which may affect industrial production and the nutritional value and texture of the product itself.

[0004] Therefore, how to improve the whiteness of scallop mince gel products under the premise of low salt is a key technical problem to meet the market demand for scallop mince gel products. SUMMARY

[0005] The application provides a method for improving the quality of scallop mince gel, which is prepared by slightly denaturing the scallop adductor muscle raw material protein and reducing the pH value by regulating the microenvironment with microorganisms, so as to increase the dissolution and cross-linking degree of myofibrillar protein. The method does not need to go through the salt chopping process, nor does it need to add exogenous substances such as glutamine transaminase and yam powder, and a scallop mince gel product with high whiteness can be prepared.

[0006] In order to achieve the above-mentioned application purposes, the application provides the following technical solutions: The application provides a method for preparing a low-salt high-whiteness scallop mince gel product, which comprises the following steps: (1) After the scallop adductor muscle is washed and water is controlled, it is placed in a light and oxygen isolation packaging bag, vacuum sealed, quickly frozen to a center temperature below-20 DEG C, and stored at this temperature for 3-5 months; (the purpose of this step is that the protein of the scallop adductor muscle is slightly denatured during storage, but the gel functionality is not changed, the myofibrillar protein is easily dissolved and cross-linked; and the bacteria can be reduced) (2) The frozen scallop column obtained in step (1) is thawed and chopped and stirred into mince; (3) Acid-producing probiotic solution is added to the scallop mince obtained in step (2) and chopped and stirred uniformly; The probiotic agents are purchased from Minsheng Zhongke Jiayi Biological Engineering Co., Ltd., and are 2 kinds of lactobacillus plantarum and 1 kind of pediococcus pentosaceus. (The purpose of adding the low-concentration bacterial solution to the scallop mince is to make the scallop mince first undergo protein denaturation in a low-temperature anaerobic environment for 0-24 h and improve the endogenous glutamine transaminase activity, and the secondary metabolites of the probiotics grown and reproduced after 24 h cause the environmental pH to decrease, and the myofibrillar protein that has undergone conformation unfolding is cross-linked under the combined action of the acidic conditions, endogenous enzymes and microbial enzymes) (4) The uniformly chopped and stirred mixture in step (3) is filled into a casing, air in the casing is squeezed out, and both ends are tied tightly to avoid air circulation and penetration; (the purpose is to create an anaerobic environment and reduce bacterial contamination) (5) The sealed casing in step (4) is placed at 15-20 DEG C for 12-24 h, and then placed at 30-37 DEG C for 12-24 h, to obtain a scallop mince gel product.

[0007] Preferably, the packaging bag in step (1) is a high-barrier polyethylene food bag.

[0008] Preferably, the acid-producing probiotics in step (3) are lactobacillus plantarum and / or pediococcus pentosaceus.

[0009] Preferably, the final concentration of the acid-producing probiotics in the scallop mince in step (3) is 4-6 log CFU / g.

[0010] Preferably, the casing in step (5) is a transparent plastic casing with a diameter of 25-30 mm.

[0011] Preferably, the chopping time in step (2) is 2-4 min.

[0012] The present application provides a scallop mince gel product prepared by the method.

[0013] Compared with the prior art, the present application has the following beneficial effects: The present application provides an innovative method for preparing a low-salt high-whiteness scallop mince gel product. By freezing and storing the scallop adductor muscle raw material in a light- and oxygen-proof manner, the method achieves slight denaturation of the protein, and combines the introduction of probiotics and segmented temperature control fermentation, and utilizes microbial metabolism to regulate the microenvironment pH value, thereby significantly enhancing the dissolution and crosslinking of muscle fiber protein without relying on traditional salt chopping processes and exogenous additives, and constructing a stable and dense gel network structure. The process is green and simple, and has good industrial application prospects.

[0014] The scallop mince gel prepared by the method of the present application has excellent texture characteristics, and the hardness, elasticity, cohesiveness and chewiness of the product are significantly improved, and the gel structure is more dense and uniform. At the same time, the whiteness of the product is significantly improved, the appearance is bright and white, and the sensory quality is obviously improved, fully meeting the market demand for high-quality, high-value gel foods.

[0015] In addition, the method of the present application can achieve good gel formation without adding salt, effectively reducing the salt content of the product, and meeting the low-salt and healthy consumption trend. The entire process does not rely on complex exogenous additives, the product has prominent clean label characteristics, and the safety indicators such as nitrite are controllable, ensuring the safety and natural properties of the product, and having important market promotion value and health significance. BRIEF DESCRIPTION OF DRAWINGS

[0016] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, the drawings in the following description are only embodiments of the present application, and for those skilled in the art, other drawings can be obtained without creative labor on the basis of the provided drawings.

[0017] Figure 1 The figure is for products of different experimental groups.

[0018] Figure 2 The figure is for the pH change investigation results of different experimental groups. DETAILED DESCRIPTION

[0019] The technical solutions provided by the present application are described in detail below in combination with examples, but they should not be understood as limiting the scope of protection of the present application.

[0020] The probiotic bacteria agents Lactobacillus plantarum JYLP-226 and Pediococcus pentosaceus JYPR-9330 involved in the present application are purchased from Minsheng Zhongke Jiayi Biological Engineering Co., Ltd., and Lactobacillus plantarum LP 45 is derived from Hebei Yiran Biological Technology Co., Ltd.

[0021] Example 1

[0022] A method for preparing a low-salt high-whiteness scallop mince gel product, the steps are as follows: (1) After washing and controlling the water content of scallop adductor muscle, the scallop adductor muscle is placed in a light- and oxygen-proof high-barrier polyethylene food bag, vacuum sealed, rapidly frozen to a center temperature of-25℃, and stored at this temperature for 5 months; (2) After thawing the frozen scallop column obtained in step (1), the scallop column is chopped and stirred for 4 min to obtain a mince; (3) The acid-producing probiotic bacteria solution is added to the mince obtained in step (2) and chopped and stirred uniformly; The acid-producing probiotic bacteria is Pediococcus pentosaceus.

[0023] The final concentration of the acid-producing probiotic bacteria in the mince is 4 log CFU / g.

[0024] (4) The mixture chopped and stirred uniformly in step (3) is filled into a casing (diameter 30 mm), air in the casing is squeezed out, and both ends are tied tightly to avoid air circulation and penetration; (5) The sealed casing in step (4) is placed at 20℃ for 24 h, and then placed at 37℃ for 24 h, to obtain a scallop mince gel product.

[0025] Example 2

[0026] A method for preparing a low-salt high-whiteness scallop mince gel product, the steps are as follows: (1) After washing and controlling the water content of scallop adductor muscle, the scallop adductor muscle is placed in a light- and oxygen-proof high-barrier polyethylene food bag, vacuum sealed, rapidly frozen to a center temperature of-18℃, and stored at this temperature for 3 months; (2) After thawing the frozen scallop column obtained in step (1), the scallop column is chopped and stirred for 2 min to obtain a mince; (3) The acid-producing probiotic bacteria solution is added to the mince obtained in step (2) and chopped and stirred uniformly; The acid-producing probiotic bacteria is Lactobacillus plantarum.

[0027] The final concentration of the acid-producing probiotic bacteria in the mince is 4 log CFU / g.

[0028] (4) The mixture uniformly chopped in step (3) is filled into a casing (diameter 25 mm), air in the casing is squeezed out, both ends are tied tightly to avoid air circulation and penetration; (5) The sealed casing in step (4) is placed at 15℃ for 12h, and then at 30℃ for 12h, to obtain the scallop surimi gel product.

[0029] Example 3

[0030] A method for preparing a low-salt high-whiteness scallop surimi gel product, the steps are as follows: (1) The scallop adductor muscle is washed and water-controlled, then placed in a light- and oxygen-proof high-barrier polyethylene food bag, vacuum sealed, rapidly frozen to a center temperature of -20℃, and stored at this temperature for 4 months; (2) The frozen scallop column obtained in step (1) is thawed and chopped for 3 min to form a paste; (3) Acid-producing probiotics solution is added to the scallop surimi obtained in step (2) and uniformly chopped; The acid-producing probiotics are Lactobacillus plantarum.

[0031] The final concentration of the acid-producing probiotics in the scallop surimi is 5 log CFU / g.

[0032] (4) The uniformly chopped mixture in step (3) is filled into a casing (diameter 28 mm), air in the casing is squeezed out, both ends are tied tightly to avoid air circulation and penetration; (5) The sealed casing in step (4) is placed at 18℃ for 24h, and then at 37℃ for 24h, to obtain the scallop surimi gel product.

[0033] Comparative Example 1

[0034] A method for preparing a two-stage water bath heat-induced scallop surimi gel product, the steps are as follows: (1) The scallop adductor muscle is washed and water-controlled, then placed in a light- and oxygen-proof high-barrier polyethylene food bag, vacuum sealed, rapidly frozen to a center temperature of -20℃, and stored at this temperature for 4 months; (2) The frozen scallop column obtained in step (1) is thawed and chopped for 3 min to form a paste; 1.5% (w / w) of salt mixed salt is then added and chopped for 1 min. The chopped scallop surimi is uniformly extruded into a plastic casing with a diameter of 25 mm, both ends are sealed and placed in a 40℃ water bath for 30 min, and then heated at 90℃ for 10 min. After maturation, the scallop surimi gel is taken out and cooled in ice water, and stored at 4℃ for testing.

[0035] Experimental Example 1

[0036] The samples of Example 1 (Pentosidescerevisiae), Example 2 (Lactobacillus plantarum 1 JYLP-226), Example 3 (Lactobacillus plantarum 2 LP 45) and Comparative Example 1 (two-stage water bath group; two-stage heating) were determined, and the specific steps are as follows: 1.1 Texture test method: The surimi gels were cut into cylinders with a height of 20 mm Figure 1 , and the P / 50 cylindrical probe was used to determine the texture properties of the surimi gels. The pre-test speed was 60 mm / min, the test speed was 60 mm / min, the continuous pressure was 2 times, the initial force was 2.5 N, the deformation was 30%, each sample was determined in 6 parallel groups, and the hardness, elasticity, chewiness and cohesiveness of the surimi gels were recorded after the measurement was completed.

[0037] The results are shown in Table 1, and the hardness, elasticity, cohesiveness and chewiness of the surimi gels prepared by the example method are higher than those of the surimi gels prepared by the traditional two-stage water bath heat induction, indicating that the performance of the surimi gels prepared by the example method is stable, which is mainly due to the micro-denaturation of the surimi myofibrillar proteins, the expansion of the structure, and the more orderly aggregation in the fermentation micro-acid environment to form a stable network structure.

[0038] Table 1 Texture test results

[0039] 1.2 Whiteness test method

[0040] The color parameters were measured by CR-400 colorimeter, including L (lightness), a (red-green) and b (blue-yellow), and the W (whiteness value) calculation formula is shown below, and the results are shown in Table 2.

[0041]

[0042] Table 2 Whiteness test results

[0043] The lightness value L and the whiteness value W of the surimi gels prepared by the example method are significantly higher than those of the surimi gels prepared by the two-stage water bath method, which is due to the migration of water in the surimi to the surface during fermentation, and the water content on the surface of the gel is related to the reflection of light. The higher the water content, the stronger the light reflection, and the higher the brightness; in addition, due to the aggregation of surimi proteins in the low pH environment during fermentation, part of the water is lost, causing the brightness value and the whiteness value to increase significantly; therefore, the example method can not only improve the whiteness of the surimi gel, but also improve its color.

[0044] 1.3 pH value experimental method

[0045] The beizhimi gel was mixed with 9 times the volume of 0.1 mol / L potassium chloride solution, and homogenized at 4000 r / min for 1 min with a high-speed homogenizer. After homogenization, the mixture was transferred to a centrifuge tube with a plug, sealed and placed in a 4°C refrigerator for 30 min, and then measured with a pH meter. The results are shown in Table 1. Figure 2

[0046] 1.4 Salt experimental method

[0047] According to GB 5009.44-2016 "National Food Safety Standard Determination of Chlorides in Food", the salt content in beizhimi gel was detected, and it was found that the method in the patent could effectively reduce the salt content of beizhimi gel products.

[0048] Table 3 Salt experimental survey results

[0049] 1.5 Determination of nitrite

[0050] According to GB 5009.33-2025 "National Food Safety Standard Determination of Nitrite and Nitrate in Food", the nitrite content in beizhimi gel products was determined. The nitrite content in the example method was far below the limit requirement of 3 mg / kg, ensuring the safety of the product.

[0051] Table 4 Nitrite determination results

[0052] 1.6 Determination of histamine content

[0053] Histamine poisoning risk is high and can cause headache, abnormal blood pressure, allergic reactions, etc. According to GB 5009.208-2016 "National Food Safety Standard Determination of Biogenic Amines in Food", the histamine content in beizhimi gel products was determined. The histamine content in the example method was far below the limit of 20 mg / kg, ensuring the safety of the product.

[0054] Table 5 Histamine determination results

[0055] The above only describes the preferred embodiments of the present application. It should be noted that for those skilled in the art, without departing from the principles of the present application, a number of improvements and refinements can be made, and these improvements and refinements should also be considered within the scope of protection of the present application.​

Claims

1. A method for preparing a low-salt, high-whiteness scallop milt gel product, characterized in that, Includes the following steps: (1) After cleaning and draining the adductor muscle of the scallop, place it in a light-proof and oxygen-proof packaging bag, vacuum seal it, and quickly freeze it until the core temperature reaches below -20℃, and store it at this temperature for 3 to 5 months. (2) After thawing the frozen scallop adductor obtained in step (1), chop and mince it until it becomes a paste; (3) Add the acid-producing probiotic solution to the shellfish paste obtained in step (2) and mix well; (4) Pour the well-mixed mixture from step (3) into the casing, remove the air, and seal it; (5) Place the sealed casing from step (4) at 15-20°C for 12-24 hours, and then at 30-37°C for 12-24 hours to obtain the shellfish gel product.

2. The method according to claim 1, characterized in that, The packaging bag mentioned in step (1) is a high-barrier polyethylene food bag.

3. The method according to claim 1, characterized in that, The acid-producing probiotics mentioned in step (3) are Lactobacillus plantarum and / or Pediococcus pentosaceus.

4. The method according to claim 1, characterized in that, The final concentration of the acid-producing probiotics in the shellfish mollusc in step (3) is 4~6 log CFU / g.

5. The method according to claim 1, characterized in that, The casing mentioned in step (5) is a transparent plastic casing with a diameter of 25-30 mm.

6. The method according to claim 1, characterized in that, The chopping time in step (2) is 2-4 minutes.

7. A scallop mollusc gel product prepared by the method according to any one of claims 1 to 6.

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