Fish Paste Gelation Using Transglutaminase and Ascorbic Acid
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Solution Overview
Problem
Existing methods for producing fish paste products, such as deep-fried fish paste cakes, face challenges in achieving sufficient firmness and elasticity while maintaining production suitability, especially when using reduced amounts of surimi and varying production times, leading to inconsistent product quality and undesirable textures.
Innovation Solution
A method combining transglutaminase with ascorbic acid or related compounds and α-glucosidase, where specific amounts of these enzymes are added to the surimi prior to heating, optimizing the proportions to achieve desired firmness and elasticity, and an enzyme preparation containing these ingredients is used to enhance the production process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the amount of surimi is reduced to lower material cost, then production cost decreases, but firmness and elasticity of the fish paste product deteriorate
Solution Approach 1:
The invention changes the chemical parameters by introducing transglutaminase enzyme and ascorbic acid to modify the protein structure and enhance gelation, allowing reduced surimi content while maintaining firmness and elasticity through enzymatic cross-linking and oxidative reactions
Solution Approach 2:
The invention creates a composite system combining surimi with auxiliary materials including transglutaminase, ascorbic acid, starch, and vegetable proteins, where the synergistic interaction of these components compensates for reduced surimi content while maintaining or enhancing textural properties
2Strength
If alkali salt is added in sufficient amount to reinforce firmness and elasticity, then textural properties improve, but flavor quality deteriorates
Solution Approach 1:
The invention replaces the chemical mechanism of alkali salt with an enzymatic mechanism using transglutaminase and oxidative mechanism using ascorbic acid to achieve protein cross-linking and gelation, thereby maintaining firmness and elasticity without the harmful flavor effects of excessive alkali salt
3Strength
If transglutaminase amount is increased to achieve sufficient firmness and elasticity in deep-fried fish paste cakes, then textural properties improve, but physical properties change during standing time
Solution Approach 1:
The invention performs preliminary action by adding ascorbic acid before transglutaminase to pre-oxidize the protein structure, creating a more stable substrate that undergoes controlled enzymatic cross-linking, thereby achieving firmness and elasticity while minimizing further physical changes during standing time
Solution Approach 2:
The invention employs periodic action through a two-stage process: first ascorbic acid oxidation, then transglutaminase enzymatic reaction, allowing controlled progression of structural changes that achieve desired texture stability without excessive ongoing reactions during standing
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively suppresses variations in physical properties during production, providing fish paste products with improved firmness and elasticity, even with reduced surimi usage, and maintains texture quality, making it suitable for various fish paste products like deep-fried cakes and imitation crab.
Implementation Method 1
by using enzymes such as a transglutaminase and an ascorbate oxidase in combination with alkali and auxiliary materials serving as the substrate
Implementation Method 2
the addition of ascorbic acid to surimi increases the gel strength
Implementation Method 3
an enzyme preparation for producing a fish paste product, containing ascorbic acid, sodium ascorbate, ascorbic acid 2-glucoside, ascorbyl palmitate or ascorbyl stearate and a transglutaminase as active ingredients
Data Source
AI summary
In the process of producing a fish paste product, a difinite amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi. Thus, changes in the physical properties of kneaded fish paste with other ingridients nerimi can be suppressed during the process of producing a fish paste product and a fish paste product having a preferable firmness and elasticity can be obtained even in the case of reducing the amount of material surimi.