CN101822284B - Method for improving frozen fillet structure by utilizing phosphorus-free quality improver - Google Patents
Method for improving frozen fillet structure by utilizing phosphorus-free quality improver Download PDFInfo
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- CN101822284B CN101822284B CN 201010156877 CN201010156877A CN101822284B CN 101822284 B CN101822284 B CN 101822284B CN 201010156877 CN201010156877 CN 201010156877 CN 201010156877 A CN201010156877 A CN 201010156877A CN 101822284 B CN101822284 B CN 101822284B
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Abstract
The invention discloses a method for improving a frozen fillet structure by utilizing a phosphorus-free quality improver, and relates to the technical field of aquatic product processing. The method comprises the following steps: killing a fresh and alive fish, removing the head, removing internal organs, removing the fish skin, washing, slicing, then soaking by adopting a solution added with the phosphorus-free quality improver, and then obtaining a prepared frozen fillet food by using quick freezing and low-temperature freezing and storing technologies. Compared with the commonly used polyphosphate, an algin lysate is adopted as the phosphorus-free quality improver which can markedly improve the fillet quality improving property, markedly reduce the product thawing loss rate, improve the product tenderness and markedly improve the frozen fillet structure.
Description
Technical field
A kind of phosphorus-free quality improver that utilizes of the present invention keeps the delicate method of frozen fillet structure, belongs to technical field of aquatic product processing.
Technical background
Frozen fish causes the forfeiture of protein aquation, the muscle hardening because the formation of ice crystal causes protein generation sex change; The mouthfeel variation; Can produce a large amount of juice losses when particularly thawing, it is serious to cause the product nutritive loss to reduce than big and weight, causes deterioration in quality.
Frozen fish often uses polyphosphate as quality improver at present, because polyphosphate has good raising muscle product quality improvement sexual function, is extensively used in aquatic products as quality improver and antifreeze.But excessive use can make food produce metal astringent taste beastly, causes product special flavour to worsen; Institutional framework is coarse; The bad phenomenon of colour generation appears, and, when the phosphate of absorption reaches maximum fair value 0.5%; Just possibly endanger healthyly, long-term excessive absorption can influence the calcium phosphorus balance of body.At present both at home and abroad to polyphosphate the use in aquatic products carried out strict restriction.If but do not add quality improver or quality improver; Freezing fillet after cold storage quality will be greatly deterioration, therefore develop safety non-toxic efficiently phosphorus-free quality improver to replace polyphosphate be the important topic that urgent need that China's processing of aquatic products already faces solves.At present, be not that feedstock production algin lysate keeps the delicate method of frozen fillet structure as the aquatic products phosphorus-free quality improver with the algin.
Summary of the invention
The present invention provides a kind of phosphorus-free quality improver that utilizes to substitute the method that phosphate improves frozen fillet structure, is mainly used in the production of freezing fillet.
Technical solution: fresh and alive fish is slaughtered, decaptitates, goes to cut into slices after internal organ, peeling fish skin, the cleaning, adopt the solution that adds phosphorus-free quality improver to soak to it again, re-use quick-frozen and low temperature cold storage technology, the conditioning frozen fish flake products that obtains.
1) fillet preparation: fresh and alive fish slaughters, decaptitates, goes internal organ, cut open half, behind the peeling fish skin complete fillet;
2) soak: will obtain fillet service property (quality) concentration and be 0.5～1.0% algin lysate solution and soak, soaking temperature is 1: 1～3 less than 10 ℃ according to fillet and soak weight ratio, floods 1～3 hour;
The preparation method of wherein said algin lysate is with the dissolving with hydrochloric acid of algin with 0.1～0.4mol/L, and the whole mass concentration that makes sample solution is 0.5-5%; This mixed solution was reacted 4～12 hours at 60～80 ℃; Place room temperature, regulate the pH value to neutral with NaOH; Film ultrafiltration with molecular cut off 10000Da; Ultrafiltrate is concentrated postlyophilization both to be got; Wherein said algin can extract from brown algas such as sargassum, undaria pinnitafida, bulk kelp;
3) quick-frozen: the fillet after will soaking carry out quick-frozen, the central temperature of product are reduced to-10 ℃ in half an hour;
4) packing and cold storage: the fillet packing back of quick-frozen is preserved down at-18 ℃.
The polysaccharide fragment that has different molecular weight in the algin lysate that the present invention uses, molecular weight less than the polysaccharide of 10000Da can: self absorption and keep moisture on the one hand; Infiltrating into muscle inside on the other hand, the effect at freezing stage performance antifreeze makes muscle protein freeze denaturation can not take place; The third aspect also possibly combine with Ca2+, Mg2+ to form diaphragm, has protected the luv space structure of actomyosin, and has formed film at outer surface, has stoped losing of internal moisture.So adopt this solution to soak to significantly improve product moisture content and reduce thaw loss and improve the tender degree of product of product.Because use the cracking component of molecular weight less than 10000Da, solution viscosity is less, can not influence the fillet product appearance.
Compare with the polyphosphate in the background technology, the present invention adopts the algin lysate can significantly improve fillet quality-improving property as phosphorus-free quality improver, and can significantly reduce the product loss late of thawing, and improves the tender degree of product, obviously improves frozen fillet structure.
The specific embodiment
Instance 1
Fresh and alive Tilapia mossambica is slaughtered, decaptitates, goes internal organ, cuts open half, the peeling fish skin peeling fish skin, cleans the back section, adopt the solution that adds phosphorus-free quality improver to soak to it, it is technological to re-use quick-frozen and low temperature cold storage, the frozen fish flake products that obtains.
1) fillet preparation: fresh and alive Tilapia mossambica slaughters, decaptitates, goes internal organ, cut open half, behind the peeling fish skin complete fillet;
2) soak: will obtain fillet service property (quality) concentration and be 0.5% algin lysate solution and soak, soaking temperature is 1: 1 less than 10 ℃ according to fillet and soak weight ratio, floods 3 hours.(the upright greatly food additives Co., Ltd in Shanghai) is treated to reference with 3%B542 composite phosphate solution soaking, and fillet and soak weight ratio are 1: 1, flood 3 hours.The preparation method of algin lysate is with the dissolving with hydrochloric acid of algin with 0.1mol/L, and the whole mass concentration that makes sample solution is 0.5%; This mixed solution was reacted 12 hours at 60 ℃; Place room temperature, regulate the pH value to neutral with NaOH; Film ultrafiltration with molecular cut off 10000Da; Ultrafiltrate is concentrated postlyophilization both to be got; Wherein said algin is from sargassum, to extract, and method for distilling is with reference to " marine alga utilizes and processing " (Beijing: Science Press) of golden fine horse and Lin Meijiao.
Quick-frozen: the fillet after will soaking carry out quick-frozen, make near in half an hour-10 ℃ of the central temperature of product;
Packing and cold storage: the fillet packing back of quick-frozen is preserved down at-18 ℃.
Effect evaluation method
Be calculated as follows fillet and soak rate of body weight gain:
Soak rate of body weight gain=(soaking back weight-original weight)/original weight * 100%
Be calculated as follows the fillet weight-loss ratio that thaws:
Loss late=(original weight-back that thaws is heavy)/original weight * 100% thaws
The fillet Fracture Force is measured: use single shaft to compression and tension type matter structure view, at room temperature measure the Fracture Force of product, estimate product quality.Get size identical, weigh equal and the fillet after different impregnation process boilings (100 ℃, 10 minutes), use column type probe (diameter is 3mm) to measure, compression speed is 40mm/s, pressure unit g, and range A level (1000g), the sample deformation quantity is 20%.
It is about 13.7% that the phosphorus-free quality improver that uses the present invention to prepare can make fillet soak rate of body weight gain; The fillet of handling with the phosphorus-free quality improver of the present invention's preparation not thaw loss behind the refrigeration different time; Still can well keep soaking gaining effect; Rate of body weight gain is that rate of body weight gain is 2.1% after 4.3%, 30 day after 10 days.Fillet Fracture Force cold storage with the phosphorus-free quality improver of the present invention's preparation is handled had only about 3.9N in the time of 10 days, and cold storage is 4.3N in the time of 30 days.Consistent with the quality-improving property mensuration result of fillet, promptly the high muscle of quality-improving property will tender succulence, and tender degree increases, on the contrary flexibility reduce, the meat hardening, tender degree reduces.
The immersion rate of body weight gain that 3% B542 composite phosphate is handled is merely 7.0%, and can not keep soaking gaining effect, has the bigger loss of thawing, and the loss late of thawing after 10 days is about 3.7%, and the loss late of thawing after 30 days is about 4.3%.The cold storage of fillet Fracture Force is 4.5N in the time of 10 days, and cold storage 30 days was 5.1N.
Instance 2
With fresh and alive Tilapia mossambica slaughter, decaptitate, go internal organ, cut open half, behind the peeling fish skin complete fillet, adopt the solution that adds phosphorus-free quality improver to soak to it, it is technological to re-use quick-frozen and low temperature cold storage, the frozen fish flake products that obtains.
1) fillet preparation: fresh and alive Tilapia mossambica slaughters, decaptitates, goes internal organ, cut open half, behind the peeling fish skin complete fillet;
2) soak: will obtain fillet service property (quality) concentration and be 0.8% sodium alginate lysate solution and soak, soaking temperature is 1: 2 less than 10 ℃ according to fillet and soak weight ratio; Be treated to reference with 3%B542 composite phosphate solution soaking (Shanghai greatly upright food additives Co., Ltd), fillet and soak weight ratio are to flood 2 hour at 1: 2.
The preparation method of algin lysate is with the dissolving with hydrochloric acid of algin with 0.4mol/L, and the whole mass concentration that makes sample solution is 4%; This mixed solution was reacted 4 hours at 80 ℃; Place room temperature, regulate the pH value to neutral with NaOH; Film ultrafiltration with molecular cut off 10000Da; Ultrafiltrate is concentrated postlyophilization both to be got; Wherein said algin is from undaria pinnitafida, to extract, and method for distilling is with reference to " marine alga utilizes and processing " (Beijing: Science Press) of golden fine horse and Lin Meijiao.
Quick-frozen: the fillet after will soaking carry out quick-frozen, make near in half an hour-10 ℃ of the central temperature of product;
4) packing and cold storage: the fillet packing back of quick-frozen is preserved down at-18 ℃.
It is about 12.6% that the phosphorus-free quality improver that uses the present invention to prepare can make fillet soak rate of body weight gain; The fillet of handling with the phosphorus-free quality improver of the present invention's preparation not thaw loss behind the refrigeration different time; Still can well keep soaking gaining effect; Rate of body weight gain is that rate of body weight gain is 1.9% after 4.1%, 30 day after 10 days.Fillet Fracture Force cold storage with the phosphorus-free quality improver of the present invention's preparation is handled had only about 3.8N in the time of 10 days, and cold storage is 4.6N in the time of 30 days.Consistent with the quality-improving property mensuration result of fillet, promptly the high muscle of quality-improving property will tender succulence, and tender degree increases, on the contrary flexibility reduce, the meat hardening, tender degree reduces.
The immersion rate of body weight gain that 3% B542 composite phosphate is handled is merely 7.8%, and can not keep soaking gaining effect, has the bigger loss of thawing, and the loss late of thawing after 10 days is about 3.9%, and the loss late of thawing after 30 days is about 4.7%.The cold storage of fillet Fracture Force is 4.7N in the time of 10 days, and cold storage 30 days was 5.8N.
Instance 3
With fresh and alive Tilapia mossambica slaughter, decaptitate, go internal organ, cut open half, behind the peeling fish skin complete fillet, adopt the solution that adds phosphorus-free quality improver to soak to it, it is technological to re-use quick-frozen and low temperature cold storage, the frozen fish flake products that obtains.
1) fillet preparation: fresh and alive Tilapia mossambica slaughters, decaptitates, goes internal organ, cut open half, behind the peeling fish skin complete fillet;
2) soak: will obtain fillet service property (quality) concentration and be 1.0% sodium alginate lysate solution and soak, soaking temperature is 1: 3 less than 10 ℃ according to fillet and soak weight ratio, floods 1 hour; Be treated to reference with 3%B542 composite phosphate solution soaking (Shanghai greatly upright food additives Co., Ltd), fillet and soak weight ratio are to flood 1 hour at 1: 3.
The preparation method of algin lysate is with the dissolving with hydrochloric acid of algin with 0.3mol/L, and the whole mass concentration that makes sample solution is 5%; This mixed solution was reacted 6 hours at 70 ℃; Place room temperature, regulate the pH value to neutral with NaOH; Film ultrafiltration with molecular cut off 10000Da; Ultrafiltrate is concentrated postlyophilization both to be got; Wherein said algin is from bulk kelp, to extract, and method for distilling is with reference to " marine alga utilizes and processing " (Beijing: Science Press) of golden fine horse and Lin Meijiao.
Quick-frozen: the fillet after will soaking carry out quick-frozen, make near in half an hour-10 ℃ of the central temperature of product;
4) packing and cold storage: the fillet packing back of quick-frozen is preserved down at-18 ℃.
It is about 14.6% that the phosphorus-free quality improver that uses the present invention to prepare can make fillet soak rate of body weight gain; The fillet of handling with the phosphorus-free quality improver of the present invention's preparation not thaw loss behind the refrigeration different time; Still can well keep soaking gaining effect; Rate of body weight gain is that rate of body weight gain is 2.8% after 4.4%, 30 day after 10 days.Fillet Fracture Force cold storage with the phosphorus-free quality improver of the present invention's preparation is handled had only about 3.5N in the time of 10 days, and cold storage is 4.1N in the time of 30 days.Consistent with the quality-improving property mensuration result of fillet, promptly the high muscle of quality-improving property will tender succulence, and tender degree increases, on the contrary flexibility reduce, the meat hardening, tender degree reduces.
The immersion rate of body weight gain that 3% B542 composite phosphate is handled is merely 8.1%, and can not keep soaking gaining effect, has the bigger loss of thawing, and the loss late of thawing after 10 days is about 3.3%, and the loss late of thawing after 30 days is about 5.1%.The cold storage of fillet Fracture Force is 4.2N in the time of 10 days, and cold storage 30 days was 5.2N.
Claims (1)
1. method of utilizing phosphorus-free quality improver to improve frozen fillet structure; With fresh and alive fish slaughter, decaptitate, go internal organ, cut open half, behind the peeling fish skin complete fillet; Adopt the solution that adds phosphorus-free quality improver to soak to it again; Re-use quick-frozen and low temperature cold storage technology, the conditioning frozen fish flake products that obtains; It is characterized in that carrying out according to following step:
1) fillet preparation: fresh and alive fish slaughters, decaptitates, goes internal organ, cut open half, behind the peeling fish skin complete fillet;
2) soak: with the fillet service property (quality) concentration that obtains is that 0.5～1.0% algin lysate solution soaks, and soaking temperature is 1: 1～3 less than 10 ℃ according to fillet and soak weight ratio, floods 1～3 hour; The preparation method of wherein said algin lysate is with the dissolving with hydrochloric acid of algin with 0.1～0.4mol/L, and the whole mass concentration that makes sample solution is 0.5-5%; This mixed solution was reacted 4～12 hours at 60～80 ℃; Place room temperature, regulate the pH value to neutral with NaOH; Film ultrafiltration with molecular cut off 10000Da; Ultrafiltrate is concentrated postlyophilization promptly to be got;
3) quick-frozen: the fillet after will soaking carry out quick-frozen, the central temperature of product are reduced to-10 ℃ in half an hour;
4) packing and cold storage: the fillet packing back of quick-frozen is preserved down at-18 ℃;
Wherein said algin extracts from sargassum, undaria pinnitafida, bulk kelp.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9497976B2 (en) | 2013-03-26 | 2016-11-22 | South China University Of Technology | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103039581A (en) * | 2012-12-12 | 2013-04-17 | 北海北联食品工业有限公司 | Processing method of frozen tilapia fillet blocks |
| CN104381418A (en) * | 2014-12-12 | 2015-03-04 | 广州陆仕水产企业有限公司 | Processing method for freezing and refreshing fish product raw material |
| CN108056149B (en) * | 2017-12-18 | 2021-05-25 | 中国水产科学研究院黄海水产研究所 | Fresh jellyfish cryopreservation method |
| CN114128745A (en) * | 2020-09-04 | 2022-03-04 | 江苏戚伍水产发展股份有限公司 | Preparation method of quick-frozen conditioned fillets phosphorus-free water-retaining agent and quick-freezing method of conditioned fillets |
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| CN1608484A (en) * | 2004-11-12 | 2005-04-27 | 中国海洋大学 | Prepn process of freeze denature resisting agent for fish protein |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1608484A (en) * | 2004-11-12 | 2005-04-27 | 中国海洋大学 | Prepn process of freeze denature resisting agent for fish protein |
Non-Patent Citations (2)
| Title |
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| 王松.褐藻寡糖的制备及诱导烟草抗性研究.《中国优秀硕士学位论文全文数据库.农业科技辑》.2003,(第3期),第23页. * |
| 高瑞昌等.几种无磷保水剂对南美白对虾冷冻质量的影响.《安徽农业科学》.2009,第37卷(第36期),第18140-18142,18255页. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9497976B2 (en) | 2013-03-26 | 2016-11-22 | South China University Of Technology | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
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