Low temperature denaturing protective agent of minced fillet of grass carp

Abstract

The invention discloses a low temperature denaturing protective agent of minced fillet of grass carp, which belongs to the range of a low temperature protective agent in food fresh keeping technique.The the low temperature denaturing protective agent is prepared by the c raw materials by weight percent of the minced fillet: 5 wt% to 7 wt% of fucose, 0.11 wt% to 0.14 wt% of sodium pyrophosphate, 0.10 wt% to 0.13 wt% of trimeric sodium phosphate and 0.05 wt% to 0.07 wt% of sodium hexametahposphate. The protective agent has better low temperature denaturing protective action on the minced filletof the grass carp. After the protective agent is frozen for 6 months, the protein of the grass carp still has more than 70% of salt soluble protein, more than 60% of ATP enzyme activity, more than 86% of hydrosulfide group and more than 67% of gel characteristic. The total protective action effect is superior to that of a combined low temperature denaturing protective agent of 4 wt% of cane sugarand 4 wt% of sorbitol. The invention also obviously reduces the sweet value and the heat value of the minced fillet of the grass carp to 50% of the combined low temperature denaturing protective agent of 4 wt% of cane sugar and 4 wt% of sorbitol. In addition, the components of the protective agent do not generate a Maillard reaction with fish protein. Therefore, compared with the similar protective agents, the protective agent of the invention has wider fish protein.

Description

technical field [0001] The invention relates to a low-temperature denaturation protective agent for grass carp surimi, which belongs to the scope of low-temperature protective agents in food preservation technology. Background technique [0002] Fish protein is prone to freeze denaturation during low temperature storage. When fish protein undergoes freeze denaturation, its physical and chemical properties will change, which will lead to a significant decrease in its functional properties such as solubility, water retention and gel properties, that is, freeze denaturation will seriously reduce the quality of fish protein. Grass carp has become one of the most important sources of raw materials for fish protein products in my country. How to solve the problem of protein denaturation in frozen storage of grass carp meat is an important issue in the development of grass carp protein products. In order to control the low-temperature denaturation of fish protein, many studies hav...

AI Technical Summary

Problems solved by technology

On the other hand, for a long time, sucrose and sorbitol have been widely used in actual production because of their low price and good antifreeze effect. Facilitate the promotion and consumption of fish protein