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High-yield low-pollution discharge acid soluble method for extracting fish protein and minced fillet thereof

A fish meat protein, high-yield technology, applied in the field of aquatic product processing, can solve the problems of increased cavitation and increased amplitude, and achieve the effects of improving utilization, reducing pressure, and good gel deformation.

Active Publication Date: 2015-04-29
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zhang Yin and others applied ultrasound to the auxiliary process of gelatinization of surimi products, but aimed at the subsequent processing of surimi, and failed to improve the early extraction process of surimi (isolated protein), and the frequency used was 100kHz. As the frequency decreases, the amplitude increases, causing cavitation to increase, so 100kHz is not an ideal power ultrasonic frequency as the upper limit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Grinding the fresh tilapia raw material with a meat grinder and passing through a 3-10mm orifice plate, mixing with 0°C water of 10 times the mass, and homogenizing by using a high-speed homogenizer;

[0044] (2) After homogenization, use a 3% salt ice bath (-3°C) to cool the fish homogenate to 0°C;

[0045] (3) Probe a high-power probe-type ultrasonic generator into the fish meat homogenate, perform ultrasonic treatment for 10 minutes under the action of 40 kHz power, and use an ice bath to keep the temperature of the homogenate not exceeding 5°C;

[0046] (4) Use 2M hydrochloric acid (food grade) to adjust the pH value of the homogenate to 3.0, and use a salt ice bath to cool down to 0°C, and then perform ultrasonic treatment in the same way again;

[0047] (5) Centrifuge the fish meat homogenate to separate to obtain protein solution. Then use 2M sodium hydroxide (food grade) solution to adjust the protein solution to pH 5.5 to precipitate and separate the prote...

Embodiment 2

[0051] (1) Fresh tilapia raw materials are minced by a meat grinder and passed through a 3-10mm orifice plate, mixed with 0°C water of 8 times the mass, and homogenized by a high-speed homogenizer;

[0052] (2) After homogenization, use a 3% salt ice bath to cool the homogenate to 0°C;

[0053] (3) Probe a high-power probe-type ultrasonic generator into the homogenate, at a frequency of 30kHz, >10W / cm 2 Under the power condition of 8min, the ultrasonic process uses an ice bath system to ensure that the homogenate temperature is lower than 5°C;

[0054] (4) Adjust the sonicated homogenate to pH 3.5 with 2M hydrochloric acid (food grade), cool down to 0°C, and then perform sonication again in the same way;

[0055] (5) Centrifuge the treated fish meat homogenate to obtain a fish meat protein solution, and then use 2M sodium hydroxide solution to adjust the pH value to the isoelectric point (pH 5.5) to precipitate and separate the protein to obtain fish meat protein;

[0056] (...

Embodiment 3

[0059] (1) Fresh tilapia raw materials are minced by a meat grinder and passed through a 3-10mm orifice plate, mixed with 0°C water of 6 times the mass, and homogenized by a high-speed homogenizer;

[0060] (2) After homogenization, use a 3% salt ice bath to cool the homogenate to 0°C;

[0061] (3) Probe a high-power probe-type ultrasonic generator into the homogenate, at a frequency of 15kHz, >10W / cm 2 Under the power condition of 3min, the ultrasonic process adopts an ice bath system to ensure that the homogenate temperature is lower than 5°C;

[0062] (4) Use 2M hydrochloric acid (food grade) to adjust the homogenate after sonication to pH 4.0, cool down to 0°C, and then perform sonication again in the same way;

[0063] (5) Centrifuge the treated fish meat homogenate to obtain a fish meat protein solution, and then use 2M sodium hydroxide solution to adjust the pH value to the isoelectric point (pH 5.5) to precipitate and separate the protein to obtain fish meat protein; ...

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Abstract

The invention belongs to the technical field of processing of aquatic products and discloses a high-yield low-pollution discharge acid soluble method for extracting fish protein and minced fillet thereof. The method has high yield and low wastewater emission and is particularly suitable for extracting tilapia proteins. The method comprises the following steps: (1) mixing the pretreated aquatic raw materials and water, homogenizing at a high speed, and forming fish homogenate; (2) regulating the pH value of the fish homogenate to be acidic; (3) performing ultrasonic treatment on the acidic fish homogenate, and separating the impurities from the protein solution; and (4) regulating the pH value of the protein solution to an isoelectric point so as to precipitate the proteins, separating, thereby obtaining the fish proteins. According to the method disclosed by the invention, the fish meat or fishbone and fish skin leftovers for producing the minced fillet can serve as raw materials, high yield can be realized by adopting gentle acidic conditions, the usage amount of chemical reagents is reduced, the rate of actin and tropomyosin in the fish proteins is high, the gel deformation degree is high, and the obtained minced fillet is good in taste.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for extracting fish meat protein by acid solution with high yield and low pollution discharge and its surimi and its application. The method has high yield and low waste water discharge, and is especially suitable for Extraction of tilapia meat protein. Background technique [0002] Surimi products are a traditional way of utilizing fish protein resources, and they are also one of the largest aquatic product processing products in my country. In the traditional surimi production process, the collection and rinsing of fish meat are two key technological links. The meat harvester is mainly used to separate the fish meat from impurities such as fish bones, heads, and skin, and to remove the blood, fat and other impurities in the fish meat. Rinse away. With the rapid increase of the earth's population and the gradual depletion of resources, t...

Claims

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Application Information

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IPC IPC(8): A23J1/04
Inventor 朱志伟孙大文曾庆孝田金河曾新安
Owner SOUTH CHINA UNIV OF TECH
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