Method for inhibiting the production of carboxymethyllysine during thermal processing of minced fish products

A technology for carboxymethyl lysine and surimi products, which is applied in the field of inhibiting the production of carboxymethyl lysine in surimi products during thermal processing, can solve problems affecting human health, etc., and improve the safety of use and process steps Simple, operable effects

Active Publication Date: 2015-12-23
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem that a large amount of carboxymethyl lysine is produced during thermal processing of surimi products in the prior art, and long-term consumption will affect human health. It provides a process with simple steps, strong operability, and can effectively inhibit Method for inhibiting surimi products from producing carboxymethyl lysine during thermal processing to produce food-derived carboxymethyl lysine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Get 50g red sea bream surimi, under the natural pH value, add the compound phosphate that is surimi quality 0.3% (in terms of the total mass of compound phosphate, containing: sodium polyphosphate 44.4%, sodium metaphosphate 22.2%, sodium pyrophosphate 11.1%, sodium dihydrogen phosphate 16.6%, sodium carbonate 5.7%), 1.3% salt, 1% sugar, 0.5% monosodium glutamate, 4.5% starch, then chop and mix for the first time, then add 0.3% carboxyl The methyl lysine inhibitor is mixed for the second time, and the carboxymethyl lysine inhibitor is mixed with glutamine transaminase and chitosan oligosaccharide at a mass ratio of 1:1.05, and finally obtained after enema and cooking. Snapper fish intestines.

Embodiment 2

[0019] The difference between this embodiment and Example 1 is that the carboxymethyl lysine inhibitor that is 0.5% of the surimi quality is added in the second chopping process, and the carboxymethyl lysine inhibitor consists of glutamine Transaminase and chitosan oligosaccharide are mixed at a mass ratio of 1:1, and the rest are identical, so details are not repeated.

Embodiment 3

[0021] The difference between this embodiment and Example 1 is that the carboxymethyl lysine inhibitor that is 0.8% of the surimi quality is added in the second chopping process, and the carboxymethyl lysine inhibitor is composed of glutamine The transaminase and chitosan oligosaccharides are mixed at a mass ratio of 1:1.1, and the rest are identical, so details will not be repeated.

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PUM

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Abstract

The present invention discloses a method for inhibiting the production of carboxymethyllysine during the thermal processing of minced fish products. The method includes the following specific steps: during the chopping and mixing of the minced fish, carboxymethyllysine inhibitors with mass of 0.3-0.8% of the mass of the minced fish are added; the carboxymethyllysine inhibitors are prepared from glutamine transaminage and chitosan oligosaccharides with a mass ratio of 1 to 1-1.1 through mixing. Carboxymethyllysine inhibitors which consist of transglutaminase and chitosan oligosaccharides are added during the chopping and mixing of the minced fish to achieve the purposes of inhibiting the production of carboxymethyllysine during the thermal processing of the minced fish products. The processing steps are simple, are strong in operability, and have great popularization and application values.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for inhibiting generation of carboxymethyllysine in surimi products during thermal processing. Background technique [0002] The surimi obtained after deboning the fish is processed by rinsing, fine filtration, dehydration, chopping, stirring, and forming processes. The food made by chopping, chopping, molding, cooking and other processes is called surimi products. [0003] Surimi is pure fish meat, which contains a large amount of lipids and proteins. The surimi products made of it as the main raw material will undergo non-enzymatic glycosylation during the cooking process (heat processing process), resulting in a large number of advanced sugar groups. Chemical end products (Advanced glycation end products, AGEs). A large number of clinical studies have proved that AGEs are physiologically toxic, a harmful substance produced by the Maillard reaction...

Claims

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Application Information

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IPC IPC(8): A23L1/325
Inventor 李振兴王菁林洪
Owner OCEAN UNIV OF CHINA
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