A new type of shrimp non-phosphorus water-retaining agent and its application method

Abstract

The invention discloses novel phosphate-free water retaining agent for shrimp meat and a usage method thereof. The novel phosphate-free water retaining agent for the shrimp meat comprises the following compositions: 0.3-1.5% w / v of chitosan, 0.5-2.5% w / v of collagen peptide, 0.1-0.9% w / v of sodium chloride, and the balance deionized water. The usage method of the novel phosphate-free water retaining agent for the shrimp meat comprises the following steps: obtaining shrimp meat from live shrimps; adding the novel phosphate-free water retaining agent, wherein the volume of the novel phosphate-free water retaining agent is 5 times of the volume of the shrimp meat, carrying out soaking at 4 DEG C for 10-120 minutes, and carrying out stirring every 15 minutes; fishing the soaked shrimp meat out, thoroughly draining the shrimp meat, and putting the drained shrimp meat into a freshness preservation package; exhausting air, and carrying out storing in a refrigerator at 80 DEG C below zero for 5-10 days; and then, transferring the shrimp meat into a refrigerator at 20 DEG C below zero so as to carry out refrigeration. Being determined by using related water holding indexes, the water retention property of the novel phosphate-free water retaining agent for the shrimp meat is comparable to marketed phosphate water retaining agent; moreover, the raw-material components of the novel phosphate-free water retaining agent are easy to obtain, low in cost, edible, and environmentally friendly. In addition, the whole preparation process and the preparation method are simple in steps, the equipment investment is small, and the cost is low; thus, the novel phosphate-free water retaining agent for the shrimp meat and the usage method thereof are suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of aquatic product storage, and in particular relates to a novel phosphorus-free water-retaining agent for shrimp and its application method. Background technique [0002] Aquatic products undergo varying degrees of physical, chemical and tissue changes during frozen storage, resulting in a reduction in the water retention of the product, which is directly manifested in the loss of juice during thawing and heating, and the reduction of flavor when eaten. In addition, during frozen storage, the muscle tissue of shrimp is damaged, and the free amino acid and free sugar undergo Maillard reaction, and at the same time, fat oxidation reaction occurs after contact with air, and astaxanthin is degraded, etc., resulting in white color of shrimp. When the meat becomes fibrous, it loses its original elasticity and freshness. Moderate addition of a certain amount of water retaining agent is essential to maintain the taste, text...

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems of insufficient water retention or complicated operation and high cost of the water-retaining agent existing in the above-mentioned frozen storage of shrimp, the present invention provides a new type of non-phosphorus water-retaining agent for shrimp and its application method

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