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Frozen addition agent containing trehalose, for aquatic products and using method of frozen addition agent

A technology of trehalose and aquatic products, which is applied in food ingredients containing oligosaccharides, frozen/cooled preservation of meat/fish, applications, etc., can solve the problems of hydrogen bond formation and crystallization failure, etc., to achieve stable skeleton and avoid surface Hardening, good instant solubility and rehydration effect

Inactive Publication Date: 2018-10-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the amount of trehalose added must be appropriate, and the type and amount of other additives to be compounded must be screened and verified. When the amount of addition or additives is not appropriate, it cannot completely replace water to form hydrogen bonds, or trehalose itself will form crystals and cannot form hydrogen bonds with protein surfaces

Method used

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  • Frozen addition agent containing trehalose, for aquatic products and using method of frozen addition agent
  • Frozen addition agent containing trehalose, for aquatic products and using method of frozen addition agent
  • Frozen addition agent containing trehalose, for aquatic products and using method of frozen addition agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1, the mensuration of fish ball tensile breaking force

[0035] Adding different amounts of freezing aids to surimi to prepare fish balls. First put the fish balls into boiling water and cook for 3 minutes, then take them out, and immediately dry the surface moisture with filter paper for testing. Fix the fish balls on the A / SPR probe of the texture analyzer, and stretch them upwards until the fish balls are broken, and do 10 parallel experiments for each sample. Data processing adopts the method of removing the maximum value and the minimum value, and then calculating the average value. The parameters of the texture analyzer are set as follows: the speed before the test is 2mm / s, the test speed is 3mm / s, the speed after the test is 10mm / s, the triggering force is 5g, and the test distance is 50mm.

[0036] Depend on figure 1 It can be seen that along with the increase of freezing aid addition (from 0.5% to 4.0%), the breaking force of fish balls rises first...

Embodiment 2

[0038] The mensuration of the cooking loss of embodiment 2 fish noodle

[0039] Add different amounts of freezing aids to water to prepare fish noodles, weigh 10g of fish noodles samples, boil them in 80mL boiling water for 3min, remove the noodles, take the boiled noodle soup, and detect its absorbance at a wavelength of 460nm, using distilled water as For the blank control, the cooking loss of the fish noodles was represented by the absorbance of the noodle soup. The greater the absorbance of the noodle soup, the greater the cooking loss and the poorer the quality of the fish noodles.

[0040] according to image 3 It can be seen that as the addition of freezing aid increases (from 0.5% to 4.0%), the absorbance value of the noodle soup after cooking the fish noodles decreases gradually, and when it reaches 3.0%, it is the lowest value of 0.35, and it is the lowest value of 0.35 when it reaches 3.0%. Compared with 0.62 in noodle soup, it is 43.5% lower, indicating that afte...

Embodiment 3

[0042] Choose fresh and live Macrobrachium rosenbergii at 0-4°C, wash, remove the head, tail, and shell, select the whole individual shrimp, drain, wipe off the water with gauze, weigh the mass and record it as m0, and soak it in freezing aid for 1 hour at 4°C. Then carry out cooking (steam heating 5min), wipe off the water after cooling to room temperature, weigh the mass and mark it as m1. Freeze at -20°C for 6 weeks, take samples, and wipe off the water with gauze after thawing, weigh the mass and record it as m2. Calculate cooking loss and thawing loss.

[0043] Cooking loss rate / %=(m0-m1) / m0×100%

[0044] Thawing loss rate / %=(m2-m1) / m1×100%

[0045] The experiment was divided into the following groups: A blank control group: soaked in distilled water; B positive control group: soaked in 1.0g / 100mL sodium pyrophosphate solution;

[0046] C—G are freezing aid groups: they were immersed in freezing aids with concentrations of 1.0%, 2.0%, 3.0%, 4.0%, and 5.0%, respectively...

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Abstract

The invention relates to a frozen addition agent containing trehalose, for aquatic products. The frozen addition agent can be used for frozen fresh aquatic products (comprising seawater fish and shrimps and freshwater fish and shrimps), frozen cooked fish and shrimps, frozen-fried shrimp meat and minced fillet and minced shrimp products. The preparation manner of the frozen addition agent lies inthat trehalose and algin oligosaccharide are compounded in different proportions, mucus on the surfaces of the fish and shrimps needing to be frozen is thoroughly cleaned, and then according to different kinds of the fish and shrimps, the frozen addition agent of different composition proportions is used for soaking or spraying or mixing, and then refrigeration is performed.

Description

technical field [0001] The invention relates to an aquatic product additive containing trehalose, which can be used for chilled aquatic products (including seawater fish and shrimp, freshwater fish and shrimp), frozen cooked fish and shrimp, freeze-dried shrimp and minced fish, and minced shrimp products, belonging to food engineering field. Background technique [0002] Low-temperature refrigeration is a long-term refrigeration method widely used in aquatic products. However, fish protein and shrimp protein are prone to freeze denaturation during refrigeration, resulting in deterioration of meat quality and functional reduction of protein, such as hardening of meat, decrease of water holding capacity, decrease of protein solubility and gel ability, etc. In order to inhibit the freeze denaturation of aquatic product proteins, anti-freeze denaturation additives are usually added to refrigerated fish, shrimp and minced meat products. The commonly used additives in the indust...

Claims

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Application Information

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IPC IPC(8): A23B4/09
CPCA23B4/09A23V2002/00A23V2250/636A23V2250/28
Inventor 钱建瑛史劲松许正宏李恒
Owner JIANGNAN UNIV
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