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Method of ultraviolet-introducing oxidization of undaria pinnatifida polyphenol for enhancing gel property

A technology of polyphenol oxidation and wakame, applied in the direction of food science, etc., to achieve the effect of improving gel strength, facilitating industrial production, improving elasticity and taste

Active Publication Date: 2018-11-30
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current industrial utilization of brown algae is mainly to extract alginate, iodine, mannitol and potassium chloride, and rarely involves the extraction and utilization of brown algae polyphenols.

Method used

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  • Method of ultraviolet-introducing oxidization of undaria pinnatifida polyphenol for enhancing gel property
  • Method of ultraviolet-introducing oxidization of undaria pinnatifida polyphenol for enhancing gel property
  • Method of ultraviolet-introducing oxidization of undaria pinnatifida polyphenol for enhancing gel property

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Thaw the chilled Spanish mackerel, remove the head, tail and viscera, and collect the meat in an ice bath, and collect 20g of fish meat for beating. Add 10 μmol of wakame sporophyll polyphenol solution with a concentration of 120 μmol / mL to 20 g of fish pulp and continue homogenization and mixing. After the obtained fish meat is evenly coated on the petri dish, it is irradiated with ultraviolet light for 1.5h, and the irradiation intensity is 0.8W / m 2 . After refrigerating and standing for 14 hours, fish sausages with a diameter of 15 mm were made. Then, it was heated in a water bath at a heating temperature of 80° C. and a heating time of 8 minutes to make it gel. The heat-treated samples were immediately stored in an ice bath for 40 min, and the gel strength was tested after equilibrating at 27 °C for 2 h. The breaking distance of fish sausage products without UVA irradiation was 0.50cm, and the gel strength was 81.9g·cm; the breaking distance of fish sausage produ...

Embodiment 2

[0048] Thaw the chilled Spanish mackerel, remove the head, tail and viscera, and collect the meat in an ice bath, and collect 30g of fish meat for beating. Add 30 μmol of wakame sporophyll polyphenol solution with a concentration of 170 μmol / mL to 30 g of fish pulp and continue homogenization and mixing. After the obtained fish meat is flat-coated on a petri dish, it is irradiated with ultraviolet rays for 3 hours, and the irradiation intensity is 1.0W / m 2 . After refrigerating and standing for 15 hours, fish sausages with a diameter of 15 mm were made. Then, it was heated in a water bath at a heating temperature of 95° C. and a heating time of 20 minutes to make it gel. The heat-treated samples were immediately stored in an ice bath for 30 min, and the gel strength was tested after equilibrating at 25 °C for 4 h. The breaking distance of fish sausage products without UVA irradiation was 0.52cm, and the gel strength was 99.3g·cm; the breaking distance of fish sausage produc...

Embodiment 3

[0052] Thaw the chilled Spanish mackerel, remove the head, tail and viscera, and collect the meat in an ice bath, and collect 40g of fish meat for beating. Add 120 μmol of wakame sporophyll polyphenol solution with a concentration of 150 μmol / mL to 40 g of fish pulp and continue homogenization and mixing. After the obtained fish meat is flat-coated on a petri dish, it is irradiated with ultraviolet rays for 2 hours, and the irradiation intensity is 1.2W / m 2 . After refrigerating and standing for 18 hours, fish sausages with a diameter of 15 mm were made. Then heat in a water bath, the heating temperature is 65°C, and the heating time is 25 minutes to make it gel. The heat-treated samples were immediately stored in an ice bath for 35 minutes, and the gel strength was tested after equilibrating at 28°C for 2 hours. The breaking distance of fish sausage products without UVA irradiation was 0.60 cm, and the gel strength was 104.2 g cm; the breaking distance of fish sausage prod...

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Abstract

The invention discloses a method of ultraviolet-introducing oxidization of undaria pinnatifida polyphenol for enhancing gel property, wherein the method includes: unfreezing chilled Spanish mackerel,and separating meat and pulping the meat; on the basis of 20-60 g of the Spanish mackerel meat, adding 10-200 [mu]mol of undaria pinnatifida sporophyl polyphenol solution, homogenizing and mixing thecomponents, and performing UVA irradiation for 0.5-3.5 h; allowing the product to stand in a refrigerated manner to make fish sausage; heating the fish sausage in water bath, and performing cooling equilibrium to produce a fish sausage product having high gel strength. The method is suitable for industrial production and effectively improves the quality of fish sausage products.

Description

technical field [0001] The invention relates to the technical field of deep processing of aquatic products, in particular to a method for inducing oxidation of wakame polyphenols by ultraviolet rays to enhance gel properties. Background technique [0002] Fish sausage products (Fish sausage products) are one of the main products in the high-value processing of aquatic products. The raw materials selected for production are low in price and insufficient in freshness. Their inherent protein characteristics lead to poor meat quality and insufficient product elasticity. question. This has resulted in a large amount of low-value fishery resources not being fully utilized, and the commercial value of fish sausage products is not high. Therefore, how to effectively improve the gel performance of fish myofibrillar protein is a focus problem faced by the processing of fish meat and fish sausage products. [0003] At present, various food accessories and additives are often used to ...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L17/00A23L17/60
CPCA23L5/15A23L17/60A23L17/70
Inventor 启航蒋迪张晓羽白颖贺宝玉董秀萍姜鹏飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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