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Method for freezing surimi through synergy of liquid nitrogen and water-soluble soybean polysaccharide

A technology of soybean polysaccharide and frozen surimi is applied in the direction of preservation of meat/fish by freezing/cooling, which can solve the problems of slow freezing speed, reducing the volume of ice crystals, and shortening the freezing time of surimi, so as to reduce the volume of ice crystals and reduce the Effects of damage, prevention of surimi myofibrillar protein denaturation and deterioration of surimi quality

Pending Publication Date: 2018-12-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcomings of the existing surimi freezing technology such as slow freezing speed and large ice crystals, and provide a method for freezing surimi with liquid nitrogen and water-soluble soybean polysaccharide, which can shorten the freezing time of surimi, reduce the volume of ice crystals, and reduce the The damage of ice crystals to surimi tissue and cells can effectively prevent the freezing denaturation of surimi myofibrillar protein and improve the quality of frozen surimi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Wash fresh grass carp, pick meat, rinse and dehydrate to obtain surimi; add water-soluble soybean polysaccharide with 1% of the mass of surimi to the surimi, and mix evenly; freeze the surimi with liquid nitrogen at -40°C; when the fish When the temperature of the center of the millet reached -18°C, it was taken out and stored at -18°C. The surimi sample weighs 10g, the time to pass through the maximum ice crystal formation zone is 900s, and the freezing rate is 1.60cm / h. After 12 weeks of frozen storage, the solubility of surimi myofibrillar protein was 65.15%, Ca 2+ - ATPase activity of 2.14 μmol Pi.mg - 1 protein.h -1 , the total sulfhydryl content is 2.87mol / 10 5 g protein.

Embodiment 2

[0023] Fresh bighead carp is cleaned, meat harvested, rinsed, and dehydrated to obtain surimi; water-soluble soybean polysaccharides with 3% of the mass of surimi are added to the surimi, and mixed evenly; the surimi is frozen in liquid nitrogen at a freezing temperature of -80°C; When the central temperature of the surimi reaches -18°C, take it out and freeze it at -18°C. The surimi sample weighs 10g, the time to pass through the maximum ice crystal formation zone is 510s, and the freezing rate is 2.82cm / h. After 12 weeks of frozen storage, the solubility of surimi myofibrillar protein was 73.57%, Ca 2+ - ATPase activity of 2.61 μmol Pi.mg - 1 protein.h -1 , the total sulfhydryl content is 3.19mol / 10 5 g protein.

Embodiment 3

[0025] Clean fresh silver carp, pick meat, rinse, and dehydrate to obtain surimi; add water-soluble soybean polysaccharides with 5% surimi mass to the surimi, and mix evenly; freeze the surimi with liquid nitrogen at a freezing temperature of -120°C; When the central temperature of the surimi reaches -18°C, take it out and freeze it at -18°C. The surimi sample weighs 10g, the time to pass through the maximum ice crystal formation zone is 250s, and the freezing rate is 5.76cm / h. After 12 weeks of frozen storage, the solubility of surimi myofibrillar protein was 77.75%, Ca 2+ -ATPase activity is 2.94μmolPi.mg -1 protein.h -1 , the total sulfhydryl content is 3.47mol / 10 5 g protein.

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Abstract

The invention belongs to the field of aquatic product processing, and discloses a method for freezing surimi through synergy of liquid nitrogen and water-soluble soybean polysaccharide. The method comprises the following steps of (1) making surimi from fresh fish, adding the water-soluble soybean polysaccharide to the surimi, and performing uniform mixing; and (2) performing liquid nitrogen freezing treatment on the surimi containing the water-soluble soybean polysaccharide, and when the core temperature of the surimi reaches the needed temperature, taking out the surimi for frozen storage. Through adoption of the method for freezing surimi through synergy of liquid nitrogen and water-soluble soybean polysaccharide disclosed by the invention, the freezing time of the surimi can be shortened, the volume of ice crystals can be decreased, damage caused by the ice crystals to the tissues and the cells of the surimi can be reduced, and denaturation of fibrillin of the surimi and quality reduction of the surimi can be avoided. The method disclosed by the invention is simple, efficient and low in cost.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and relates to a food freezing technology, in particular to a method for freezing minced fish with liquid nitrogen and water-soluble soybean polysaccharide. Background technique [0002] The term surimi originated from Japan, and refers to a kind of minced fish meat obtained from fresh fish meat through a series of processes such as meat picking, rinsing, and dehydration, and is a protein concentrate. Low-temperature freezing storage is a widely used long-term storage method for surimi, but myofibrillar protein is prone to freeze denaturation during freezing and repeated freezing and thawing, resulting in deterioration of surimi quality and functional reduction of surimi protein. In the process of making surimi, in order to prevent the denaturation of surimi protein, antifreeze agents are often added. The commercial antifreeze agent that industry adopts at present is the mixture of 4% s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
CPCA23B4/09
Inventor 高文宏黄扬萍曾新安
Owner SOUTH CHINA UNIV OF TECH
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