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Preservative and antibacterial improver for Spanish mackerel surimi, preparation method and application thereof

An application method and technology of an improving agent are applied in the improvement and application field of surimi, and can solve the problems such as affecting the development of surimi, weak myofibrillar protein gel performance, and not easy to survive.

Pending Publication Date: 2020-07-07
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But like most marine fish, it is not easy to survive after being caught ashore
During storage and transportation, due to the oxidation of microorganisms, the acidic protein in fish meat is easily decomposed by bacteria, producing a small molecular alkaline nitrogen-containing organic compound, which can easily lead to corruption or even deterioration of the fish body, and dizziness after eating , vomiting and diarrhea and other poisoning symptoms, which greatly affected the Spanish mackerel market
Due to the short preservation time of Spanish mackerel and the weak gel performance of myofibrillar protein, the mackerel on the market is mainly eaten fresh or pickled, which affects the development of mackerel surimi

Method used

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  • Preservative and antibacterial improver for Spanish mackerel surimi, preparation method and application thereof
  • Preservative and antibacterial improver for Spanish mackerel surimi, preparation method and application thereof
  • Preservative and antibacterial improver for Spanish mackerel surimi, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1: Preparation of minced mackerel by adding apple polyphenol-modified egg white with a concentration of 0.75% apple polyphenol solution

[0044] Step 1. Take 5g of egg white, stir gently and filter with three layers of gauze, add 5ml of apple polyphenol solution with a concentration of 0.75%, stir until uniform, then at room temperature (25°C) through a magnetic stirrer and a constant temperature water bath at low speed The mixture was continuously stirred for 70 minutes, and the reaction product was stored at 4°C to obtain apple polyphenol-modified egg white.

[0045] Step 2. After the fish has been gutted, the head and tail are removed and the meat is taken;

[0046] Step 3. Rinse the fish meat obtained in step 2 with deionized water, rinse with 3 times deionized water for 20min, repeat twice;

[0047] Step 4, the surimi obtained in step 3 was rinsed with 0.15% NaCl solution for 20min and filtered;

[0048] Step 5. Put 10g of the rinsed fish meat, 3g of salt...

Embodiment 2

[0050] Example 2: Preparation of minced mackerel by adding apple polyphenol-modified egg white with a concentration of 1% apple polyphenol solution

[0051] Step 1. Take 5g of egg white, stir gently and filter with three layers of gauze, add 5ml of apple polyphenol solution with a concentration of 1%, stir until uniform, and then pass a magnetic stirrer and a constant temperature water bath at low speed at room temperature (25°C). The mixture was continuously stirred for 70 minutes, and the reaction product was stored at 4° C. to obtain apple polyphenol-modified egg white;

[0052] Step 2. After the fish has been gutted, the head and tail are removed and the meat is taken;

[0053] Step 3. Rinse the fish meat obtained in step 2 with deionized water, rinse with 4 times deionized water for 20min, repeat twice;

[0054] Step 4. Rinse the surimi obtained in step 3 with 0.2% NaCl solution for 20 min and then filter.

[0055] Step 5. Put 10g of the rinsed fish meat, 3g of salt, an...

Embodiment 3

[0057] Example 3: Preparation of minced mackerel by adding apple polyphenol-modified egg white with a concentration of 1.25% apple polyphenol solution

[0058] Step 1. Take 5g of egg white, stir gently and filter with three layers of gauze, add 5ml of apple polyphenol solution with a concentration of 1.25%, stir until uniform, and then pass a magnetic stirrer and a constant temperature water bath at low speed at room temperature (25°C). The mixture was continuously stirred for 70 minutes, and the reaction product was stored at 4° C. to obtain apple polyphenol-modified egg white;

[0059] Step 2. After the fish has been gutted, the head and tail are removed and the meat is taken;

[0060] Step 3. Rinse the fish meat obtained in step 2 with deionized water, rinse with 4 times deionized water for 20min, repeat twice;

[0061] Step 4. The surimi obtained in step 3 is rinsed with 0.25% NaCl solution for 20min and filtered;

[0062] Step 5. Put 10g of the rinsed fish meat, 3g of s...

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Abstract

The invention provides a preservative and antibacterial improver for Spanish mackerel surimi. The influence of the preservative and antibacterial improver on the total number of bacterial colonies andgel characteristics of the Spanish mackerel surimi during storage are explored so as to provide a theoretical basis for processing and storage of Spanish mackerel and selection of a novel structure improver. The improver is a composite system formed by apple polyphenol and egg white, has an obvious fresh-keeping effect on the Spanish mackerel surimi, and remarkably improves the gel quality of theSpanish mackerel, so that the Spanish mackerel surimi gel is good in overall acceptability. The improver provided by the invention can effectively prolong the shelf life of the Spanish mackerel surimi and enhance the gel quality of the Spanish mackerel surimi, and can be used as a novel surimi improver, meanwhile, the preparation method of the improver does not cause secondary pollution to the environment, and the improver is simple in preparation process, economical and practical.

Description

technical field [0001] The invention relates to the improvement and application field of surimi, in particular to a preservative and bacteriostatic improver for surimi and a preparation method and application method thereof. Background technique [0002] my country currently has abundant coastal freshwater fishery and fish farming resources. Surimi products, as a major aquatic food, are deeply loved by consumers at home and abroad. The further increase in the price of surimi products will bring further health to coastal freshwater fisheries in my country. favorable opportunities for development. However, most surimi products have problems such as short preservation time, easy gel deterioration and low gel strength. Surimi has high moisture and nutrients, is sensitive to microorganisms and can easily lead to rot, and also has the risk of bacterial contamination, which makes its fresh-keeping time short; the gel formation of surimi is attributed to its concentrated myofibrilla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23L17/00A23L29/206A23L29/275A23L33/105
CPCA23B4/20A23L17/70A23L29/206A23L29/275A23L33/105A23V2002/00A23V2200/02A23V2200/10A23V2200/326A23V2200/308A23V2200/302A23V2200/30A23V2200/304A23V2200/312A23V2200/316A23V2200/228A23V2250/2132A23V2250/1614A23V2250/1582
Inventor 李婷婷韩玲钰许晓敏闫方华孙科
Owner DALIAN NATIONALITIES UNIVERSITY
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