阅读说明：本技术 一种高凝胶强度水产品肉糜制品的制备方法和应用 (Preparation method and application of high-gel-strength aquatic product minced meat product ) 是由 刘书成 孙钦秀 魏帅 曹晓杰 董安迪 罗帅 张渊超 吉宏武 邵海艳 于 2020-07-08 设计创作，主要内容包括：本发明提供了一种高凝胶强度水产品肉糜制品的制备方法和应用。本发明在鱼糜或虾糜凝胶制品的制备中,通过特定的高压CO<Sub>2</Sub>非热加工处理方法,可有效钝化引起鱼糜凝胶劣化的组织蛋白酶L,从而提高鱼糜或虾糜制品的凝胶强度,提高了产品贮藏稳定性,且本发明所采用的工艺简单,节能、环保,能够生产高凝胶强度鱼糜或虾糜制品,且能保持肉糜制品特有风味和营养成分。(The invention provides a preparation method and application of a high-gel-strength aquatic product meat emulsion product. The invention is characterized in that in the preparation of minced fish or minced shrimp gel products, specific high-pressure CO is used 2 The non-thermal processing method can effectively passivate the cathepsin L causing the degradation of minced fillet gel, thereby improving the gel strength of the minced fillet or minced shrimp products and improving the storage stability of the products.)

1. A preparation method of a high-gel-strength aquatic product meat emulsion product is characterized by comprising the following steps:

s1, mincing fish or shrimp into minced fillet or minced shrimp;

s2, adding salt accounting for 2-3% of the weight of the minced fillet or minced shrimp, chopping and mixing for 15-30 min in vacuum, and then forming;

s3, placing the formed minced fillet or minced shrimp in high-pressure CO₂And (3) treating for 5-60 min at 30-60 ℃ and 10-30 MPa in the treatment kettle to obtain the minced fillet or minced shrimp product with high gel strength.

2. The method of claim 1, wherein the CO is present in a gas phase₂The density of (b) is 0.2900 g/mL-0.9480 g/mL.

3. The method of claim 1, wherein the vacuum chopping is performed by using a vacuum chopper at 3-5 ℃, 60-100 kPa, 1500-3500 r/min for 15-30 min.

4. The method of claim 1, wherein the fish comprises tilapia, grass carp, chub, decapterus maruadsi, mullet, anoectochilus, trachinotus ovatus.

5. The method of claim 1, wherein the shrimp comprises Macrobrachium rosenbergii, crayfish, Penaeus japonicus, Litopenaeus vannamei, Penaeus chinensis, Penaeus monodon, Euphausia superba.

6. The method as claimed in claim 1, wherein the molding process is to make spherical fish balls or shrimp balls with a diameter of 10-30 mm by using a fish ball molding machine; or filling the collagen sausage casing with a sausage stuffer to prepare cylindrical fish sausage or shrimp sausage with the cross section diameter of 10-30 mm, wherein the length of the fish sausage is 50-200 mm.

7. A meat emulsion product produced by the process of any one of claims 1 to 6.

8. Use of the method of any of claims 1 to 6 to increase the gel strength of a meat emulsion product.

9. High pressure CO₂Use of a treatment for inactivating cathepsin L.

10. The use according to claim 9, characterized in that cathepsin L is subjected to high pressure CO₂And (3) treating for 5-60 min at 30-60 ℃ and 10-30 MPa in a treatment kettle.

Technical Field

The invention belongs to the technical field of aquatic product food processing. More particularly, relates to a preparation method and application of a high-gel-strength aquatic product meat emulsion product.

Background

The minced fillet product has wide application in the food industry, not only can be used as a raw material auxiliary material in the food manufacturing industry, but also can be used as a food raw material directly processed in the catering industry. In recent years, with the development of fishery and processing technology in China, the minced fillet product industry in China has made a great deal of progress, and the development is made from the past production of single varieties such as squid balls and shrimp balls to the mechanized production of a series of novel high-grade minced fillet products and frozen prepared foods. The gel strength of the surimi product is an important index for evaluating the quality of the surimi product, the main mode of processing and gelling the surimi product at present is heat treatment, the traditional surimi product is heated at the temperature of 50-70 ℃, but the surimi product is easy to generate gel degradation phenomenon after being subjected to the heat treatment, the gel degradation means that the gel strength of the surimi product is rapidly reduced during heating, and the difficulty is limited in the production and development of the surimi product.

In order to improve the gel strength of minced fillet products, patent CN201410039609.X provides a preparation method of minced fillet products of the six-tooth anoectochilus formosanus, which is characterized in that minced fillet products with high-quality hardness and elastic quality are prepared by taking minced fillet products of the six-tooth anoectochilus formosanus as raw materials and adopting a method combining ultrahigh pressure and heat treatment, but the method comprises the steps of treating the minced fillet products for 10min under pure high pressure of 200MPa, then standing for 30min at 40 ℃ and then heating for 20min at 90 ℃. The passivation effect of pure high-pressure 200MPa treatment for 10min on cathepsin in minced fillet is poor, and then the minced fillet is subjected to heating treatment, so that the minced fillet still passes through a temperature zone of 50-70 ℃, the gel of the minced fillet is degraded, and the gel strength of the minced fillet is reduced. The gel strength of the minced fillet product finally prepared by the method is only 566.705g cm at most, and is more than or equal to 900g cm below the highest standard TA grade of GB/T306187-2018 frozen minced fillet. Accordingly, it is desirable to treat a meat emulsion product of a marine product to increase its gel strength using a non-thermal processing technique.

Disclosure of Invention

Aiming at the phenomenon of gel degradation of the existing minced fillet product after heat treatment, the invention aims to provide a method for preparing a minced fillet product by using high-pressure CO₂The non-thermal processing technology of (1) to improve the gel strength of the minced fish or shrimp products.

The invention aims to provide a preparation method of a high-gel-strength aquatic product meat emulsion product.

It is another object of the present invention to provide a meat emulsion product made by the above process.

It is another object of the present invention to provide the use of the above method for increasing the gel strength of a meat emulsion product.

It is yet another object of the present invention to provide high pressure CO₂Use of a treatment for inactivating cathepsin L.

The above object of the present invention is achieved by the following technical solutions:

the invention provides a preparation method of a high-gel-strength aquatic product meat emulsion product, which comprises the following steps:

s1, mincing fish or shrimp into minced fillet or minced shrimp;

s2, adding salt accounting for 2-3% of the weight of the minced fillet or minced shrimp, chopping and mixing for 15-30 min in vacuum, and then forming;

s3, placing the formed minced fillet or minced shrimp in high-pressure CO₂And (3) treating for 5-60 min at 30-60 ℃ and 10-30 MPa in the treatment kettle to obtain the minced fillet or minced shrimp product with high gel strength.

Cathepsin L plays an important role in inducing minced fillet or minced shrimp gel deterioration, and can degrade not only myosin heavy chain, but also actin, α -actinin, troponin T and troponinWhite I, and the like. The invention is characterized in that in the preparation of minced fish or minced shrimp gel products, specific high-pressure CO is used₂The non-thermal processing method can effectively passivate the cathepsin L causing the degradation of minced fillet gel, thereby improving the gel strength of the minced fillet or minced shrimp products and improving the storage stability of the products.

Preferably, the CO is₂The density of (b) is 0.2900 g/mL-0.9480 g/mL.

Preferably, the chopping is carried out for 15-30 min by using a vacuum chopper mixer under the conditions of 3-5 ℃, 60-100 kPa and 1500-3500 r/min.

Preferably, the fish includes freshwater fish such as tilapia, grass carp, silver carp, etc.; or marine fishes such as Decapterus maruadsi, mullet, Anoectochilus roxburghii, and Trachinotus ovatus.

Preferably, the shrimp comprises freshwater shrimp, such as macrobrachium rosenbergii, crayfish, and the like; or seawater shrimp such as Litopenaeus vannamei, Penaeus japonicus, Penaeus chinensis, Penaeus monodon, Euphausia superba, etc.

Preferably, the molding treatment is to make spherical fish balls or shrimp balls with the diameter of 10-30 mm by using a fish ball molding machine; or filling the collagen sausage casing with a sausage stuffer to prepare cylindrical fish sausage or shrimp sausage with the cross section diameter of 10-30 mm, wherein the length of the fish sausage is 50-200 mm.

The invention also claims the meat emulsion product prepared by the method and the application of the method in improving the gel strength of the meat emulsion product.

The invention discovers that high-pressure CO is researched for the first time₂The technology is beneficial to improving the gel strength of the minced fillet or minced shrimp product by inactivating cathepsin L. The invention therefore also claims high-pressure CO₂Use of a treatment for inactivating cathepsin L.

The above high pressure CO₂Treating in inactivating cathepsin L by subjecting cathepsin L to high pressure CO₂In the treatment kettle, the reaction kettle is filled with a reaction solution,treating for 5-60 min at 30-60 ℃ and 10-30 MPa to achieve the purpose of inactivating the cathepsin L.

Compared with the prior art, the invention has the following beneficial effects:

(1) the invention discovers high-pressure CO through the first research₂The treatment can effectively passivate the cathepsin L causing the degradation of minced fillet or minced shrimp gel, thereby improving the gel strength of the minced fillet product and the storage stability of the product.

(2) The invention passes high-pressure CO₂The surimi or minced shrimp gel product prepared by the treatment is superior to the gel prepared by the traditional thermal processing in the aspects of nutrient retention, color, water retention, microstructure, gel strength and other qualities, the method is safe and effective, the problem that the gel is easy to degrade when the traditional surimi product is processed is well solved, the high quality of the surimi product is maintained, the process operation is simple, the energy is saved, the environment is protected, and a new technical approach is provided for the production of the surimi product.

Drawings

FIG. 1 shows conventional heat treatment and high pressure CO₂Processing a microstructure electron microscope image of the prepared anoectochilus formosanus meat ball;

FIG. 2 shows conventional heat treatment and high pressure CO₂Processing and preparing a microstructure electron microscope image of the litopenaeus vannamei shrimp ball.

Detailed Description

The invention is further described with reference to the drawings and the following detailed description, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.

Unless otherwise indicated, reagents and materials used in the following examples are commercially available.