阅读说明：本技术 一种鱼糜抗冻剂及其在提升非漂洗冷冻鱼糜品质中的应用 (Minced fillet antifreeze agent and application thereof in improving quality of non-rinsing frozen minced fillet ) 是由 孙黎明 李佳桐 夏永涛 葛诗琪 周更辉 王震宇 杜明 于 2020-07-07 设计创作，主要内容包括：本发明公开了一种鱼糜抗冻剂,由蔗糖、山梨醇、复合磷酸盐、乙酸钠组成；属于水产品加工贮藏技术领域。使用所述抗冻剂提升非漂洗冷冻鱼糜品质的方法,包括以下步骤：S1、取鱼肉切块、制成鱼糜；S2、向所述鱼糜中加入抗冻剂,搅拌均匀；S3、冷冻贮藏。抗冻剂对鱼糜的贮藏品质指标有着较好的控制作用；冷冻贮藏过程中,使用抗冻剂处理后的鱼糜品质,显著好于空白对照组。抗冻剂的添加能够有效的减缓鲟鱼糜中蛋白质的冷冻变性和脂肪的氧化,保证鱼糜的品质,有效延长货架期。本发明所述方法应用方便、生产成本低,健康,为水产品的冷冻贮藏提供参考。(The invention discloses a minced fillet antifreeze agent, which consists of sucrose, sorbitol, composite phosphate and sodium acetate; belongs to the technical field of aquatic product processing and storage. The method for improving the quality of non-rinsing frozen minced fillet by using the antifreeze comprises the following steps: s1, taking fish, cutting into pieces and preparing minced fillet; s2, adding an antifreeze agent into the minced fillet, and uniformly stirring; and S3, freezing and storing. The antifreeze has better control effect on the storage quality index of the minced fillet; in the process of freezing storage, the quality of the minced fillet treated by the antifreeze is obviously better than that of the minced fillet treated by the blank control group. The antifreeze agent can effectively slow down the freezing denaturation of protein and the oxidation of fat in the sturgeon surimi, ensure the quality of the surimi and effectively prolong the shelf life. The method disclosed by the invention is convenient to apply, low in production cost and healthy, and provides a reference for freezing storage of aquatic products.)

1. The minced fillet antifreeze agent is characterized by comprising sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 1:1:1: 1-100: 100:1: 100; the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to a weight ratio of 10:1:10: 1-6: 4:5: 3.

2. The minced fillet antifreeze agent as claimed in claim 1, which is characterized by comprising sucrose, sorbitol, composite phosphate and sodium acetate in a weight ratio of 8:8:1: 8; wherein the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3.

3. A method of upgrading non-rinse frozen surimi using the surimi antifreeze agent of any of claims 1 to 2, comprising the steps of:

s1, raw material pretreatment: removing viscera, head and skin of fish, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces, and pulverizing into minced fillet;

s2, antifreeze agent treatment: adding an antifreeze agent accounting for 1-20% of the weight of the minced fillet obtained in the step S1, and uniformly stirring to obtain the minced fillet treated by the antifreeze agent;

s3, freezing and storing: freezing and storing the minced fillet treated by the antifreeze agent in the step S2; the temperature of the freezing storage is-40 ℃ to-18 ℃.

4. The method for upgrading non-rinse frozen surimi according to claim 3, wherein the raw fish of step S1 is sturgeon.

5. The method for upgrading non-rinse frozen surimi using a surimi antifreeze agent according to claim 3, wherein the frozen storage temperature of step S3 is from-20 ℃ to-18 ℃.

6. The method of using a minced fillet antifreeze agent to upgrade non-rinse frozen minced fillet according to claim 3, comprising the steps of:

s1, raw material pretreatment: removing viscera, head and skin of sturgeon, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces to obtain sturgeon pieces; crushing the sturgeon blocks by a meat grinder for 3000r/min and 1min to obtain sturgeon surimi;

s2, antifreeze agent treatment: adding an antifreeze agent accounting for 12.5% of the weight of the sturgeon surimi obtained in the step S1, and uniformly stirring to obtain antifreeze agent treated sturgeon surimi;

the minced fillet antifreeze agent comprises sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 8:8:1: 8; the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3;

s3, freezing and storing: and (4) placing the sturgeon surimi treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, freezing the sturgeon surimi at the temperature of minus 40 ℃ for 48 hours, and then placing the sturgeon surimi in a frozen storage at the temperature of minus 18 ℃.

Technical Field

The invention belongs to the technical field of processing and storage of aquatic products, and particularly relates to a minced fillet antifreeze agent and application thereof in improving the quality of non-rinsing frozen minced fillets.

Background

China is a large country for aquatic product production, and the fish yield accounts for almost more than half of the total aquatic product production. Fish meat is one of the main sources of animal protein for humans. Sturgeon is a large-scale freshwater fish, has extremely high nutritive value, and contains various unsaturated fatty acids beneficial to human body besides high protein. At present, sturgeon meat in domestic market and export in China mainly comes from sturgeon caviar processing enterprises, sturgeon bodies which have collected roe are large in size, and need to be cut into small pieces to be sold in the market or made into minced fillet. The frozen sturgeon minced meat is a main raw material for processing various sturgeon minced meat gel products. The general minced fillet processing process needs to rinse the minced fillet for 2-3 times, and aims to remove the muscle bones and various components influencing the gel quality of the minced fillet as much as possible, wherein the components mainly comprise protease, soluble sarcoplasmic protein and partial fat. The protease can cause the degradation of fish myofibril macromolecules, so that minced fillet gel products are deteriorated; soluble sarcoplasmic protein and fat can not participate in the crosslinking of myofibrillar protein to form a network-like gel structure, so that the quality of the minced fillet product is influenced; in addition, the fat in the minced fish is very easy to oxidize and hydrolyze in the process of freezing and storing, and the flavor and the processing quality of the minced fish product are influenced. Rinsing is therefore an essential process step for fish meat rich in internus spina biforms, high protease activity and high fat content. However, the rinsing process not only wastes time and labor, wastes water and electricity, and forms a large amount of protein-rich sewage to pollute the environment, but also causes loss of considerable fish meat and other nutrients, and reduces the yield of minced fish meat. Therefore, for fish meat which does not contain the intramuscular bones and has low protease activity, non-rinsed surimi can be prepared in order to reduce the waste, and the influence of the non-rinsing on the frozen storage quality and the processing quality of the surimi can be compensated through process improvement. Therefore, the improvement of the anti-freezing performance of the non-rinsed surimi is the main starting point of the invention. The antifreeze agent for the non-rinsed surimi is developed, so that the freezing storage quality of the non-rinsed surimi is improved, the non-rinsed surimi can meet the requirements of subsequent processing from the aspects of functional characteristics and nutritional quality after being frozen for a long time, and finally the non-rinsed surimi can be processed in a resource-saving and environment-friendly manner, so that the processed form of the non-rinsed surimi can enter the market and is approved by surimi product processing factories and consumers.

Disclosure of Invention

According to the invention, through researching the change of the quality of the non-rinsed surimi after being treated by different anti-freezing agents and being frozen and stored for 24 weeks, and comparing the influence of different anti-freezing agents on the freezing quality of the non-rinsed surimi, the anti-freezing agent which is more beneficial to protecting the freezing and storing quality of the non-rinsed surimi is found, the fat oxidation and hydrolysis degree is reduced, and the processing quality of the surimi is improved.

The technical scheme adopted by the invention is disclosed. Mainly comprises two aspects of (1) preparation of non-rinsed surimi and antifreeze agent treatment (2) control of freezing storage temperature. The combination of the two aspects can obviously improve the freezing storage quality of the non-rinsed surimi.

In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:

the minced fillet antifreeze agent comprises sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 1:1:1: 1-100: 100:1: 100; the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to a weight ratio of 10:1:10: 1-6: 4:5: 3.

In a preferred mode, the minced fillet antifreeze agent consists of sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 8:8:1: 8; wherein the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3.

The quality of the non-rinsing frozen surimi can be remarkably improved by using the surimi antifreeze agent.

The method for improving the quality of non-rinsing frozen minced fillet by using the minced fillet antifreeze agent comprises the following process steps:

s1, raw material pretreatment: removing viscera, head and skin of raw fish, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces, and crushing into minced fillet; wherein the raw material fish is fresh whole fish;

s2, antifreeze agent treatment: adding an antifreeze agent accounting for 1-20% of the weight of the minced fillet obtained in the step S1, uniformly stirring, and ensuring the uniformity to obtain the processed minced fillet treated by the antifreeze agent;

s3, freezing and storing: freezing and storing the minced fillet treated by the antifreeze agent in the step S2; the temperature of the freezing storage is-40 ℃ to-18 ℃.

Preferably, the raw fish in step S1 is freshwater fish or marine fish, preferably sturgeon.

Preferably, the freezing storage temperature in step S3 is-20 to-18 ℃.

In a preferred mode, the method for improving the non-rinsing frozen sturgeon surimi product by using the surimi antifreeze agent comprises the following steps:

s1, raw material pretreatment: removing viscera, head and skin of fresh sturgeon, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces to obtain sturgeon pieces, and crushing the fish meat with a meat mincer at 3000r/min for 1min to obtain sturgeon surimi;

s2, antifreeze agent treatment: adding an antifreeze agent accounting for 12.5% of the weight of the sturgeon surimi obtained in the step S1, and uniformly stirring to obtain antifreeze agent treated sturgeon surimi; the minced fillet antifreeze agent consists of sucrose, sorbitol, composite phosphate and sodium acetate according to the weight ratio of 8:8:1: 8; wherein the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate according to the weight ratio of 8:3:6: 3;

s3, freezing and storing: and (5) placing the sturgeon surimi treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, freezing the sturgeon surimi at the temperature of minus 40 ℃ for 48 hours, and then placing the sturgeon surimi in a refrigeration house at the temperature of minus 18 ℃ for freezing storage.

The invention has the beneficial effects that:

by adopting the minced fillet antifreeze agent provided by the invention, the quality deterioration of the minced fillet in the non-rinsing freezing storage process can be effectively controlled, the processing quality of the minced fillet is effectively improved, and the fat oxidation and hydrolysis in the minced fillet are reduced. Compared with the traditional antifreeze agent, the antifreeze agent can delay the quality reduction of the non-rinsed sturgeon minced fillet and can effectively control the free fatty acid content, acid value and TBARS value in the minced fillet; the water holding capacity of the minced fillet and the gel strength and hardness of the minced fillet product are improved, the shelf life of the minced fillet can be obviously prolonged, and the antifreeze with practical application value is provided for controlling the freezing storage quality of the non-rinsed minced fillet. .

Drawings

FIG. 1 is a graph showing the results of measuring the free fatty acid content of non-rinsed sturgeon surimi prepared according to various examples of the present invention after 24 weeks of frozen storage (-18 ℃); the different letters in the figure indicate significance, p < 0.05;

FIG. 2 is a graph showing the results of measuring the acid value of non-rinsed sturgeon surimi prepared according to various examples of the present invention after 24 weeks of frozen storage; the different letters in the figure indicate significance, p < 0.05;

FIG. 3 is the results of determination of the barbituric acid number (TBARS) of the non-rinsed sturgeon surimi prepared in various examples of the present invention after 24 weeks of frozen storage; the different letters in the figure indicate significance, p < 0.05;

FIG. 4 is a measurement of gel strength of non-rinsed sturgeon surimi prepared according to various embodiments of the present invention after 24 weeks of frozen storage; the different letters in the figure indicate significance, p < 0.05;

FIG. 5 is a measurement of gel water retention capacity of non-rinsed sturgeon surimi prepared according to various embodiments of the present invention after 24 weeks of frozen storage; the different letters in the figure indicate significance, p < 0.05;

FIG. 6 is a graph showing the results of gel hardness measurements of non-rinsed sturgeon surimi prepared according to various examples of the present invention after 24 weeks of frozen storage, where different letters indicate significance, and p < 0.05.

Detailed Description

In order to make the advantages and purposes of the present invention more apparent, the technical solutions of the present invention are described in detail below with reference to specific examples, but the scope of the present invention is not limited to the examples. The method for treating sturgeon surimi by using sturgeon as a raw material and sodium acetate as an antifreeze agent and freezing and storing the sturgeon surimi at-18 ℃ slows down the quality reduction speed of surimi and improves the freshness of surimi, so that the aims of keeping the freshness of sturgeon surimi for a long time and prolonging the shelf life of sturgeon surimi are fulfilled, and a new method is provided for improving the quality of non-rinsed frozen sturgeon surimi.

A quality improving method of non-rinsing frozen sturgeon surimi comprises the following process steps:

s1, raw material pretreatment: removing viscera, head and skin of raw fish, removing bloodstain and mucus on body surface, washing with ice water, draining water, cutting fish meat into pieces, and crushing into minced fillet; wherein the raw material fish is fresh whole fish;

s2, antifreeze agent treatment: and (4) taking the minced fillet obtained in the step S1, dividing the smashed minced fillet into 4 groups, adding different antifreeze agents, and uniformly stirring the minced fillet added with the antifreeze agent to ensure uniformity.

Wherein the antifreeze agent is 1-10% of sucrose, 1-10% of sorbitol, 0.1-1% of composite phosphate and 1-10% of sodium acetate

S3, freezing and storing: freezing and storing the minced fillet treated by the antifreeze agent in the step S2; the temperature of the freezing storage is-20 ℃ to-18 ℃.

Preferably, the raw fish in step S1 is a freshwater fish or a marine fish without muscle stinging, preferably a sturgeon.

Preferably, the freezing storage temperature in step S3 is-40 to-18 ℃.

In a preferred mode, the method for improving the quality of the non-rinsed frozen sturgeon surimi comprises the following steps:

s1, raw material pretreatment: removing viscera, head and skin of raw fish, removing blood stain and body surface mucus, washing with ice water, draining water, cutting fish meat into blocks to obtain sturgeon blocks, and mincing fish meat with mincer (3000r/min,1 min).

S2, antifreeze agent treatment: and (4) adding 1-10% of sucrose, 1-10% of sorbitol, 0.1-1% of composite phosphate and 1-10% of sodium acetate into the sturgeon surimi obtained in the step S1 to obtain the antifreeze agent treated sturgeon surimi.

S3, freezing and storing: and (5) placing the sturgeon surimi treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, and freezing and storing in a refrigeration house at the temperature of-18 ℃.

In a preferred mode, the method for improving the quality of the non-rinsed frozen sturgeon surimi comprises the following steps:

s1, raw material pretreatment: removing viscera, head and skin of raw fish, removing blood stain and body surface mucus, washing with ice water, draining water, cutting fish meat into pieces with size of 2cm × 2cm × 1cm to obtain sturgeon pieces, and mincing fish meat with mincer (3000r/min,1 min).

S2, antifreeze agent treatment: and (4) adding 1-10% of sucrose, 1-10% of sorbitol, 0.1-1% of composite phosphate and 1-10% of sodium acetate into the sturgeon surimi obtained in the step S1 to obtain the antifreeze agent treated sturgeon surimi.

S3, freezing and storing: and (5) placing the sturgeon surimi treated by the antifreeze agent in the step S2 into a sterilized self-sealing bag, and freezing and storing in a refrigeration house at the temperature of-18 ℃.