CN-121970870-A - Method for improving fishy smell removal effect of frozen and thawed minced fillet by using natural deep eutectic solvent

Abstract

The invention discloses a method for improving the deodorization effect of freeze-thawing minced fillet by using a natural deep eutectic solvent, and belongs to the field of food processing. According to the invention, citric acid and trehalose are prepared into NADES according to a molar ratio of 2:1, and are added into the minced mirror carp (w/w=4%), after freeze thawing treatment, the content of hexanal, heptanal and nonanal which are characteristic of fishy smell of the minced mirror carp is obviously reduced, the generation of lipid oxidation secondary products is inhibited, the binding capacity of protein to fishy smell substances is enhanced, and the release of the fishy smell substances is reduced. The invention adopts the environment-friendly natural degradable material, effectively reduces the fishy smell of the freeze-thawing minced fillet, provides a new thought for the development of novel green fishy smell removing agents, and provides new insight for the flavor preservation of minced fillet and more types of muscle foods.

Inventors

• DU XIN
• WANG YANPING
• XIA XIUFANG
• LI HAIJING
• SONG HAN

Assignees

• 东北农业大学

Dates

Publication Date

20260505

Application Date

20260402

Claims (6)

1. 1. The method for improving the fishy smell removing effect of the frozen and melted minced fillet by using the natural deep eutectic solvent is characterized by comprising the following steps of: (1) Preparation of natural deep eutectic solvent: NADES consisting of citric acid and trehalose in different molar ratios was prepared by a heat stirring method. (2) Preparation of heat-treated surimi: Fresh mirror carps were anesthetized in 0.4% benzocaine solution for 20 min. The cleaned dorsum muscle was minced to a surimi at low temperature (< 10 ℃) in a meat grinder. Minced fillet was washed twice with 3 volumes of cold water and once with 0.5% (w/v) NaCl solution. The sample was then centrifuged and a minced fillet having a moisture content of 80% was produced. The surimi is divided into 3 groups according to mass and the freezing and thawing cycle is carried out. The prepared minced fillet sample is put into a polyvinyl chloride sleeve with the diameter of 22 mm, and the bottom is sealed tightly. The sample was heated at 40 ℃ for 30 minutes, labeled first stage heating. Heating was performed at 40 ℃ for 30 minutes and then at 90 ℃ for 20 minutes, labeled as two-stage heating the sample. After the heat treatment was completed, all samples were rapidly cooled with running tap water and stored at 4 ℃ for 12 h.
2. 2. The method according to claim 1, wherein the temperature of heating and stirring in the step (1) is 60 ℃ and the stirring speed is 100 rpm until a uniform transparent liquid is formed, and the liquid is cooled to room temperature and stored for later use.
3. 3. The method according to claim 1, wherein the heating and stirring in the step (1) are performed by using a magnetic stirrer equipped with a heating plate.
4. 4. The method according to claim 1, wherein the preparation of the surimi gel in the step (2) comprises the steps of surimi preparation, freeze-thawing cycle treatment and heat treatment to obtain the surimi gel.
5. 5. The method according to claim 1, wherein the heat treatment in the step (2) is two-stage heating, the first-stage heating is heating at 40 ℃ for 30 minutes, the second-stage heating is heating at 40 ℃ for 30 minutes, and then heating at 90 ℃ for 20 minutes.
6. 6. The method according to claim 1, wherein after the heat treatment of step (2) is completed, the sample is rapidly cooled and stored at 4 ℃ for 12 hours.

Description

Method for improving fishy smell removal effect of frozen and thawed minced fillet by using natural deep eutectic solvent Technical Field The invention relates to a method for improving the fishy smell removing effect of frozen and melted minced fillet by using a natural deep eutectic solvent, belonging to the field of food processing. Background The frozen minced fillet has become the main raw material of the deep-processed minced fillet products such as fish balls, crab sticks and the like because of the nutrition characteristics of high protein, low fat, low cholesterol and the like, and is favored by consumers. However, in the storage, transportation and sales links of cold chain logistics, the repeated freezing and thawing phenomenon caused by temperature fluctuation is difficult to completely avoid. This process induces ice crystal growth and recrystallization, and the mechanical stress generated by it not only damages the integrity of the muscle fiber structure, but also may promote the acceleration of lipid oxidation and the release of the combined fishy smell substances, thereby causing deterioration of the surimi flavor. In addition, oxidation and degradation reactions involved in the processing of shredding and heat treatment, etc., can also produce some fishy substances and their precursors. During the freeze thawing and heating process, the volatile compound content of the surimi sample may be changed due to oxidation and degradation of proteins and fats, severely affecting the eating quality and processing suitability thereof. Therefore, developing a high-efficiency flavor quality control technology, especially a method for inhibiting the generation of fishy smell substances or removing fishy smell, has become a key breakthrough point for improving the quality of frozen surimi. At present, the antifreeze is used as a raw material for producing frozen minced fillet, and is economical, effective, convenient and quick. However, the high sweetness of commercial antifreeze agents, the chronic disease risk of polyphosphates, and the high cost of production of antifreeze proteins, peptides and polyphenols make them difficult to use on a large scale. In nature, some cold-resistant organisms produce some metabolites (sugars, amino acids, organic acids and choline derivatives). These metabolites may form hydrogen bond antifreeze systems in specific molar ratios, known as natural deep eutectic solvents (Natural deep eutectic solvents, NADES). NADES is a nontoxic and biodegradable mixture, has the advantages of low production cost, simple synthesis, biodegradability and the like, has the characteristics of antioxidation, antibiosis, low toxicity or no toxicity, high viscosity and the like, and can replace the traditional solvent. In addition, the NADES has high purity and no waste, so the NADES can be directly added into minced fillet as a novel green solvent, which is a main advantage of the NADES relative to the traditional green solvent. Research shows that NADES can effectively maintain the gel property of frozen mirror carp surimi through stabilizing protein structure, but the research of the NADES in the field of surimi flavor regulation is still blank. In particular to a mechanism for inhibiting and removing the generation of fishy smell substances in the repeated freeze thawing process, no report for improving the fishy smell characteristics of the minced carp of the freeze thawing mirror by using NADES is currently disclosed. Therefore, the natural deep eutectic solvent has important application prospect in inhibiting the key fishy smell substances of the freeze-thawing mirror carp minced fillet. Disclosure of Invention The invention aims to provide a method for improving the fishy smell removing effect of frozen and thawed minced fillet by using a natural deep eutectic solvent, which inhibits the generation of fishy smell and captures fishy smell substances under the action of hydrogen bonds through the high viscosity characteristic, and has the advantages of being green, degradable and environment-friendly while obviously reducing the fishy smell intensity of the minced fillet. The aim of the invention is realized by the following technical scheme: step one, preparation of natural deep eutectic solvent NADES consisting of citric acid and trehalose in different molar ratios was prepared by a heat stirring method. The mixture was heated to 60 ℃ using a magnetic stirrer kit (IKA company, shi Taofen, germany) equipped with a C-MAG HS10 hotplate and stirred at this temperature at a constant speed of 100 rpm until a homogeneous transparent liquid formed. The mixture was cooled to room temperature and then stored in a storage bottle for further analysis. The molar ratio of citric acid to trehalose of the natural deep eutectic solvent that gives the best performance is 2:1. Step two, preparing heat-treated minced fillet: Fresh mirror carp (1000 + -50 g) is purchased from a good and many supermarkets of