Liquefied food fish protein processing technology
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The preparation method grinds the whole fish into primary raw materials, but if it needs odorless, odorless, high-quality products with no harmful ingredients, it should go first to the fish head, entrails, etc., and then smashed and washed with water and extracted to make it into Fish emulsion. The output of fish emulsions varies depending on the type and size of the fish, typically 30 to 40% of the total fish weight, and the dry protein content is 95%. For grated fish, first mix with water (add 5 times the water of fish paste), then use a sieve or press to dehydrate, remove the tasteful mixture, pigment, blood, lipids, etc., can also be removed Fish-flavored non-protein nitrogen (usually reduced from 12% to 1%). Non-protein nitrogen is mainly composed of pyrimidine, creatine and a small amount of free amino acids. Triammonium is used as the main indicator for measuring fish taste. Extraction also lost about 10% of total protein, mainly sarcoplasmic protein and heme proteins. After that, add the appropriate amount of water and 0.3 to 0.5% of protease in fish paste. The fish proteolysis was carried out for 1 hour with continuous stirring at 50-60°C. Some countries (Chile) have used multiple rapid enzymatic hydrolysis methods (about 5 minutes each time) in recent years. Using this method can avoid nutrient loss, avoid unpleasant odors and microbial hazards, and improve the sensory quality of products. After enzymatic hydrolysis, the temperature of the fish slurry rises to about 90°C and the enzyme loses its activity. The raw material is divided into three parts by a centrifuge or a filter press: water-soluble part, fish oil and insoluble part (mainly fish bone and other insoluble matter), wherein the water-soluble part can be directly used for making edible fish meal. Regarding the method of degreasing and deodorizing, it has been suggested that azeotropic distillation be used, carbon dioxide be blown into the water-soluble portion, and the use of an organic solvent such as cyclohexane can also remove most of the bad taste. Then, the resulting water-soluble portion is concentrated under reduced pressure at a temperature of 60°C or lower, and then powdered by a spray drying method, whereby the remaining savory taste can be removed.
The yield of liquefied fish protein is greatly influenced by the type of enzyme used, the enzyme concentration, the amount of enzyme inhibitor and stabilizer, and the dissolution conditions. The use of barramundi meat emulsion as raw material, production of food fish meal under the least influence of autolysis, using three different enzymes, their total nitrogen yield was compared (enzyme concentration 0.3%), the test results show that the gray chain The fungal protease activity 35000 units/g) dissolved total nitrogen up to 95%, while the total yield of nitrogen in the other two bacterial proteases (B. polymyxa and Bacillus spores) was only 65% ​​and 45%. The bitterness of the product is related to the type of raw material, the type of enzyme, and the dissolution conditions. Using Streptomyces griseus can give edible but slightly bitter products. The digestion of Bacillus bacterial proteases on the head, bone and internal organs of the fish can greatly reduce the bitterness of the product. The enzyme chosen must not only consider its solvency but also whether it will produce or leave behind the odor in the final product. Adding inhibitors (such as polyphosphates, sodium chloride) to fish emulsions can reduce fish meal production. If the raw material is pre-cooked, most of the protein remains in the insoluble portion, and the liquefied fish protein production is reduced. When liquefied fish protein is stored, 10-30% of fish oil is added to the product (these fish oils have been treated with hydrogen and added antioxidants such as butylated hydroxytoluene, butylated hydroxyanisole, etc.) to prevent the rapid development of residual lipids. Oxidation. While producing liquefied fish protein, it can also use its leftovers to produce many by-products and increase economic efficiency. Chile has established a joint fish-agricultural protein production enterprise, which annually produces about 8,000 tons of liquefied fish protein milk products. At the same time, it also produces a considerable number of fish sausages or deep-fried fish patties.
Characteristics and nutritional quality Liquefied food protein is easily soluble in water, rich in protein, its solubility characteristics (such as solubility, wettability, dispersibility and dissolution rate) is superior to sugar or milk powder, can be used to make fish paste, seasoning, Artificial milk, artificial meat products and protein drinks. Some liquefied fishmeal have the ability of foaming or emulsifying, and its application range can be expanded to make fillers, emulsifiers, foaming agents and the like in the food industry. Since the essential amino acids contained in the processing are not destroyed, the lysine content is very high (11.3%). Therefore, it is an ideal supplement for the lysine content of food and food and can be incorporated into biscuits, breads, and baby foods. Improve the nutritional value of food without changing its physical properties. Adding 10% of the liquefied fishmeal to flour and rice can increase protein efficiency from 0.66 to 2.5, and rice can increase from 1.6 to 3.6. Experiments have shown that the biological potency of liquefied fish meal is higher than that of bovine cheese protein, and the use of liquefied fish meal as a child food has a very good effect on children's physical development.
Amino acid composition of liquefied fish meal of guppy (g/16 g nitrogen)
Alanine 5.49 Leucine 6.75 Glutamic acid 18.42 Serine 4.43
Day Aspartic acid 10.91 Lysine 11.32 Glycine 3.11 Threonine 4.59
Arginine 10.71 Phenylalanine 3.41 Histidine 2.54 Tryptophan 1.46
Cystine 0.38 Proline 2.84 Isoleucine 4.07 Proline 4.63
Some liquefied fishmeal, especially products made from pre-cooked raw materials, have low levels of isoleucine, cystine, tyrosine, or tryptophan, but most products are rich in methionine and phenylalanine. acid. According to research, the main reason for the low nutrition of fishmeal due to the necessity of amino acid imbalance is the lack of tryptophan. The content of pink acid in liquefied food fish is lower at the initial stage of dissolution, which may be caused by hot water extraction of whole fish. Cooking the raw material before dissolving will cause the protease to be destroyed. Therefore, avoid cooking the raw material before digestion.