高级食品化学-鱼肉蛋白的冷冻变性分析.pptVIP

* 1 * Cell fluid concentration degeneration Water precipitation, cell liquid salt concentration, PH changes, so that the protein denaturation Prevention measures Rinse Add suger Quick freeze * 1 * Add phosphate Coated with ice * 1 * Rinse primarily to remove fish protein enzymes, such as water soluble protein, fat and methy -lamine and formaldehyde caused by freezing denaturation. Rinse * 1 * Add suger Anti-denaturation effect is considered between the protein molecules and protein molecules between the reactive base .So that the protein molecules in a saturated state. * 1 * When frozen very quickly, precipitation of ice crystals are fine, uniform distribution and protein has no chance of condensation, can decrease protein denaturation, so to speed up the frozen over the largest ice crystal formation zone to prevent frozen denaturation of protein is an important role. Quick freeze Coated with ice Ice coating is frozen quickly after the product immersed in the cooling of drinking water or water sprayed on the surface of the product and then form the layer of ice. Add phosphate Stabilizes the protein and increases the ionic strength of the fish * * 1 1 1 1 1 1 1 2016 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 Frozen denaturation of fish protein * 1 * 汇报人/组员： 丁亚涛 张花 王红丽 满洋 Main content Purpuse A Definition B Influencefactors C D Mechanism Prevention measures E * 1 * Purpose of research Manifestation: Fish hardening Loss of inherent softness、 Retention of hydraulic Poor dispersion gel formation ability serious decline of minced fish products Purpose: It can?improve the quality of the fish food, flavor, taste, digestibility and the research value of fish protein frozen denaturation * 1 * Definition The fish in the frozen storage conditions, namely -12~ - 23℃ storage conditions, the influence factors of natural protein by physical or chemical, the space structure of its molecular internal regularity of the original he