Water －holding capacity of hydrolysed protein from viscera on grass carp fillets
YI Shumin
FU Xuan
HUO Yan
WANG Wei
WANG Jinlu
LI Jianrong
Abstract：In this experiment , grass carp viscera was used as raw material , and visceral hydrolyzed protein solution was prepared by alkaline hydrolysis.The water－holding capacity of grass carp meat was researched by hydrolysed protein from grass carp viscera.The water－holding conditions were optimized by immersion weight gain rate, thawing loss rate and cooking loss rate.The water state, texture characteristics and color of the grass carp fish frozen storage were determined by low field nuclear magnetic resonance analyzer , texture analyzer and color difference meter.The effect of protein hydrolysate on the water retention of grass carp fish meat was ana－lyzed.The results showed that the pH of the grass viscera hydrolyzed protein solution was 11 and the grass carp was soaked with 5%protein solution－0.15%complex phosphate in water at 10 ℃for 1 h, compared with the composite phosphate treatment group , and thawed after frozen storage.The loss rate was 31.43%lower and the quasi－bound water increased by 9.38%.
Keywords：grass carp viscerahydrolysed protein from viscerawater－holding capacity
Publication Date：2019-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：10( 1-10 )