Method for improving gel property of minced fillet based on chicken breast and soybean protein isolate and product

Abstract

The invention discloses a method for improving the gel characteristics of minced fillet based on chicken breast and soybean protein isolate and a product thereof, and the method comprises the following steps: by taking frozen minced fillet as a raw material, unfreezing, empty blending, chopping with salt, mixing and chopping, adjusting moisture, heating and forming and the like to obtain mixed gel; by adding chicken breast and soybean protein isolate in an optimal proportion in the preparation process of the surimi product, the gel strength, water holding capacity, hardness and other gel characteristics of the surimi product are remarkably improved, meanwhile, the taste characteristics and sensory quality of surimi gel are remarkably improved, and the effect of improving the quality of the surimi product to the maximum extent is achieved; the utilization rate of the freshwater minced fish is favorably improved, and the market consumption and industrial production of related minced fish products are expanded; the method disclosed by the invention is simple to operate, and the product improved by the chicken breast and the soybean protein isolate is good in gel quality and has a wide application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method and a product for improving the gel properties of surimi based on chicken breast meat and soy protein isolate. Background Art

[0002] Surimi products are high-protein gel products formed by pounding, molding and heat-inducing fresh or frozen surimi. They are popular among consumers for their elastic and crisp taste and unique flavor. In recent years, due to the decline in the number of high-quality marine fish caused by overfishing and the discharge of radioactive wastewater, freshwater fish have gradually become an important source of surimi production. Freshwater fish have a low content of myofibrillar protein and a high content of endogenous proteases, resulting in the formation of gels with loose structure, poor strength and easy deterioration, and are usually accompanied by a strong earthy smell, which greatly hinders advanced processing and the development of new products. Therefore, improving the gel quality of freshwater surimi has become the key and difficulty to improve the utilization rate of surimi.

[0003] In view of the texture of surimi raw materials, exogenous additives are often used in production to improve the gel properties of freshwater surimi, especially protein to improve the quality of surimi products. At present, the focus is mainly on non-muscle protein and polysaccharides. However, there are few studies on improving the gel properties of surimi by directly adding muscle protein and plant protein. Chicken breast, as a muscle rich in myofibrillar protein and low in fat content, can polymerize with surimi protein to form a uniform and dense gel network. Soy protein isolate, as a widely produced and inexpensive plant protein, has excellent emulsifying and gelling properties and can affect the structure of surimi protein through cross-linking polymerization. Therefore, the selection of chicken breast and SPI to improve the gel quality of freshwater surimi has research value and practical significance.

[0004] Whether adding chicken breast or SPI alone, there are certain limitations. In order to achieve the improvement effect, adding a large amount of a certain protein will have an adverse effect on the taste and flavor of surimi products. Therefore, in actual production, adding two or more proteins in combination can expand the application range of a single protein, which is more practical for improving the quality of surimi products. However, how to effectively utilize chicken breast and soy protein isolate and screen the appropriate compound ratio to make surimi products reach a higher level in texture and flavor is the challenge we are currently facing. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for improving the gel properties of surimi based on chicken breast and soy protein isolate.

[0008] In order to solve the above technical problems, the present invention provides the following technical solution: a method for improving the gel properties of surimi based on chicken breast and soy protein isolate, comprising:

[0009] Thawing: Thaw frozen surimi and chicken breast until the core temperature is -3 to 0°C;

[0010] Empty pounding: Put the thawed fish paste and chicken breast into the chopper and chop;

[0011] Salt chopping: Add salt to the fish-chicken mixture and continue chopping;

[0012] Mix and chop: add soy protein isolate to the salted and chopped fish-chicken mixed minced meat, chop and mix;

[0013] Adjust the moisture content: Add ice water to the fish-chicken-soy protein isolate minced meat mixture, chop and mix;

[0014] Heating and molding: The mixed minced meat sol is placed in a mold and heated in two stages to obtain a thermoformed mixed minced meat gel.

[0015] As a preferred embodiment of the method of the present invention, the amount of salt added is 2.5% of the mass of the mixed minced meat, the amount of chicken breast added is 30-40% of the mass of the mixed minced meat, and the amount of soy protein isolate added is 4-6% of the mass of the mixed minced meat.

[0016] As a preferred embodiment of the method of the present invention, in the thawing process, the frozen surimi and frozen chicken breast stored at -20°C are thawed at 4°C for 12 hours to reduce the core temperature of the surimi and chicken breast to -3 to 0°C.

[0017] As a preferred embodiment of the method of the present invention, the temperature of the processes of pounding, chopping with salt, mixing and stirring, and adjusting the moisture content is below 10°C.

[0018] As a preferred embodiment of the method of the present invention, the chopping in the process of empty beating, salt chopping, mixed chopping and moisture adjustment includes chopping for 30 seconds at 2000-3000 r / min; after pausing for 30 seconds, continue chopping for 30 seconds under the same conditions; the chopping time is 2-3 minutes.

[0019] As a preferred embodiment of the method of the present invention, in the process of adjusting the moisture content, ice water is added to the fish-chicken-soy protein isolate mixed minced meat to adjust the moisture content of the mixed minced meat to 78%.

[0020] As a preferred embodiment of the method of the present invention, the two-stage heating is firstly heated in a water bath at 40°C for 30 minutes, and then heated in a water bath at 90°C for 30 minutes.

[0021] As a preferred embodiment of the method of the present invention, the thermoformed mixed minced meat gel is placed in ice water to be cooled to room temperature, and then wiped dry after cooling.

[0022] Another object of the present invention is to provide a mixed gel product.

[0023] As a preferred embodiment of the mixed gel product of the present invention, the water holding capacity of the mixed gel product is 86.52-92.17%, and the gel strength is 889.71-1603.68 g·cm.

[0024] Beneficial effects of the present invention:

[0025] (1) The present invention significantly improves the texture properties of the surimi gel, such as gel strength, water holding capacity and hardness, by adding chicken breast and soy protein isolate in an optimal ratio to the surimi, and the prepared mixed gel has the advantages of smooth surface and good morphology. The method achieves the effect of improving the gel properties of the surimi gel to the greatest extent, produces a higher quality surimi product, and helps to improve the utilization rate of freshwater surimi.

[0026] (2) The present invention significantly improves the taste characteristics and sensory quality of the surimi gel by adding chicken breast and soy protein isolate in an optimal ratio to the surimi. The fishy smell and overcooked taste of the surimi gel are suppressed to a certain extent, and the surimi gel is endowed with a richer meat flavor and umami taste, which helps to expand the market consumption and industrial production of related surimi products.

[0027] (3) The process involved in the present invention is simple, the additives are green and clean, and it has broad application and promotion prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0029] Figure 1 It is a process flow chart of Example 1 of the present invention.

[0030] Figure 2 These are the physical properties of the mixed gels with different composite protein addition ratios in Examples 1 to 6 and Comparative Example 1, wherein A is the breaking distance of the mixed gel, B is the breaking force of the mixed gel, C is the gel strength of the mixed gel, and D is the water holding capacity of the mixed gel.

[0031] Figure 3 is the spin-spin relaxation time (T 2 ).

[0032] Figure 4 This is the free amino acid composition analysis of the mixed gels with different composite protein addition ratios in Examples 1 to 6 and Comparative Example 1.

[0033] Figure 5 It is the sensory evaluation score of the mixed gels with different compound protein addition ratios in Examples 1 to 6 and Comparative Example 1. DETAILED DESCRIPTION

[0034] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0035] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0036] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0037] The raw materials and reagents used in the present invention are shown in Table 1.

[0038] Table 1

[0039]

[0040] Example 1

[0041] (1) Thawing: Thaw the frozen surimi and chicken breast until the core temperature is -3 to 0°C;

[0042] (2) Empty blending: According to the mass ratio of chicken breast to minced fish being 30 / 70, the thawed minced fish and chicken breast are placed in a blender and blended for 3 minutes;

[0043] (3) Salt chopping: adding salt to the fish-chicken minced meat mixture after pounding and continuing to chop for 3 minutes, wherein the amount of salt added is 2.5% of the mass of the mixed minced meat;

[0044] (4) Adjusting the moisture content: adding ice water to the fish-chicken minced meat mixture after salting and chopping, chopping and mixing for 2 minutes, and adjusting the moisture content of the mixed minced meat to 78%;

[0045] (5) Heating and molding: The mixed minced meat sol was placed in a mold and heated in two stages, firstly in a water bath at 40°C for 30 min, and then in a water bath at 90°C for 30 min, to obtain a thermoformed mixed minced meat gel.

[0046] (6) The prepared thermoformed mixed minced meat gel needs to be placed in ice water to cool to room temperature and then wiped dry. Figure 1 shown.

[0047] Example 2

[0048] (1) Thawing: Thaw the frozen surimi and chicken breast until the core temperature is -3 to 0°C;

[0049] (2) Empty blending: According to the mass ratio of chicken breast to minced fish being 40 / 60, the thawed minced fish and chicken breast are placed in a blender and blended for 3 minutes;

[0050] (3) Salt chopping: adding salt to the fish-chicken minced meat mixture after pounding and continuing to chop for 3 minutes, wherein the amount of salt added is 2.5% of the mass of the mixed minced meat;

[0051] (4) Adjusting the moisture content: adding ice water to the fish-chicken minced meat mixture after salting and chopping, chopping and mixing for 2 minutes, and adjusting the moisture content of the mixed minced meat to 78%;

[0052] (5) Heating and molding: The mixed minced meat sol was placed in a mold and heated in two stages, firstly in a water bath at 40°C for 30 min, and then in a water bath at 90°C for 30 min, to obtain a thermoformed mixed minced meat gel.

[0053] (6) The prepared thermoformed mixed minced meat gel needs to be placed in ice water to cool to room temperature and then wiped dry after cooling.

[0054] Example 3

[0055] (1) Thawing: Thaw the frozen surimi and chicken breast until the core temperature is -3 to 0°C;

[0056] (2) Empty blending: According to the mass ratio of chicken breast to minced fish being 30 / 70, the thawed minced fish and chicken breast are placed in a blender and blended for 3 minutes;

[0057] (3) Salt chopping: adding salt to the fish-chicken minced meat mixture after pounding and continuing to chop and stir for 3 minutes, wherein the amount of salt added is 2.5% of the mass of the mixed minced meat;

[0058] (4) Mixing and chopping: Add soy protein isolate to the salt-chopped fish-chicken mixed minced meat in a proportion of 4% by weight of the mixed minced meat, and chop and mix for 3 minutes;

[0059] (5) Adjusting the moisture content: adding ice water to the fish-chicken-soy protein isolate mixed minced meat, chopping and blending for 2 minutes, and adjusting the moisture content of the mixed minced meat to 78%;

[0060] (6) Heating and molding: The mixed minced meat sol was placed in a mold and heated in two stages, firstly in a water bath at 40°C for 30 min, and then in a water bath at 90°C for 30 min, to obtain a thermoformed mixed minced meat gel.

[0061] (7) The prepared thermoformed mixed minced meat gel needs to be placed in ice water to cool to room temperature and then wiped dry after cooling.

[0062] Example 4 Determination of ammonia nitrogen degradation efficiency

[0063] (1) Thawing: Thaw the frozen surimi and chicken breast until the core temperature is -3 to 0°C;

[0064] (2) Empty blending: Place the thawed surimi and chicken breast in a blender in a 30 / 70 weight ratio and blend for 3 minutes;

[0065] (3) Salt chopping: adding salt to the fish-chicken minced meat mixture after pounding and continuing to chop and stir for 3 minutes, wherein the amount of salt added is 2.5% of the mass of the mixed minced meat;

[0066] (4) Mixing and chopping: Add soy protein isolate to the salt-chopped fish-chicken mixed minced meat in a proportion of 6% by weight of the mixed minced meat, and chop and mix for 3 minutes;

[0067] (5) Adjusting the moisture content: adding ice water to the fish-chicken-soy protein isolate mixed minced meat, chopping and blending for 2 minutes, and adjusting the moisture content of the mixed minced meat to 78%;

[0068] (6) Heating and molding: The mixed minced meat sol was placed in a mold and heated in two stages, firstly in a water bath at 40°C for 30 min, and then in a water bath at 90°C for 30 min, to obtain a thermoformed mixed minced meat gel.

[0069] (7) The prepared thermoformed mixed minced meat gel needs to be placed in ice water to cool to room temperature and then wiped dry after cooling.

[0070] Example 5

[0071] (1) Thawing: Thaw the frozen surimi and chicken breast until the core temperature is -3 to 0°C;

[0072] (2) Empty blending: According to the mass ratio of chicken breast to minced fish being 40 / 60, the thawed minced fish and chicken breast are placed in a blender and blended for 3 minutes;

[0073] (3) Salt chopping: adding salt to the fish-chicken minced meat mixture after pounding and continuing to chop and stir for 3 minutes, wherein the amount of salt added is 2.5% of the mass of the mixed minced meat;

[0074] (4) Mixing and chopping: Add soy protein isolate to the salt-chopped fish-chicken mixed minced meat in a proportion of 4% by weight of the mixed minced meat, and chop and mix for 3 minutes;

[0075] (5) Adjusting the moisture content: adding ice water to the fish-chicken-soy protein isolate mixed minced meat, chopping and blending for 2 minutes, and adjusting the moisture content of the mixed minced meat to 78%;

[0076] (6) Heating and molding: The mixed minced meat sol was placed in a mold and heated in two stages, firstly in a water bath at 40°C for 30 min, and then in a water bath at 90°C for 30 min, to obtain a thermoformed mixed minced meat gel.

[0077] (7) The prepared thermoformed mixed minced meat gel needs to be placed in ice water to cool to room temperature and then wiped dry after cooling.

[0078] Example 6

[0079] (1) Thawing: Thaw the frozen surimi and chicken breast until the core temperature is -3 to 0°C;

[0080] (2) Empty blending: According to the mass ratio of chicken breast to minced fish being 40 / 60, the thawed minced fish and chicken breast are placed in a blender and blended for 3 minutes;

[0081] (3) Salt chopping: adding salt to the fish-chicken minced meat mixture after pounding and continuing to chop and stir for 3 minutes, wherein the amount of salt added is 2.5% of the mass of the mixed minced meat;

[0082] (4) Mixing and chopping: Add soy protein isolate to the salt-chopped fish-chicken mixed minced meat in a proportion of 6% by weight of the mixed minced meat, and chop and mix for 3 minutes;

[0083] (5) Adjusting the moisture content: adding ice water to the fish-chicken-soy protein isolate mixed minced meat, chopping and blending for 2 minutes, and adjusting the moisture content of the mixed minced meat to 78%;

[0084] (6) Heating and molding: The mixed minced meat sol was placed in a mold and heated in two stages, firstly in a water bath at 40°C for 30 min, and then in a water bath at 90°C for 30 min, to obtain a thermoformed mixed minced meat gel.

[0085] (7) The prepared thermoformed mixed minced meat gel needs to be placed in ice water to cool to room temperature and then wiped dry after cooling.

[0086] Comparative Example 1

[0087] (1) Thawing: Thaw the frozen surimi and chicken breast until the core temperature is -3 to 0°C;

[0088] (2) Empty blending: Place the thawed surimi into a blender and blend for 3 minutes;

[0089] (3) Salt chopping: adding salt to the surimi after pounding and continuing to chop and stir for 3 minutes, wherein the amount of salt added is 2.5% of the weight of the surimi;

[0090] (4) Adjusting the moisture content: adding ice water to the minced fish after salting, chopping and stirring for 2 minutes, and adjusting the moisture content of the minced fish to 78%;

[0091] (5) Heating and molding: The surimi sol was placed in a mold and heated in two stages, firstly in a water bath at 40°C for 30 min and then in a water bath at 90°C for 30 min to obtain a thermoformed surimi gel.

[0092] (6) The prepared thermoformed surimi gel needs to be placed in ice water to cool to room temperature and then wiped dry.

[0093] The gels finally obtained by the embodiment and the control example are compared as follows:

[0094] The fish paste used in the examples and the comparative examples is silver carp paste. Examples 1-6 are respectively denoted as SCS1, SCS2, SCS3, SCS4, SCS5, and SCS6, and the comparative example is denoted as CK.

[0095] The gels prepared in Examples 1-6 and Comparative Example 1 were subjected to water holding capacity test, gel strength determination, texture test, moisture distribution test, free amino acid composition analysis and sensory evaluation.

[0096] Water holding capacity (WHC) determination: The gel was cut into about 5 g semi-cylinders, and the weight was recorded as M1. Then, the semi-cylinders were wrapped in three layers of filter paper and stuffed into a 50 mL centrifuge tube. Subsequently, the sample was centrifuged at 10000 × g for 10 min, and the surface water was wiped off, and the weight was recorded as M2.

[0097] WHC(%)=M1 / M2×100

[0098] Gel strength determination: The sample was cut into a cylinder with a diameter of 2.5 cm and a height of 2 cm, and the test was performed under specific parameters. The experimental parameters were set as follows: P / 0.25S probe, trigger force, 5g; pre-test speed, post-test speed, and test speed were all 1.0 mm / s; the probe penetration distance was 15 mm.

[0099] Texture test: select P / 36R metal spherical probe, and set the parameters as follows: pre-test speed, 2 mm / s; test speed, 1 mm / s; post-test speed, 2 mm / s; strain, 50%; trigger force, 5 g.

[0100] Moisture distribution test: measured by low-field nuclear magnetic resonance analyzer. Carre-Purcell-Meiboom-Gill (CPMG) radio frequency pulse sequence was used for measurement, and the measurement temperature was 32°C. The number of echoes, the number of scans, and the waiting time were set to 3000, 4, and 1000ms respectively.

[0101] Analysis of free amino acid composition: Accurately weigh 1g of chopped gel sample and mix with 5% (w / v) trichloroacetic acid (TCA) solution, and dilute to 25mL. Ultrasonic extraction at room temperature for 20min, let stand for 2h. After standing, filter with double-layer filter paper, and then filter through 0.22μm water membrane. Take 400μL of clear liquid and place it in a brown liquid phase bottle, and use an amino acid analyzer to analyze the free amino acid composition of the gel.

[0102] Sensory evaluation: Through the evaluation of basic taste, anosmia, matching test, sorting test, and description skills, 10 trained sensory assessors (7 females and 3 males, aged 23-28 years) were selected to score the 7 gels on a 5-point scale. The specific scoring content is shown in Table 2.

[0103] Table 2 Gel sensory rating table

[0104]

[0105]

[0106] The mixed gels prepared in Examples 1 to 6 and Comparative Example 1 were tested, and the test results are as follows:

[0107] The gel strength of mixed gels with different ratios of compound protein added is as follows Figure 2 shown.

[0108] like Figure 2As shown in Figure C, the addition of the composite protein significantly increased the gel strength of the mixed gel, reaching a maximum of 1603.68 g·cm in the SCS5 group. This shows that the combined addition of chicken breast and SPI has a better effect on improving gel strength than the addition of a single protein. The improvement in the strength of the mixed gel is due to the significant increase in the gel breaking force, which means that the addition of the composite protein makes the gel texture harder, which suggests that the composite protein interacts with the surimi protein (such as hydrogen bonds, hydrophobic interactions) to form a stronger gel network structure ( Figure 2 A). However, the addition of the composite protein significantly reduced the breaking distance of the mixed gel, especially in the SCS1 and SCS2 groups, with the lowest being 0.9 cm, a decrease of 27.42%, indicating that the addition of the composite protein increased the hardness while destroying the elastic structure of the gel. It is worth noting that this damage was improved after the addition of SPI ( Figure 2 B) Observation Figure 2 D shows that the combined addition of chicken breast and SPI improves the water holding capacity of the mixed gel, and the water holding capacity of the SCS6 group is the highest at 92.17%. At this time, the mixed gel network has a good binding capacity for water, which is consistent with the texture characteristics of the composite protein-enhanced gel network. The results of gel strength and water holding capacity show that the addition of composite protein can improve the edible quality of the mixed gel.

[0109] The texture characteristic parameters of the mixed gels with different proportions of complex proteins are shown in Table 3.

[0110] Table 3 Texture characteristics of mixed gels with different compound protein addition ratios

[0111]

[0112]

[0113] The results showed that the addition of composite protein significantly increased the hardness, chewiness and adhesion of the mixed gel compared with the CK group. The SCS5 group had the highest hardness, which increased by 57.36% compared with the CK group, which was consistent with the increase in gel breaking force. The increase in gel hardness was accompanied by an increase in chewiness and adhesion, suggesting an increase in protein content in the gel. The study showed that the interaction between exogenous composite protein and surimi protein and the filling effect of exogenous protein synergistically induced the enhancement of the mixed gel network. Chicken breast protein induced the exposure of hydrophobic sites of surimi protein, thereby enhancing the interaction between proteins. Although the elasticity values ​​of the gels were high (elasticity > 0.87), the decrease in resilience meant that the addition of composite protein still reduced the recovery ability of the gel after extrusion to a certain extent. This corresponds to the significant decrease in gel cohesion.

[0114] The water distribution of mixed gels with different proportions of complex proteins is shown in Figure 3 and Table 4.

[0115] Table 4 T of mixed gels with different ratios of compound protein added 2 Relaxation peak area

[0116]

[0117] Three characteristic peaks were observed (T 21 , T 22 and T 23 ), the corresponding area is named A 21 , A 22 and A 23 , Atotal is the total area. From Table 4 and Figure 3 It can be seen that compared with the CK group, the T 21 The relaxation time increases slightly, while A 21 The addition of chicken breast and SPI significantly reduced the T of the mixed gel. 22 The peak relaxation time indicates that the degree of freedom of bound water in the mixed gel decreases. One possible explanation is that the addition of exogenous protein allows more protein to be incorporated into the gel network, forming a denser structure, thereby increasing the ability to bind water. 22 The decrease in the total water content of the gel is attributed to the decrease in the total water content of the gel. In addition, it is observed from Table 4 that the mixed gel T 23 The significant increase in relaxation time indicates that the degree of freedom of free water increases. 23 Significantly decreased, combined with T 22 From the changes in the peaks, it can be inferred that the addition of complex protein may promote the conversion of free water into bound water in the mixed gel.

[0118] Figure 4The free amino acid (FAAs) composition and content of mixed gels with different compound protein addition ratios are shown. Compared with the CK group, the content of umami amino acids and sweet amino acids in the SCS1 and SCS2 groups increased, indicating that the addition of chicken breast can enhance the umami and sweetness in the surimi gel. Among them, the taste threshold of glutamic acid (30 mg / 100 g) is low and it will synergize with 5′-inosinic acid in the gel, so it has a great influence on the taste characteristics of the gel. After the addition of SPI, the content of most umami amino acids and sweet amino acids in the mixed gels of the SCS3-SCS6 groups decreased. Except for the SCS2 group, the content of most bitter amino acids in other samples was lower than that of the CK group, indicating that the addition of appropriate amounts of chicken breast and SPI can reduce the bitterness of the gel. It is worth noting that the arginine content in the SCS sample was significantly higher than that in the CK group, reaching a maximum of 13.46 mg / 100 g in the SCS2 group. Although arginine is a bitter amino acid, its content is highly positively correlated with the freshness and taste of surimi. In addition, the content of alanine increased significantly after the addition of compound protein. The above results indicate that the addition of chicken breast and SPI significantly changes the amino acid content in surimi gel. Therefore, the addition of chicken breast and SPI composite protein may not only change the free amino acid content of surimi gel, but also affect the flavor characteristics of the gel.

[0119] Figure 5 The sensory evaluation of mixed gels with different ratios of compound protein was presented. Figure 5 It can be seen that the addition of compound protein significantly reduced the color score of the gel, and it was further reduced after the addition of SPI. Except for SCS6, the tissue state scores of the other gel samples with added compound protein were higher than that of the CK group. Too high a proportion of compound protein added will cause the sample to be too hard and the elasticity to decrease, so the tissue state score of the SCS6 group was significantly lower than that of the CK group. It is worth noting that after the addition of compound protein, the smell and taste scores of the gel were mostly improved, indicating that the addition of compound protein can inhibit the fishy smell and overcooked taste of surimi gel to a certain extent, and give the gel a richer meat flavor and umami. The odor scores of the SCS4 and SCS6 groups with a higher proportion of compound protein added were significantly lower than those of other mixed gels. Figure 5 It can be seen that after adding the compound protein, the overall sensory score of the gel was increased, indicating that the mixed gel can meet consumers' product expectations for surimi gel. However, too high an addition ratio will also lead to a decrease in the sensory quality of the gel.

[0120] In summary, the above results all prove that the composite addition of chicken breast meat and SPI can improve the gel properties and sensory quality of the composite minced meat gel. The present invention achieves the effect of maximally improving the gel properties of the minced fish gel, produces a higher quality minced fish product, helps to improve the utilization rate of freshwater minced fish, and expands the market consumption and industrial production of related minced fish products.

[0121] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A method for improving the gel properties of surimi based on chicken breast and soy protein isolate, characterized in that: include, Thawing: Thaw frozen surimi and chicken breast until the core temperature is -3 to 0°C; Empty pounding: Put the thawed fish paste and chicken breast into the chopper and chop; Salt chopping: Add salt to the fish-chicken mixture and continue chopping; Mix and chop: add soy protein isolate to the salted and chopped fish-chicken mixed minced meat, chop and mix; Adjust the moisture content: Add ice water to the fish-chicken-soy protein isolate minced meat mixture, chop and mix; Heating and molding: The mixed minced meat sol is placed in a mold and heated in two stages to obtain a thermoformed mixed minced meat gel.

2. The method according to claim 1, characterized in that: The added amount of salt is 2.5% of the mass of the mixed minced meat, the added amount of chicken breast is 30-40% of the mass of the mixed minced meat, and the added amount of soy protein isolate is 4-6% of the mass of the mixed minced meat.

3. The method according to claim 1, characterized in that: In the thawing process, the frozen minced fish and the frozen chicken breast stored at -20°C are thawed at 4°C for 12 hours, so that the core temperature of the minced fish and the chicken breast is reduced to -3 to 0°C.

4. The method according to claim 1, characterized in that: The temperature of the processes of pounding, chopping with salt, mixing, chopping and adjusting the moisture content is below 10°C.

5. The method according to claim 1, characterized in that: The chopping and stirring in the process of empty beating, salt chopping, mixed chopping and stirring, and moisture adjustment includes chopping and stirring for 30 seconds at 2000-3000r / min; after pausing for 30 seconds, continuing to chop and stir for 30 seconds under the same conditions; the chopping and stirring time is 2-3 minutes.

6. The method according to claim 1, characterized in that: During the moisture adjustment process, ice water is added to the fish-chicken-soy protein isolate mixed minced meat to adjust the moisture content of the mixed minced meat to 78%.

7. The method according to claim 1, characterized in that: The two-stage heating is firstly heated in a water bath at 40° C. for 30 min, and then heated in a water bath at 90° C. for 30 min.

8. The method according to claim 1, characterized in that: The thermoformed mixed minced meat gel is placed in ice water to be cooled to room temperature, and then wiped dry after being cooled.

9. The mixed gel product obtained by the method according to any one of claims 1 to 8.

10. The mixed gel product according to claim 9, characterized in that: The water holding capacity of the mixed gel product is 86.52-92.17%, and the gel strength is 889.71-1603.68 g·cm.

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