Soft minced red coat gel and preparation method thereof

Abstract

The invention discloses nemipterus virgatus soft surimi gel and a preparation method thereof, and belongs to the field of food processing. The preparation method comprises the following steps: chopping and mixing nemipterus virgatus meat to obtain ground nemipterus virgatus meat; adding salt and polysaccharide into the ground nemipterus virgatus, and chopping to obtain polysaccharide-minced nemipterus virgatus; and performing two-stage heating on the polysaccharide-minced nemipterus virgatus to obtain the soft minced nemipterus virgatus gel. The prepared minced nemipterus virgatus gel is low in hardness and meets the 5-grade or 6-grade food standard of IDDSI, and the texture property of the minced nemipterus virgatus gel is suitable for people with dysphagia to eat; the product is rich in omega-3 fatty acids and DHA, and is high in nutritional value; the water property is high, the cooking loss is low, and the retention of nutritional ingredients after cooking is facilitated; the preparation method is simple, green, safe and suitable for industrial production.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to golden threadfish soft surimi gel and a preparation method thereof. Background Art

[0002] In recent years, people with special dietary and nutritional needs have received increasing attention, including many patients with dysphagia. Worldwide, about 8% of people suffer from dysphagia, which means that one in every 13 people may be troubled by the inability to eat safely and effectively. The elderly, young children and postoperative patients are most often affected by dysphagia, which has a negative impact on the eating habits, nutritional health and quality of life of the above groups. Dysphagia can be treated with drug tube feeding or intravenous injection, but this is not the first choice for most patients. Therefore, it has gradually become an industry consensus to use specially designed dysphagia foods such as solid (or semi-solid) foods with modified texture and thickened fluid foods to meet the "oral processing" ability and nutritional needs of patients with dysphagia.

[0003] Nemipterus virgatus, also known as "red shirt fish," "red carp," and "standing fish," belongs to the family Nemipteridae in the order Perciformes. Its body is laterally flattened, slightly elongated, and oval, with a red back and a pale red belly. Bright yellow longitudinal bands run down its sides, giving it an overall crimson appearance. It is a warm-water, bottom-dwelling fish that primarily feeds on planktonic and benthic animals. Nemipterus virgatus is rich in polyunsaturated fatty acids, with omega-3 fatty acids significantly exceeding omega-6 fatty acids by 2.1 to 4.1 times. The DHA content is over three times that of EPA.

[0004] Polysaccharides are extremely abundant natural biopolymers on Earth, typically exhibiting remarkable rheological properties such as thickening, stability, and gelling properties. Due to their non-toxicity, wide availability, and renewability, they are often used as food quality improvers and are increasingly being applied in food processing. Polysaccharides contain many hydrophilic groups in their molecular structure and can be used as hydrophilic fillers to improve the water retention and stability of surimi gels. However, existing surimi gels are not nutritionally rich, suffer from significant cooking losses, and have texture properties that are insufficient to meet the dietary needs of patients with dysphagia. Summary of the Invention

[0005]

Technical Issues

[0006] The existing fish paste gel is not nutritious enough, has large cooking losses, and its texture properties are not sufficient to meet the eating needs of patients with dysphagia, posing a risk of aspiration and choking.

[0007]

Technical solution

[0008] In response to the above problems, the present invention provides a golden thread fish soft fish paste gel that is free of additives, has low cooking loss, and is rich in polyunsaturated fatty acids and DHA, thereby meeting the eating needs of patients with dysphagia.

[0009] The first object of the present invention is to provide a method for preparing golden thread fish soft surimi gel, comprising the steps of:

[0010] S1. chopping and mixing golden thread fish meat to obtain golden thread fish minced meat;

[0011] S2. adding salt and polysaccharide to the minced golden threadfish meat, chopping and mixing to obtain polysaccharide-golden threadfish surimi;

[0012] S3, heating the polysaccharide-Golden Threadfin surimi in two stages to obtain Golden Threadfin surimi soft surimi gel.

[0013] In one embodiment of the present invention, in step S1, the golden threadfish meat is the headless, boneless and skinless golden threadfish meat that has been rinsed clean.

[0014] In one embodiment of the present invention, the golden thread fish is frozen golden thread fish or fresh golden thread fish.

[0015] In one embodiment of the present invention, in step S1, the chopping speed is 12000-14000 rpm, the chopping time is 1-2 min, and the chopping times are 2-4 times.

[0016] In one embodiment of the present invention, in step S2, the polysaccharide is one or more of guar gum, gum arabic, pectin, and xanthan gum. The formation process of surimi gel primarily involves the aggregation of macromolecules to form connecting regions, while the hydrocolloid induces cross-linking of proteins in the surimi, thereby providing the basic three-dimensional network structure of the gel. Suitable hydrocolloids can improve the textural properties of the surimi gel, making it suitable for patients with dysphagia.

[0017] In one embodiment of the present invention, in step S2, the polysaccharide is any one of pectin, gum arabic, guar gum, and xanthan gum.

[0018] Preferably, the polysaccharide in step S2 is xanthan gum.

[0019] In one embodiment of the present invention, in step S2, the amount of salt added is 2-3% of the mass of the minced golden thread fish meat.

[0020] In one embodiment of the present invention, in step S2, the amount of polysaccharide added is 1-3% of the mass of the minced golden thread fish meat.

[0021] Preferably, the amount of polysaccharide added in step S2 is 2% of the mass of the minced golden thread fish meat.

[0022] In one embodiment of the present invention, in step S2, the chopping speed is 12000-14000 rpm, the chopping time is 1-2 min, and the chopping times are 2-4 times.

[0023] In one embodiment of the present invention, in step S2, the chopping machine is placed in an ice box for chopping to prevent the protein from being denatured due to excessive temperature during the chopping process.

[0024] In one embodiment of the present invention, in step S3, the first stage of the two-stage heating is heated at a temperature of 40 to 45°C and the heating time is 20 to 30 minutes.

[0025] In one embodiment of the present invention, in step S3, the second stage heating temperature of the two-stage heating is 85-90° C., and the heating time is 20-25 minutes.

[0026] A second object of the present invention is to provide the golden threadfish soft surimi gel prepared by the above method.

[0027] Beneficial effects:

[0028] By adding polysaccharides during the chopping process of golden threadfish surimi, the present invention reduces the hardness of the golden threadfish surimi gel and improves its textural properties. The resulting golden threadfish surimi gel meets the IDDSI Level 5 or 6 food standards and is suitable for people with dysphagia. The golden threadfish surimi gel made with xanthan gum has suitable textural properties and barely breaks into fine particles when pressed with a fork, minimizing the risk of aspiration and choking.

[0029] The prepared golden thread fish soft surimi gel is rich in ω-3 fatty acids and DHA, and the nutritional value of the golden thread fish soft surimi gel per unit mass is much higher than that of the existing surimi gel.

[0030] The prepared golden thread fish soft surimi gel has high water holding capacity and low cooking loss, which is beneficial to the retention of nutritional components after cooking.

[0031] The preparation method of the golden threadfish soft surimi gel of the present invention is simple, easy to implement, does not contain additives, is green and safe, and is suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 The following are the gel properties of golden thread fish soft fish paste gel in Examples and Comparative Examples.

[0033] Figure 2 The figure shows the cooking loss of golden thread fish soft surimi gel in the examples and comparative examples.

[0034] Figure 3 The water holding capacity of golden thread fish soft surimi gel in Examples and Comparative Examples is shown.

[0035] Figure 4The scanning electron microscope images of the golden thread fish soft fish surimi gel of the embodiment and the comparative example are shown.

[0036] Figure 5 The IDDSI test results of golden threadfish soft surimi gel in the embodiment and comparative example are shown. DETAILED DESCRIPTION

[0037] Test Method

[0038] Gel strength: The gel strength of golden threadfin surimi gel was measured using a TA-XT Plus texture analyzer. A P / 5s spherical probe was used, with the following parameters: pre-test speed of 1.5 mm / s, test speed of 1 mm / s, post-test speed of 1 mm / s, downward pressure of 40%, and a trigger force of 5 g. Each sample was tested six times, and the results were averaged.

[0039] The gel strength was calculated according to the following formula:

[0040] Gel strength (g·cm) = breaking force (g) × breaking distance (cm)

[0041] TPA: The texture characteristics (hardness, elasticity, chewiness, and resilience) of golden thread fish surimi gel were determined using the TA-XT Plus texture analyzer. 50 The parameters were set as follows: pre-test rate of 1.5 mm / s, test rate of 1 mm / s, post-test rate of 1 mm / s, compression ratio of 40%, trigger force of 5 g, and interval between compressions of 5 seconds. At least six parallel samples were tested each time, and the average of the results was calculated.

[0042] Water holding capacity (WHC): Weigh the mass of the golden threadfish surimi gel (m1). Wrap the golden threadfish surimi gel in a double layer of filter paper. Centrifuge at 5000 × g, 4°C for 10 min. Discard the filter paper and weigh the mass of the golden threadfish surimi gel remaining in the filter paper (m2).

[0043] The water holding capacity (WHC) is calculated according to the following formula:

[0044]

[0045] Cooking loss (CLR): The unheated golden threadfish surimi was weighed and recorded as m1. After heating, the golden threadfish surimi gel was cooled to room temperature, the surface liquid was wiped off, and the gel was reweighed and recorded as m2.

[0046] The cooking loss ratio (CLR) was calculated using the following formula:

[0047] CLR (%) = (m1-m2) / m1

[0048] Cold-field scanning electron microscopy: The sample microstructure was observed using a SU8000 cold-field scanning electron microscope. The golden threadfish surimi gel was first placed on a copper sample holder with a slight upward protrusion to facilitate freeze-fracture. The sample was cryogenically frozen in liquid nitrogen at -210°C and transferred to a cryogenic preparation chamber in a vacuum chamber for freeze-fracture. Sublimation was performed at -60°C for 40 minutes, followed by platinum sputter coating at 10 mV for 60 seconds. The sample was then transferred to an observation chamber for imaging observations at an accelerating voltage of 10 kV, and representative images were collected from different fields of view.

[0049] International Dysphagia Food Standard Simulation (IDDSI) Test: Cut 1.5x1.5 cm cubes from the gel of each polysaccharide group for testing. Spoon Tilt Test: Place the sample flat on the spoon to observe whether it is sticky enough to maintain its shape on the spoon. If the spoon is tilted or turned sideways, or gently shaken, can a full spoonful of sample slide / fall off the spoon; is there a small amount of food or film left on the surface of the spoon? Fork Squeeze Test: Place the sample on a flat plate. Use a fork to press the sample to observe whether the pressure of the fork can cut the sample. Press the sample with the tip of the fork until the thumb nail turns white, the sample squeezes, breaks, changes shape, and does not return to its original shape when the fork is removed. Observe and record the changing characteristics of the sample.

[0050] Example 1

[0051] A method for preparing golden threadfish soft surimi gel comprises the following steps:

[0052] S1. Thawing the frozen golden threadfish in running water, washing the surface dirt and foam with clean water, blotting the surface moisture with kitchen paper, and removing the head, skin, and bones to obtain clean golden threadfish meat;

[0053] S2. Chop the clean golden threadfish meat at a rotation speed of 1000 rpm for 15 seconds to obtain golden threadfish minced meat;

[0054] S3. Add salt and xanthan gum (XG) to the minced golden threadfish meat, and chop with a chopper placed in an ice box, wherein the amount of salt added is 2.5wt% of the minced golden threadfish meat, and the amount of xanthan gum added is 2wt% of the minced golden threadfish meat, and the chopping speed is 14000 rpm, and the chopping is performed twice, each time for 1 min, to obtain polysaccharide-golden threadfish surimi;

[0055] S4. Heat the polysaccharide-Golden Threadfin surimi at 40° C. for 30 min and then at 90° C. for 20 min to obtain Golden Threadfin surimi soft gel.

[0056] Example 2

[0057] A method for preparing golden threadfish soft surimi gel is different from that of Example 1 in that xanthan gum is replaced with guar gum (GM).

[0058] Example 3

[0059] A method for preparing golden threadfish soft surimi gel is different from that of Example 1 in that xanthan gum is replaced with gum arabic (GA).

[0060] Example 4

[0061] A method for preparing golden threadfish soft surimi gel is different from that of Example 1 in that xanthan gum is replaced with pectin (PC).

[0062] Comparative Example 1

[0063] A method for preparing golden threadfish soft surimi gel comprises the following steps:

[0064] S1. Thawing the frozen golden threadfish in running water, washing the surface dirt and foam with clean water, blotting the surface moisture with kitchen paper, and removing the head, skin, and bones to obtain clean golden threadfish meat;

[0065] S2. Chop the clean golden threadfish meat at a rotation speed of 1000 rpm for 15 seconds to obtain golden threadfish minced meat;

[0066] S3. Chop the minced golden threadfish meat with a chopper placed in an ice box at a chopping speed of 14,000 rpm, chopping and mixing twice, each time for 1 minute, to obtain golden threadfish surimi;

[0067] S4. Heat the polysaccharide-Golden Threadfin surimi at 40° C. for 30 min and then at 90° C. for 20 min to obtain Golden Threadfin surimi gel.

[0068] Table 1 Effects of polysaccharide types on the texture properties of golden threadfish surimi gel

[0069] Hardness (g) elasticity Cohesion chewability Resilience Comparative Example 1 <![CDATA[4947.333±176.887 a ]]> <![CDATA[0.874±0.030 a ]]> <![CDATA[0.645±0.008 a ]]> <![CDATA[2789.750±171.684 a ]]> <![CDATA[0.234±0.009 a ]]> Example 1 <![CDATA[1673.093±59.331 e ]]> <![CDATA[0.717±0.019 b ]]> <![CDATA[0.373±0.025 c ]]> <![CDATA[446.604±21.212 d ]]> <![CDATA[0.082±0.007 e ]]> Example 2 <![CDATA[3791.135±118.095 b ]]> <![CDATA[0.855±0.016 a ]]> <![CDATA[0.521±0.022 b ]]> <![CDATA[1689.314±146.284 b ]]> <![CDATA[0.168±0.006 b ]]> Example 3 <![CDATA[3012.821±78.708 c ]]> <![CDATA[0.897±0.01 a ]]> <![CDATA[0.508±0.028 b ]]> <![CDATA[1372.349±97.777 c ]]> <![CDATA[0.132±0.010 c ]]> Example 4 <![CDATA[2087.729±124.750 d ]]> <![CDATA[0.836±0.022 a ]]> <![CDATA[0.396±0.006 d ]]> <![CDATA[690.985±43.330 d ]]> 0.079±0.003e

[0070] As shown in Table 1, the addition of polysaccharides affects the gelation of golden threadfish surimi gels. Guar gum, gum arabic, pectin, and xanthan gum can reduce the hardness, adhesion, and chewiness of golden threadfish surimi gels by 1.3 to 3 times. In other words, golden threadfish surimi gels with added polysaccharides have lower hardness and chewiness. Among them, the addition of xanthan gum has the most significant effect on improving the textural properties of the gels. The study found that the changes in the textural properties of golden threadfish surimi gels are caused by the interaction between polysaccharides and myofibrillar proteins and the presence of endogenous proteases.

[0071] The gel strength, moisture characteristics, and IDDSI tests of the golden thread fish surimi gel prepared in Examples 1 to 4 of the present invention and Comparative Example 1 were performed. The results are shown in FIG. Figures 1 to 5.

[0072] Depend on Figure 1 As can be seen, the gel strength of all polysaccharide groups was significantly reduced, demonstrating that the polysaccharide surimi gel products of Examples 1-4 are more suitable for people with dysphagia than the surimi gel prepared in Comparative Example 1 (CO), with surimi gels prepared with guar gum (GM) and xanthan gum (XG) performing best. As non-gelling polysaccharides, guar gum (GM) and xanthan gum (XG) cannot interact with surimi protein, thereby hindering the formation of the surimi protein network structure. The expansion of pectin (PC) can induce destructive effects by competing for water molecules (salting-out effect) or simply by preventing the establishment of an appropriate structure for steric hindrance. It is reported that the main component of surimi is myofibrillar protein, accounting for approximately 55%-60% of the total protein, and is closely related to the gel formation of surimi products. In fact, xanthan gum (XG), pectin (PC), and gum arabic (GA) are all anionic polysaccharides, and myofibrillar protein possesses anionic charged groups during surimi processing because the processing pH is above the isoelectric point of myofibrillar protein. In this case, when these two macromolecules are combined, an antagonistic effect may occur, resulting in the softening effect of polysaccharides on surimi. In addition, the softening effect of neutral polysaccharide guar gum (GM) gel strength can be attributed to the excessive aggregation of proteins under separation interactions, resulting in the collapse of the cross-linked network. Therefore, the softening effect of polysaccharides on the gel strength of surimi gels may be related to the antagonistic effect of anionic polysaccharides on myofibrillar proteins and the excessive aggregation of proteins caused by the addition of neutral polysaccharides.

[0073] Gel strength is a key factor in evaluating surimi gel quality, reflecting the robustness of the gel's internal structure. Greater gel strength indicates better protein gel performance. A more uniform and ordered surimi gel network and smaller pores strengthen the surimi gel network, leading to improved gel strength. A dense gel structure with small pores manifests itself as stronger gel strength at a macroscopic level, while a loose gel structure manifests itself as lower gel strength at a macroscopic level. However, a strong solid gel is not suitable for individuals with dysphagia, so a reduced gel strength is an option for those with dysphagia.

[0074] Depend on Figure 2 It can be concluded that, with the exception of slightly increased cooking loss rates for surimi gels made with gum arabic (GA) and pectin (PC), the cooking loss rates for other polysaccharide surimi gels were significantly reduced. Lower cooking loss indicates a greater retention of nutrients. Products with lower cooking loss are more likely to be favored by consumers and are therefore more popular.

[0075] Figure 3The results of water-binding tests show that, with the exception of gum arabic (GA) and pectin (PC), the addition of other polysaccharides significantly increased the water-binding capacity of the surimi gel. The addition of sugars to the surimi promotes a tighter binding of water and protein, limiting the transition of water molecules from immobile to free water. This is consistent with the results of cooking loss tests.

[0076] Figure 4 After the addition of guar gum (GM) and xanthan gum (XG), a relatively loose structure and uneven cavity size distribution were observed. The pore size of the surimi gel increased after the addition of polysaccharides, indicating that a non-dense microstructure formed between the myofibrillar protein and xanthan gum (XG) molecules, resulting in an ideal softening gel structure. This may be due to the increased electrostatic repulsion between the polysaccharide and protein, which hinders the formation of interconnected structures. Furthermore, the incompatibility between the polysaccharide and protein may produce larger polymer aggregates, disrupting the interconnected network structure.

[0077] Figure 5 The results of the IDDSI test are shown. The results of the spoon tilt test show that all the surimi gels have sufficient viscosity to maintain their shape on the spoon. When the spoon is slightly tilted or shaken, the surimi will fall off the spoon, and only a thin film or even nothing will remain on the surface of the spoon. The results of the fork pressure test show that in Examples 1 to 4, when the thumb tip is white, all samples are flattened or crushed, and do not return to their original shape after the fork is removed. And in the fork pressure test of Comparative Example 1 (CO), it is obvious that stronger pressure needs to be applied to crush the food, and the range of the fingertips turning white is also larger. It is proved that the addition of polysaccharides can effectively reduce the force required for swallowing. According to the results of the spoon tilt test and the fork pressure test, the golden thread fish surimi gel prepared by adding guar gum (GM) and xanthan gum (XG) meets the IDDSI level 5 food standard, and the other groups meet the IDDSI level 6 food standard. Furthermore, the golden threadfish surimi gel prepared with gum arabic (GA) broke into numerous small particles after fork-pressing, indicating inappropriate cohesion, viscosity, and elasticity. Compared with other examples, this increases the risk of aspiration for people with dysphagia. The golden threadfish surimi gel prepared with xanthan gum (XG) barely broke into small particles after fork-pressing, minimizing the risk of aspiration compared with other examples.

[0078] The embodiments provided above are not intended to limit the scope of the present invention, nor are the steps described to limit their execution order. Any obvious improvements to the present invention made by those skilled in the art in combination with existing common knowledge shall fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing golden thread fish soft fish paste gel, characterized in that: Including steps: S1. chopping and mixing golden thread fish meat to obtain golden thread fish minced meat; S2. adding salt and polysaccharide to the minced golden threadfish meat, chopping and mixing to obtain polysaccharide-golden threadfish surimi; S3, heating the polysaccharide-Golden Threadfin surimi in two stages to obtain Golden Threadfin surimi soft surimi gel.

2. The preparation method according to claim 1, characterized in that In step S1, the chopping speed is 12000-14000 rpm, the chopping time is 1-2 min, and the chopping times are 2-4 times.

3. The preparation method according to claim 1, characterized in that In step S2, the polysaccharide is one or more of guar gum, gum arabic, pectin, and xanthan gum.

4. The preparation method according to claim 1, characterized in that In step S2, the amount of salt added is 2-3% of the mass of the minced golden thread fish meat.

5. The preparation method according to claim 1, characterized in that In step S2, the amount of polysaccharide added is 1-3% of the mass of the minced golden thread fish meat.

6. The preparation method according to claim 1, characterized in that In step S2, the chopping speed is 12000-14000 rpm, the chopping time is 1-2 min, and the chopping times are 2-4 times.

7. The preparation method according to claim 1, characterized in that In step S2, the chopping machine is placed in an ice box to perform chopping operations.

8. The preparation method according to claim 1, characterized in that In step S3, the first stage of the two-stage heating is heated at a temperature of 40 to 45° C. and the heating time is 20 to 30 minutes.

9. The preparation method according to claim 1, characterized in that In step S3, the second stage heating temperature of the two-stage heating is 85-90° C., and the heating time is 20-25 minutes.

10. Golden threadfish soft surimi gel prepared by the preparation method of claim 1.

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