Preparation method of soft minced freshwater fish gel

Abstract

The invention discloses a preparation method of soft minced freshwater fish gel, and belongs to the field of food processing. The preparation method comprises the following steps: S1, pretreating freshwater fish, and rinsing to obtain freshwater fish meat; s2, blending freshwater fish meat until no obvious particles exist, so as to obtain minced freshwater fish paste; s3, adding sodium chloride and xanthan gum into the minced fillet paste of the freshwater fish, and blending to obtain mixed minced fillet paste; and S4, heating and curing the mixed minced fillet paste, and cooling to obtain the freshwater fish soft minced fillet gel. The prepared soft minced freshwater fish gel has low hardness and good water retention capacity, meets the fifth-level standard of the IDDSI framework, not only meets the dietary requirements of special crowds such as dysphagia patients, but also provides multiple choices for development of dysphagia foods; the preparation method is simple, feasible, green, safe and suitable for industrial production.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a method for preparing freshwater fish surimi gel. Background Art

[0002] Due to the weakening of the physiological functions of the elderly, especially the decline in chewing and swallowing ability, the increasing incidence of dysphagia has gradually become a major problem affecting the physical health and quality of life of the elderly. Elderly people with dysphagia may suffer from aspiration, tracheal or lung infection, dehydration, malnutrition, etc. Therefore, the requirements for their food should be soft in texture, high in lubricity, and easy to chew and swallow. For elderly people with chewing dysfunction or dysphagia, the texture of food and the thickness of liquid can be changed to provide them with adequate nutrition. However, current research on foods suitable for people with dysphagia is mostly based on "instant" liquid foods, which are far from meeting the elderly's needs in terms of nutrition, texture, and sensory perception.

[0003] my country is rich in fish resources. Silver carp (Hypophthalmichthysmolitrix), grass carp (Ctenopharyngodonidellus), and black carp (Mylopharyngodon piceus), the main species of fish in freshwater aquaculture, possess excellent nutritional value, and fish meat provides a high-quality protein that can meet the protein needs of the elderly. Surimi products, as a type of processed aquatic product, are popular among modern consumers due to their nutritious properties, high protein, low fat, and convenience. To address the needs of an aging population, the development of soft surimi gels using freshwater fish resources offers a variety of options for the development of dysphagia treatment foods, promoting healthy aging.

[0004] Hydrocolloids are macromolecules that form colloidal systems when dispersed in water. Their chemical nature is polysaccharides or proteins. They are often used in food processing as thickeners, adhesives, and fillers. Currently, the performance and texture characteristics of surimi gels made with hydrocolloids are limited, making them difficult to meet the dietary needs and preferences of patients with dysphagia. Summary of the Invention

[0005]

Technical Issues

[0006] Currently, there are relatively few food options for seniors on the market, with most being thickened liquids. However, there are fewer options for textured foods, especially surimi gel products. Currently, surimi gel products have strong gel properties and texture characteristics, making them difficult to meet the dietary needs and choices of patients with dysphagia.

[0007]

Technical solution

[0008] To solve the above problems, the present invention provides a series of xanthan gum-based preparation methods of freshwater fish soft surimi gels rich in different nutritional values. By adding xanthan gum to freshwater fish, the texture of surimi products is improved, and soft protein gel products are developed. Xanthan gum (Xanthan Gum) is a natural biopolymer derived from microorganisms, with good gelation, thickening and good rheological properties. The present invention utilizes the interaction between xanthan gum and protein to improve the texture of surimi products and develop soft protein gel products. The method of the present invention has a good effect on improving the gel properties of surimi products, maintaining nutritional value and sensory quality, and has broad application prospects. Through the preparation method of the present invention, a series of freshwater fish soft surimi gel products can be prepared, which not only meets the dietary needs of special groups such as patients with dysphagia, but also provides a variety of options for the development of dysphagia foods, filling the market gap.

[0009] A first object of the present invention is to provide a method for preparing freshwater fish surimi gel, comprising the steps of:

[0010] S1. Pre-treating and rinsing the freshwater fish to obtain freshwater fish meat;

[0011] S2. Pounding the freshwater fish meat until no obvious particles are left to obtain freshwater fish mince paste;

[0012] S3, adding sodium chloride and xanthan gum to the freshwater fish surimi paste, and pounding the mixture to obtain a mixed surimi paste;

[0013] S4, heating and ripening the mixed surimi paste, and cooling the mixture to obtain a freshwater fish surimi gel.

[0014] In one embodiment of the present invention, in step S1, the freshwater fish includes at least one of silver carp, grass carp, and black carp.

[0015] In one embodiment of the present invention, in step S1, the pretreatment is to remove the head, scales and bones of the freshwater fish, and divide the freshwater fish meat into small pieces of 2×2 to 8×8 cm.

[0016] In one embodiment of the present invention, in step S1, rinsing is first rinsing with water for 5 to 10 minutes, repeated 1 to 3 times, and then rinsing with 0.2 to 0.4 wt% saline (sodium chloride aqueous solution) for 10 to 15 minutes.

[0017] In one embodiment of the present invention, the rinsing water is ice water with a temperature of 0-4°C.

[0018] In one embodiment of the present invention, in step S1, the water content of the freshwater fish meat is 76% to 80%.

[0019] In one embodiment of the present invention, in step S2, the pounding time is 1 to 5 minutes, and the rotation speed is 5000 to 10000 rpm.

[0020] In one embodiment of the present invention, in step S3, the amount of sodium chloride added is 2-3% of the mass of the freshwater fish surimi paste.

[0021] In one embodiment of the present invention, in step S3, the amount of sodium chloride added is preferably 2% of the mass of the freshwater fish surimi paste.

[0022] In one embodiment of the present invention, in step S3, the amount of xanthan gum added is 1-2% of the mass of the freshwater fish surimi paste.

[0023] In one embodiment of the present invention, in step S3, the amount of xanthan gum added is preferably 2% of the mass of the freshwater fish surimi paste.

[0024] In one embodiment of the present invention, in step S3, sodium chloride and xanthan gum are mixed evenly and then added to the freshwater fish surimi paste at the same time.

[0025] In one embodiment of the present invention, in step S3, pounding is performed in 2 to 5 times, each pounding lasts 20 to 40 seconds, and the rotation speed is 10,000 to 15,000 rpm.

[0026] In one embodiment of the present invention, in steps S2 and S3, the pounding is performed in an ice box to prevent the protein from being denatured due to excessive temperature during the chopping process.

[0027] In one embodiment of the present invention, the mixed fish paste prepared in S3 is centrifuged before step S4, wherein the centrifugation temperature is 0-6°C, the centrifugation speed is 3000-8000 rpm, and the centrifugation time is 5-10 min. The purpose of the centrifugation is to remove bubbles.

[0028] In one embodiment of the present invention, in step S4, the heating and aging is performed in two stages: the first stage is heating at 30-50° C. for 20-40 min, and the second stage is heating at 80-100° C. for 10-30 min.

[0029] In one embodiment of the present invention, in step S4, cooling is performed in ice water, the temperature of the ice water is 0-4° C., and the cooling time is 5-15 minutes.

[0030] A second object of the present invention is to provide freshwater fish soft surimi gel prepared by the above preparation method.

[0031] The third object of the present invention is to provide the application of the freshwater fish surimi gel in the food field.

[0032] Beneficial effects:

[0033] The present invention successfully prepares a variety of freshwater fish soft surimi gels by adding xanthan gum, reduces the hardness of the surimi gel, improves its texture characteristics, makes the various freshwater fish soft surimi gels meet the level 5 standard of the IDDSI framework, and expands the application of xanthan gum in soft surimi products.

[0034] The freshwater fish surimi product prepared by the present invention can meet the dietary needs of special groups such as patients with dysphagia in terms of nutrition and texture, etc., and provide multiple options for the development of dysphagia food to promote healthy aging.

[0035] The preparation method of the freshwater fish soft surimi gel of the present invention is simple and easy, the product process is simple, green and safe, suitable for industrial production, and has good market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The gel strength results of Example 1, Comparative Example 1 and Comparative Example 2 are shown.

[0037] Figure 2 The cooking loss rate test results of Example 1, Comparative Example 1 and Comparative Example 2 are shown.

[0038] Figure 3 The water holding rate test results of Example 1, Comparative Example 1 and Comparative Example 2 are shown.

[0039] Figure 4 The following are the low-field nuclear magnetic resonance test results of Example 1, Comparative Example 1 and Comparative Example 2.

[0040] Figure 5 The microstructure diagrams of Example 1, Comparative Example 1 and Comparative Example 2 are shown.

[0041] Figure 6 The IDDSI test results of Example 1, Comparative Example 1 and Comparative Example 2 are shown.

[0042] Figure 7 The gel strength results of Example 2, Comparative Example 3 and Comparative Example 4 are shown.

[0043] Figure 8 These are the cooking loss rate test results of Example 2, Comparative Example 3 and Comparative Example 4.

[0044] Figure 9 The water holding rate test results of Example 2, Comparative Example 3 and Comparative Example 4 are shown.

[0045] Figure 10 These are the low-field nuclear magnetic resonance test results of Example 2, Comparative Example 3, and Comparative Example 4.

[0046] Figure 11 The microstructure diagrams of Example 2, Comparative Example 3 and Comparative Example 4 are shown.

[0047] Figure 12 These are the IDDSI test results of Example 2, Comparative Example 3, and Comparative Example 4.

[0048] Figure 13 The gel strength results of Example 3, Comparative Example 5 and Comparative Example 6 are shown.

[0049] Figure 14 These are the cooking loss rate test results of Example 3, Comparative Example 5 and Comparative Example 6.

[0050] Figure 15 The water holding rate test results of Example 3, Comparative Example 5 and Comparative Example 6 are shown.

[0051] Figure 16 These are the low-field nuclear magnetic resonance test results of Example 3, Comparative Example 5, and Comparative Example 6.

[0052] Figure 17 These are microstructure diagrams of Example 3, Comparative Example 5, and Comparative Example 6.

[0053] Figure 18 These are the IDDSI test results of Example 3, Comparative Example 5, and Comparative Example 6. DETAILED DESCRIPTION

[0054] Test Method

[0055] Gel strength testing: The surimi gel was measured using a TA-XT Plus physical property tester. The probe model was P / 0.5; the pre-test speed, test speed, and lateral speed were 1.5 mm / s, 1 mm / s, and 1 mm / s, respectively. The pressure was 50% and the trigger force was 5g. The formula for calculating gel strength is as follows:

[0056] Gel strength (g·cm) = rupture force (g) × rupture distance (cm)

[0057] Texture properties: The texture properties of surimi gel were measured using a TA-XT Plus physical property tester. The probe model was P50; the pre-test speed, test speed, and side-to-side speed were 1.5 mm / s, 1 mm / s, and 1 mm / s, respectively. The downward pressure ratio was 50%, and the trigger force was 5g.

[0058] Determination of cooking loss: Accurately weigh the surimi gel sample before cooking (W1). After cooking, wipe the liquid on the gel surface with filter paper and weigh the sample again (W2). The cooking loss (CL) is calculated as follows:

[0059] CL / %=(W1-W2) / W1×100%

[0060] Water Holding Capacity (WHC): Accurately weigh a certain mass of surimi gel (approximately 2 grams) and record it as M1. After wiping the surface of the gel dry, wrap it with filter paper and place it in a 50 ml centrifuge tube. Centrifuge it at 10,000 rpm for 10 minutes at 4°C. After removing the filter paper from the centrifuged sample, weigh it and record it as M2. The formula for calculating water holding capacity is as follows:

[0061] WHC / %=m1 / m2×100.

[0062] Moisture Distribution: The transverse relaxation time (T2) of the sample was analyzed using a low-field nuclear magnetic resonance (NMR) analyzer. Surimi gel samples were placed in an NMR tube and measured using a low-field NMR analyzer with a CPMG pulse sequence. The coil diameter was 60 mm, the frequency was 21 MHz, the temperature was (32 ± 0.01)°C, NECH = 5000, NS = 8, P1 = 32 μs, and P2 = 64 μs.

[0063] Cold-field scanning electron microscopy: The sample microstructure was observed using a SU8000 cold-field scanning electron microscope. Golden threadfish surimi gel was first placed on a copper sample holder and rapidly frozen using a liquid nitrogen slurry (T≤-210°C) to preserve the sample's state. The frozen sample was then freeze-fractured, sublimated at -60°C for 40 minutes, and sputter-coated with gold in a preparation chamber. The sample was then transferred to a SEM platform and observed at an accelerating voltage of 10 kV.

[0064] IDDSI Determination: The International Dysphagia Dietary Standardization Initiative (IDSSI) provides guidelines for adjusting food textures for different types of food, as well as a food framework suitable for people with dysphagia. The surimi gel sample was cut into 15×15mm squares and subjected to a spoon tilt test and a fork pressure test to determine the appropriate position of the sample in the IDDSI framework. Spoon tilt test: The sample was placed on a spoon and then slowly and steadily tilted to the side to observe the sliding state of the sample and the state of the spoon surface after the sample slid. Fork pressure test: The sample was placed on a platform and the sample was squeezed with the thumb using a fork. The denaturation characteristics of the sample and the color change of the thumb nail were observed and recorded.

[0065] Example 1

[0066] A method for preparing silver carp soft surimi gel comprises the following steps:

[0067] S1. Remove the head, scales, and bones of a silver carp, cut it into 5×5 cm pieces, rinse it with 4° C. deionized water for 10 min, repeat twice, then rinse it with 0.3 wt % saline for 10 min, and dry the surface moisture with kitchen paper to obtain freshwater fish meat;

[0068] S2. Pounding the freshwater fish meat in an ice box at 0°C until no obvious particles are present, at a rotation speed of 8000 rpm for 2 min, to obtain freshwater fish mince paste;

[0069] S3, adding sodium chloride and xanthan gum to the freshwater fish surimi, wherein the amount of sodium chloride and xanthan gum added is 2 wt % of the surimi, and pounding the surimi in an ice box at 0° C. at a speed of 13500 rpm for 4 times, each time for 30 s, to obtain a mixed surimi paste;

[0070] S4. The mixed surimi paste was centrifuged at 4° C. and 5000 rpm for 5 min, and heated and matured in two stages: the first stage was heated at 40° C. for 30 min, the second stage was heated at 90° C. for 20 min, and the mixture was cooled in ice water for 10 min to obtain a silver carp soft surimi gel.

[0071] Comparative Example 1

[0072] The difference from Example 1 is that no xanthocollagen was added. A surimi gel was obtained.

[0073] Comparative Example 2

[0074] The difference from Example 1 is that xanthan gum is replaced with guar gum to obtain surimi gel.

[0075] The obtained surimi gel was subjected to performance testing, and the test results are as follows:

[0076] Table 1

[0077]

[0078] Table 1 shows the TPA test results for Example 1, Comparative Example 1, and Comparative Example 2. As can be seen from Table 1, Example 1 exhibited significantly lower hardness, chewiness, and cohesiveness than Comparative Example 1 and Comparative Example 2. However, no significant differences were observed between Comparative Example 1 and Comparative Example 2. This result suggests that the addition of xanthan gum is detrimental to gel formation. Compared to guar gum, xanthan gum is more destructive to the gel network of the surimi gel, causing it to become loose, thereby reducing the overall textural properties of the surimi gel. For patients with dysphagia, surimi gels with low hardness and chewiness and appropriate cohesiveness are more suitable for their diet.

[0079] Figure 1 The gel strength test results of Example 1, Comparative Example 1 and Comparative Example 2 are shown in FIG. Figure 1It can be seen that the gel strengths of Example 1 and Comparative Example 2 are significantly lower than those of Comparative Example 1. However, the reduction effect of Example 1 is better than that of Comparative Example 2. The addition of two polysaccharides, xanthan gum and guar gum, can significantly change the gel strength of the surimi gel, and different polysaccharides can produce different results on the gel properties of the surimi gel. This is because the addition of xanthan gum and guar gum may be filled in the gel network of the surimi protein, thereby hindering the crosslinking between the surimi proteins and destroying the formation of the gel network. As can be seen from the results, compared with the gel strength of Comparative Example 1, the gel strength of Comparative Example 2 decreased by 46.73%, while the gel strength of Example 1 decreased by 66.44%. Therefore, xanthan gum is more potential than guar gum in preparing silver carp soft surimi gel.

[0080] Figure 2 The cooking loss rate test results of Example 1, Comparative Example 1 and Comparative Example 2 are shown in FIG. Figure 2 It can be seen that the cooking loss rates of Example 1 and Comparative Example 2 were significantly lower than that of Comparative Example 1, while there was no significant difference in the cooking loss rates between Example 1 and Comparative Example 2. This suggests that the addition of xanthan gum and guar gum helps reduce the cooking loss rate of the surimi gel, likely because water is trapped in the surimi protein gel network, thereby preventing water migration.

[0081] Figure 3 The water holding rate test results of Example 1, Comparative Example 1 and Comparative Example 2 are shown in FIG. Figure 2 It can be seen that the water holding rates of Example 1 and Comparative Example 2 were significantly higher than those of Comparative Example 1, while there was no significant difference between the two groups. This suggests that the addition of xanthan gum and guar gum helps increase the water holding rate of the surimi gel. This may be because the polysaccharides absorb water and expand during heating, trapping water molecules within the gel network and thus enhancing the water holding capacity of the surimi gel.

[0082] Figure 4 The low field nuclear magnetic test results of Example 1, Comparative Example 1 and Comparative Example 2 are shown in FIG. Figure 4 It can be seen that the water content in the surimi gel is primarily composed of immobile water, which accounts for over 80%. Compared to Comparative Example 1, the relaxation times of immobile water in Examples 1 and 2 shifted to the left, with the magnitude of the leftward shift being greater in Example 1. This suggests that the addition of xanthan gum and guar gum reduces the mobility of water in the surimi gel, likely because the polysaccharides absorb water and swell, thereby reducing the mobility of water molecules.

[0083] Figure 5 The microstructures of Example 1, Comparative Example 1 and Comparative Example 2 are shown in FIG. Figure 5It can be seen that the microstructures of Comparative Examples 1 and 2 are relatively uniform and dense, while the microstructure of Example 1 is rough, loose, and uneven, with larger pores. This is because the addition of xanthan gum may fill the gel network of the surimi protein, thereby hindering cross-linking between the surimi proteins and disrupting the formation of the gel network. This is consistent with the texture results.

[0084] Easy-to-eat gels should have moderate cohesion, low adhesiveness, low hardness, and low chewiness. Moderately cohesive gels maintain their structure during chewing and resist breaking apart easily. They can also be swallowed smoothly after proper chewing. Highly adhesive gels can cause swallowing difficulties and pose a risk. Low hardness and chewiness ensure that gels break easily and are therefore easy to swallow. Figure 6 This is the IDDSI test for Example 1, Comparative Example 1 and Comparative Example 2. The results of the spoon tilt test show that all samples have sufficient cohesion to maintain their shape on the spoon. When the spoon is shaken, the samples slide down slowly. At the same time, no adhesive residue appears on the spoon for all samples. From the fork pressure test, it can be seen that when the samples are squeezed with a fork, the samples are separated by the fork. The pressure applied by Example 1 does not make the fingertips turn white, while the pressure applied by Comparative Example 1 and Comparative Example 2 will make the pressure turn white. Therefore, according to the results of the spoon tilt test and the fork pressure test, it can be seen that the fish paste gel prepared by adding xanthan gum has appropriate cohesion and adhesion, low hardness and chewiness, and meets the level 5 food standard of the IDDSI framework. The fish paste gel without adding polysaccharides and with adding guar gum meets the level 6 to 7 food standards of the IDDSI framework.

[0085] Combined with Table 1 and Figures 1 to 6 It can be seen that the addition of xanthan gum and guar gum to silver carp surimi gel has an adverse effect on the surimi gel beans, but enhances the water retention capacity. Combined with the IDDSI test, compared with guar gum, the addition of xanthan gum is more conducive to the preparation of silver carp soft surimi gel, and is more suitable for special groups such as the elderly or patients with dysphagia.

[0086] Example 2

[0087] A method for preparing grass carp soft surimi gel comprises the following steps:

[0088] S1. Remove the head, scales, and bones of a grass carp, cut it into 5×5 cm pieces, rinse it with 4° C. deionized water for 8 min, repeat twice, then rinse it with 0.3 wt % saline for 12 min, and dry the surface moisture with kitchen paper to obtain freshwater fish meat;

[0089] S2. Pounding the freshwater fish meat in an ice box at 0°C until no obvious particles are present, at a rotation speed of 10,000 rpm for 2 minutes, to obtain freshwater fish mince paste;

[0090] S3, adding sodium chloride and xanthan gum to the freshwater fish surimi, wherein the amount of sodium chloride and xanthan gum added is 2wt% of the surimi, and pounding the surimi in an ice box at 0°C at a speed of 12000 rpm for 4 times, each time for 30 seconds, to obtain a mixed surimi paste;

[0091] S4. The mixed surimi paste was centrifuged at 4° C. and 5000 rpm for 8 min, and heated and matured in two stages: the first stage was heated at 40° C. for 30 min, the second stage was heated at 90° C. for 20 min, and the mixture was cooled in ice water for 8 min to obtain a silver carp soft surimi gel.

[0092] Comparative Example 3

[0093] The difference from Example 2 is that no xanthocollagen was added.

[0094] Comparative Example 4

[0095] The difference from Example 2 is that xanthan gum is replaced with guar gum to obtain surimi gel.

[0096] The obtained surimi gel was subjected to performance testing, and the test results are as follows:

[0097] Table 2

[0098]

[0099] Table 2 shows the TPA test results for Example 2, Comparative Examples 3, and 4. As can be seen in Table 1, Example 2 exhibited significantly lower hardness, chewiness, cohesiveness, and resilience than Comparative Examples 3 and 4. However, no significant differences were observed between Comparative Examples 1 and 2. These results indicate that the addition of xanthan gum significantly reduced the textural properties of the surimi gel, which is consistent with the microstructural findings.

[0100] Figure 7 The gel strength test results of Example 2, Comparative Example 3 and Comparative Example 4 are shown in FIG. Figure 7 It can be seen that the gel strength of Example 2 is significantly lower than that of Comparative Examples 3 and 4, and no significant difference is observed in the gel strength between Comparative Examples 3 and 4. The results show that the addition of polysaccharides and the type of polysaccharide added both have an impact on the gel properties of the surimi gel. The addition of xanthan gum and guar gum is not conducive to the texture of the surimi gel. The gel strength of the surimi with xanthan gum decreased by 54.23%, while that of the surimi with guar gum decreased by 2.69%. The expansion of xanthan gum and guar gum upon high temperature heating may hinder the formation of an ordered gel network between myofibrillar proteins, but the effect of guar gum is smaller.

[0101] Figure 8 The results of the cooking loss rate tests for Example 2, Comparative Example 3 and Comparative Example 4 are shown in FIG. Figure 8It can be seen that the cooking loss rate of Example 2 is significantly lower than that of Comparative Examples 3 and 4. Compared with Comparative Example 3, the cooking loss rate of Example 2 is reduced by 21.83%, while the cooking loss rate of Comparative Example 4 is reduced by 13.96%. These results indicate that the addition of xanthan gum and guar gum can help reduce the cooking loss rate of surimi gel, but the effect of xanthan gum is more pronounced in grass carp surimi gel.

[0102] Figure 9 The water holding rate test results of Example 2, Comparative Example 3 and Comparative Example 4 are shown in FIG. Figure 9 It can be seen that the water holding rates of Example 2 and Comparative Example 4 are significantly higher than those of Comparative Example 3, whereas no significant difference is observed between the water holding rates of Example 2 and Comparative Example 4. This result indicates that the addition of xanthan gum and guar gum helps stabilize the water content of the surimi gel and improves the water holding rate of the surimi gel.

[0103] Figure 10 The low field nuclear magnetic test results of Example 2, Comparative Example 3 and Comparative Example 4 are shown in FIG. Figure 10 It can be seen that the water in the surimi gel is divided into bound water, immobile water, and free water, with immobile water being the predominant form. Compared to Comparative Example 3, the relaxation times of immobile water in Examples 2 and 4 are shorter, with Example 2 exhibiting an even shorter relaxation time. This result suggests that the addition of xanthan gum and guar gum reduces the mobility of water molecules and enhances their binding capacity.

[0104] Figure 11 The microstructures of Example 2, Comparative Example 3 and Comparative Example 4 are shown in FIG. Figure 11 It can be seen that the microstructures of Comparative Examples 3 and 4 are dense and uniform. Although the gel network of Comparative Example 4 has changed due to the addition of guar gum, it still exhibits a uniform and orderly structure. In contrast, the gel network of Example 2 has a rough surface and enlarged pores due to the addition of xanthan gum. This result is consistent with the gel strength results.

[0105] Figure 12 This is the IDDSI test for Example 2, Comparative Example 3, and Comparative Example 4. The results of the spoon tilt test show that all samples can maintain their shape on the spoon. When the spoon is tilted or shaken, the sample slowly slides off, and no residue appears on the surface of the spoon. From the fork pressure test, it can be seen that when the sample is squeezed with a fork, the sample is separated by the fork. The pressure applied in Example 2 does not cause the fingertips to turn white, while the pressure applied in Comparative Example 3 and Comparative Example 4 will cause the fingertips to turn white. Therefore, the fish paste gel prepared by adding xanthan gum meets the level 5 food standard of the IDDSI framework, and the other groups meet the level 6 to 7 food standards of the IDDSI framework.

[0106] Combined with Table 2 and Figures 7 to 12It can be seen that in grass carp surimi gel, xanthan gum has a more significant effect on the texture than guar gum and enhances the water retention capacity. Combined with the IDDSI test, the addition of xanthan gum is more conducive to the preparation of grass carp soft surimi gel.

[0107] Example 3

[0108] A method for preparing black carp soft surimi gel comprises the following steps:

[0109] S1. Remove the head, scales, and bones of the black carp, cut it into 5×5 cm pieces, rinse it with 4°C deionized water for 10 min, repeat twice, then wash it with 0.3 wt% saline for 13 min, and dry the surface moisture with kitchen paper to obtain freshwater fish meat;

[0110] S2. Pounding the freshwater fish meat in an ice box at 0°C until no obvious particles are present, at a rotation speed of 9000 rpm for 2 min, to obtain freshwater fish mince paste;

[0111] S3, adding sodium chloride and xanthan gum to the freshwater fish surimi, wherein the amount of sodium chloride and xanthan gum added is 2wt% of the surimi, and pounding the surimi in an ice box at 0°C at a speed of 13000 rpm for 4 times, each time for 30 seconds, to obtain a mixed surimi paste;

[0112] S4. The mixed surimi paste was centrifuged at 4° C. and 5000 rpm for 6 min, and heated and matured in two stages: the first stage was heated at 40° C. for 30 min, the second stage was heated at 90° C. for 20 min, and the mixture was cooled in ice water for 15 min to obtain a black carp soft surimi gel.

[0113] Comparative Example 5

[0114] The difference from Example 3 is that no xanthocollagen was added.

[0115] Comparative Example 6

[0116] The difference from Example 3 is that xanthan gum is replaced with guar gum to obtain surimi gel.

[0117] The obtained surimi gel was subjected to performance testing, and the test results are as follows:

[0118] Table 3

[0119]

[0120] Table 3 shows the TPA test results for Example 3, Comparative Examples 5, and 6. As can be seen from Table 3, compared to Comparative Example 3, the hardness and chewiness of Example 2 decreased by 60.54% and 72.33%, respectively. In contrast, the hardness and chewiness of Comparative Example 6 decreased by 5.14% and 18.82%, respectively. These results demonstrate that the addition of xanthan gum can significantly reduce the textural properties of surimi gel, which is beneficial in preparing soft surimi gel.

[0121] Figure 13 The gel strength test results of Example 3, Comparative Example 5 and Comparative Example 6 are shown in FIG. Figure 13 As can be seen, compared to Comparative Example 5, the gel strengths of Examples 3 and 6 were significantly reduced, with Example 3's gel strength decreasing by 58.58% and Comparative Example 6's gel strength decreasing by 14.96%. This result suggests that the addition of xanthan gum and guar gum alters the gel properties of the surimi gel. This may be because the addition of polysaccharides hinders the orderly formation of the surimi gel network, reducing the gel's strength and stability.

[0122] Figure 14 The cooking loss rate test results of Example 3, Comparative Example 5 and Comparative Example 6 are shown in FIG. Figure 14 It can be seen that the cooking loss rates of Example 3 and Comparative Example 6 were significantly lower than those of Comparative Example 5. Compared with Comparative Example 5, the cooking loss rate of Example 3 decreased by 13.75%, while the cooking loss rate of Comparative Example 6 decreased by 17.14%. These results indicate that the addition of xanthan gum and guar gum both help improve the cooking loss rate of surimi gel, which may be related to the water absorption of the polysaccharides.

[0123] Figure 15 The water holding rate test results of Example 3, Comparative Example 5 and Comparative Example 6 are shown in FIG. Figure 15 It can be seen that the water holding rates of Example 3 and Comparative Example 6 were significantly higher than those of Comparative Example 5, while no significant difference was observed in the water holding rates between Example 2 and Comparative Example 6. This result suggests that the addition of xanthan gum and guar gum helps stabilize the water content of the surimi gel and increases its water holding rate. This is likely due to the interaction between the polysaccharides and adjacent water molecules and the physical retention of the colloid itself, thereby stabilizing the water content of the surimi gel.

[0124] Figure 16 The low field nuclear magnetic test results of Example 3, Comparative Example 5 and Comparative Example 6 are shown in FIG. Figure 16 It can be seen that the relaxation time of the non-flowing water in Comparative Example 3 is approximately 54.79 ms, while the relaxation times of the non-flowing water in Example 2 and Comparative Example 4 are approximately 47.69 ms and 51.11 ms, respectively. This result indicates that the addition of xanthan gum and guar gum reduces the mobility of water molecules and increases their binding capacity, resulting in a leftward shift in the relaxation time of the non-flowing water.

[0125] Figure 17 The microstructures of Example 3, Comparative Example 5 and Comparative Example 6 are shown in FIG. Figure 17 It can be seen that the microstructure of Comparative Example 5 is relatively uniform and dense, while the microstructure of Comparative Example 6 is smooth and has more pores. In contrast, the gel network structure of Example 2 is looser, rougher, and less dense. This result is consistent with the texture results.

[0126] Figure 18 This is the IDDSI test for Example 3, Comparative Example 5, and Comparative Example 6. The results of the spoon tilt test show that all samples can maintain their shape on the spoon. When the spoon is tilted to one side and shaken, the sample slowly slides off, and no residue appears on the surface of the spoon. From the fork pressure test, it can be seen that when the sample is squeezed with a fork, all samples are flattened or crushed, and do not return to their original shape after the fork is removed. The pressure applied in Example 3 does not cause the fingertips to turn white, while the pressure applied in Comparative Examples 3 and 4 will cause the fingertips to turn white. Therefore, the fish paste gel prepared by adding xanthan gum meets the level 5 food standard of the IDDSI framework, and the other groups meet the level 6 to 7 food standards of the IDDSI framework.

[0127] Combined with Table 3 and Figures 13 to 18 It can be seen that the addition of xanthan gum and guar gum to black carp surimi gel has a significant effect on the textural properties of the surimi gel. At the same time, combined with the IDDSI test, they are more feasible than guar gum in the preparation of black carp soft surimi gel.

[0128] In summary, the method provided by the present invention can impart low-density gel properties, texture characteristics, and good water retention capacity to surimi gels, ensuring that the hardness, chewiness, cohesion, and adhesion of the surimi gels meet the requirements for easy-to-eat gels and achieve a grade 5 in the IDDSI framework. This technology can be used to prepare a series of soft surimi gels derived from different freshwater fish species for special populations such as those with dysphagia, and has promising market prospects.

[0129] 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 freshwater fish surimi gel, characterized in that: Including steps: S1. Pre-treating and rinsing the freshwater fish to obtain freshwater fish meat; S2. Pounding the freshwater fish meat until no obvious particles are left to obtain freshwater fish mince paste; S3, adding sodium chloride and xanthan gum to the freshwater fish surimi paste, and pounding the mixture to obtain a mixed surimi paste; S4, heating and ripening the mixed surimi paste, and cooling the mixture to obtain a freshwater fish surimi gel.

2. The preparation method according to claim 1, characterized in that In step S1, the freshwater fish includes at least one of silver carp, grass carp and black carp; the pretreatment includes removing the head, scales and bones of the freshwater fish, and dividing the freshwater fish meat into small pieces of 2×2 to 8×8 cm.

3. The preparation method according to claim 1, characterized in that In step S1, the rinsing is first performed with 0-4°C water for 5-10 minutes, repeated 1-3 times, and then rinsed with 0.2-0.4wt% salt water for 10-15 minutes.

4. The preparation method according to claim 1, characterized in that In step S2, the pounding time is 1 to 5 minutes, and the rotation speed is 5000 to 10000 rpm.

5. The preparation method according to claim 1, characterized in that In step S3, the amount of sodium chloride added is 2-3% of the mass of the freshwater fish surimi paste; the amount of xanthan gum added is 1-2% of the mass of the freshwater fish surimi paste.

6. The preparation method according to claim 1, characterized in that In step S3, the pounding is performed in 2 to 5 times, each time for 20 to 40 seconds, and the rotation speed is 10,000 to 15,000 rpm.

7. The preparation method according to claim 1, characterized in that In steps S2 and S3, the pounding is performed in an ice box.

8. The preparation method according to claim 1, characterized in that In step S4, the heating and aging is carried out in two stages: the first stage is heated at 30-50°C for 20-40 minutes, and the second stage is heated at 80-100°C for 10-30 minutes; the cooling is carried out in ice water with a temperature of 0-4°C and a cooling time of 5-15 minutes.

9. The freshwater fish surimi gel prepared by the preparation method according to claim 1.

10. Use of the freshwater fish surimi gel according to claim 9 in the food field.

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