Preparation method for improving quality of surimi product by using V-type starch-grease inclusion compound

Abstract

The invention discloses a processing method for improving the quality of a surimi product by using a V-type starch-grease inclusion compound. The method comprises the following steps: preparing V-type starch, preparing a V-type starch-grease inclusion compound, blending raw materials, carrying out gradient thermal induction, cooling and shaping, carrying out vacuum exhausting and filling, and sterilizing. The V-type starch-grease inclusion compound is added into the surimi product, and the V-type starch can be embedded into a gel matrix after absorbing water and expanding, so that the flowability of water is effectively limited, the water-holding capacity of the surimi product is further enhanced, and the cooking loss is reduced; and pores in the gel can be physically filled and occupied, so that the gel network structure is more compact, the deformation resistance is improved, and the elasticity and the gel strength of the surimi product are enhanced, thereby optimizing the texture characteristics. The V-type starch-grease inclusion compound also effectively masks characteristic fishy smell substances of the surimi and releases specific flavor components of the starch-grease, so that the surimi product has better flavor characteristics.

Description

Technical Field

[0001] The present invention relates to food manufacturing, in particular to a preparation method for improving the quality of surimi products by utilizing V-shaped starch-oil inclusion compound. Background Art

[0002] Surimi products are a crucial component of my country's aquatic product processing industry. The commonly used rinsing process during processing leads to a significant loss of inherent fish lipids (particularly the nutritionally valuable ω-3 polyunsaturated fatty acids). Existing technologies address this issue by offering the following solutions: First, adding solid animal fats (such as lard) to improve texture (Chinese Patent CN114304535B). However, these fats contain a high proportion of saturated fatty acids, which contradicts modern healthy dietary concepts. Second, adding functional vegetable oils or fish oils to increase the unsaturated fatty acid content. However, free unsaturated fatty acids are susceptible to oxidative rancidity during processing and storage, resulting in unpleasant flavors (such as rancidity) and disrupting the gel network structure of surimi protein, seriously affecting product quality (Mi Hongbo, 2017). Currently, the main technical approaches to improving oil stability include microencapsulation and the addition of antioxidants. Microencapsulation techniques (such as emulsification-spray drying) can improve oil stability to a certain extent, but they carry relatively low oil content and are complex and expensive. Chemical antioxidants, on the other hand, pose food safety risks and fail to address the physical precipitation of oil (Chen Junyu, 2023). Therefore, developing a green, safe, efficient, and highly compatible oil stabilization technology with surimi matrix has significant industrial value. Summary of the Invention

[0003] Purpose of the invention: The purpose of the present invention is to provide a method for preparing high-quality surimi products using V-type starch-oil inclusion complex, which can enhance the nutritional quality, texture characteristics and flavor characteristics of surimi products.

[0004] Technical solution:

[0005] A processing method for improving the quality of surimi products by using V-type starch-oil inclusion complex, characterized by comprising the following steps:

[0006] S1. Preparation of V-type starch: 9 g (dry basis) of starch was dissolved in 300 mL of deionized water. The solution was heated in a water bath (100°C) for 1 h. Two volumes of anhydrous ethanol (V / V) were added dropwise. After the reaction was complete, the mixture was cooled to room temperature and centrifuged (1800 g, 15 min). The supernatant was retained for later use. The precipitate was washed twice with anhydrous ethanol, dried in an oven at 110°C for 3 h, and ground to obtain V-type starch (VS).

[0007] S2. Preparation of V-type starch-oil inclusion complex: Disperse the oil in an ethanol-water solution, add an appropriate amount of VS, and magnetically stir to adsorb the oil. Centrifuge the solution (1800g, 15 min), and wash the resulting precipitate twice with anhydrous ethanol. Spread the washed precipitate onto a plastic dish, freeze it at -80°C for 48 hours, and then freeze-dry it to obtain the adsorbed powder sample.

[0008] S3 raw materials pounding: the commercial frozen surimi thawed, low-temperature vacuum pounding 5min, salt after adding salt pounding 5 to 15min; adding V-type starch pounding 5 to 10min, stirring speed of 8000 ~ 10000rpm / min; wherein the mass fraction of salt relative to the mass fraction of surimi is 1% to 3%, the mass fraction of V-type starch relative to the mass fraction of surimi is 5% to 50%, the mass fraction of ice water relative to the mass fraction of surimi is 5% to 15%; pounding enema after;

[0009] S4. Gradient heat induction: Phase 1: heating at 40°C for 20–30 min; Phase 2: heating at 90°C for 10–15 min;

[0010] S5. Cooling and shaping: The heated surimi is immediately placed in ice water to cool to room temperature, and then placed in a refrigerator (4°C) overnight to obtain the surimi product.

[0011] S6. Vacuum exhaust and filling: The obtained surimi is vacuum exhausted, filled and tied to obtain surimi products;

[0012] S7. Sterilization: Sterilize the surimi product filled in step S6.

[0013] Preferably, surimi products include but are not limited to fish balls, shrimp balls, shrimp cakes, fish cakes, fish intestines, fish rolls, simulated shrimp and crab meat, fish noodles, etc.

[0014] Preferably, the V-type starch includes but is not limited to one or more of the commonly used starches such as corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, pea starch, etc.

[0015] Preferably, the oil is a liquid oil, including but not limited to one or more of commonly used oils such as fish oil, algae oil, shrimp oil, linseed oil, perilla seed oil, coconut oil, soybean oil, corn oil, sunflower oil, salad oil, and olive oil.

[0016] Preferably, in step S2, the starch-oil inclusion complex is obtained after freeze-drying and grinding and then passing through a 100-mesh sieve; wherein the ratio of V-type starch to oil is 1:1 to 1:3, the adsorption time is 1.5 to 3 hours, and the solvent is ethanol with a concentration of 50% to 70%.

[0017] A V-shaped starch prepared by the above method and its application in surimi products.

[0018] A surimi product with high oil content, high gel strength and low fishy smell is obtained by using the V-shaped starch prepared by the method.

[0019] Preferably, in the surimi product, the mass fraction of fat is 15% to 35% of the mass fraction of the surimi.

[0020] Preferably, the surimi product has a gel strength of 1217 g·cm.

[0021] Preferably, the fishy smell content of the surimi product is significantly reduced.

[0022] The present invention provides a method for improving the quality of surimi products by using V-starch starch-oil inclusion complex. Starch is a renewable resource with a wide source and low price. After being processed by a specific process, it can form V-starch with a single helical V-shaped crystalline structure. Existing studies have shown (such as patents 202211522862.1, 202211522788.3, ​​202411924403.5, etc.) that V-starch prepared by appropriate methods has a significant adsorption capacity for oil (oil absorption rate reaches 206.39% to 382.97%). In the processing of surimi products, starch is often used as an additive to optimize cost-effectiveness and enhance the gel properties of the product. Using V-starch as an oil enhancer can not only form a well-compatible composite system with the surimi protein matrix, but also significantly improve the oil binding ability of the product. This will provide a theoretical basis and technical approach for the development of innovative surimi products with nutritional enhancement functions. The present invention has three beneficial effects: (1) The preparation methods of the V-type starch and the V-type starch-oil inclusion compound of the present invention both use ethanol, which is harmless to the human body and easily volatile, as the reaction solvent, and are green and pollution-free. The unique V-shaped spiral structure of the V-type starch is used to stably embed oil in the internal pores, thereby increasing the oil content carried by the starch and enhancing the nutritional enhancement function of the surimi product. (2) When the V-type starch-oil inclusion compound is added to the surimi product, the V-type starch can be embedded in the gel matrix after absorbing water and swelling, effectively limiting the fluidity of water, thereby enhancing the water holding capacity of the surimi product and reducing cooking loss. The V-type starch-oil inclusion compound can also occupy the pores inside the gel by physical filling, making the gel network structure more compact, improving its deformation resistance, and enhancing the elasticity and gel strength of the surimi product, thereby optimizing the texture characteristics. (3) The V-type starch-oil inclusion compound can not only absorb the unpleasant odor of the surimi product, but also add a richer and more unique aroma to the surimi product. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is the result graph of water holding capacity and cooking loss rate of different surimi products;

[0024] Figure 2This is a graph showing the changes in moisture properties of different surimi products.

[0025] Among them, A is the water distribution diagram, B is the T2 relaxation time diagram, and C is the T2 peak area diagram;

[0026] Figure 3 This is a graph showing the changes in rheological properties of different surimi products.

[0027] Where A is the storage modulus G', B is the loss modulus G", and C is the complex modulus G*;

[0028] Figure 4 Laser confocal microscopy images of different surimi products

[0029] Among them, a represents overall color development, b represents protein color development, c represents starch color development, and d represents oil color development;

[0030] Figure 5 It is the GC-IMS two-dimensional difference spectrum of different surimi products;

[0031] Figure 6 It is the fingerprint of different surimi products. DETAILED DESCRIPTION

[0032] In order to make the technical solution of the present invention clearer, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0033] Example 1

[0034] 9 g (dry basis) of starch was weighed and dissolved in 300 mL of deionized water. The solution was placed in a water bath (100° C.) and heated for 1 h. Two times the volume of anhydrous ethanol (V / V) was added dropwise. After the reaction was completed, the mixture was cooled to room temperature and centrifuged (1800 g, 15 min). The supernatant was retained for later use. The precipitate was washed twice with anhydrous ethanol, dried in an oven at 110° C. for 3 h after centrifugation, and ground to obtain Example 1 - V-type starch (VS); the oil was dispersed in a 60% ethanol aqueous solution, VS was added, and the solution was adsorbed under magnetic stirring for 2 h and then centrifuged. The obtained precipitate was washed twice with anhydrous ethanol. The washed precipitate was spread in a plastic dish, placed in a -80° C. refrigerator and frozen for 48 hours. After freeze-drying, different starch-fish oil inclusion compounds were obtained for later use, and a V-type starch-oil inclusion compound VS-Oil was obtained.

[0035] Comparative Example 1

[0036] Weigh 9g (dry basis) of starch and dissolve it in 300mL of deionized water. Heat the solution in a water bath (100°C) for 1h. Add twice the volume of anhydrous ethanol (v / v) dropwise. After completion, remove and cool to 35°C. Discard part of the supernatant to make the reaction solution volume 250mL. Add 3% (w / w) α-amylase and saccharifying enzyme (1:4) to the reaction solution. Place the solution in a constant temperature magnetic stirring water bath and enzymatically hydrolyze at 35°C for 4h. After the reaction is completed, centrifuge (1800g, 15min), take the precipitate, wash it twice with anhydrous ethanol, and centrifuge it again. The precipitate was placed in an oven, dried at 110°C for 2.5 hours, and ground to obtain Control Example 1 - V-shaped porous starch (VPS); the oil was dispersed in a 60% ethanol aqueous solution, VPS was added, and the solution was adsorbed under magnetic stirring for 2 hours, then centrifuged. The obtained precipitate was washed twice with anhydrous ethanol, and the washed precipitate was spread in a plastic dish, placed in a -80°C refrigerator and frozen for 48 hours. After freeze-drying, different starch-fish oil inclusion compounds were obtained for use, and V-shaped porous starch-oil inclusion compound VPS-Oil was obtained.

[0037] Comparative Example 2

[0038] 9 g (dry basis) of starch was weighed and dissolved in 300 mL of a standby solution (to ensure that the solution environment of the porous starch was consistent with that of the V-shaped porous starch, the standby supernatant in Control Example 1 was used). 3% α-amylase and saccharifying enzyme (1:4) were added to the reaction solution, and enzymatic hydrolysis was carried out in a constant temperature magnetic stirring water bath at 35° C. for 4 hours. After the reaction, the precipitate was centrifuged (1800 g, 15 min), washed twice with anhydrous ethanol, dried in an oven at 110° C. for 2.5 h after centrifugation, and ground to obtain Comparative Example 2 - porous starch (PS); the oil was dispersed in a 60% ethanol aqueous solution, PS was added, and after magnetic stirring and adsorption for 2 h, the solution was centrifuged. The obtained precipitate was washed twice with anhydrous ethanol, and the washed precipitate was laid in a plastic dish, placed in a -80° C. refrigerator and frozen for 48 hours. After freeze-drying, different starch fish oil inclusion compounds were obtained for standby use, and a porous starch-oil inclusion compound PS-Oil was obtained.

[0039] Comparative Example 3

[0040] Commercial porous starch (CPS), purchased from Henan Maiyoutian Trading Co., Ltd., was used as control example 3. Oil was dispersed in a 60% ethanol aqueous solution, CPS was added, and the solution was centrifuged after magnetic stirring and adsorption for 2 hours. The resulting precipitate was washed twice with anhydrous ethanol. The washed precipitate was spread in a plastic dish and placed in a -80°C refrigerator for 48 hours. After freeze-drying, different starch-fish oil inclusion complexes were obtained for use, thereby obtaining commercial porous starch-oil inclusion complexes CPS-Oil.

[0041] Preparation of surimi gel samples: Thaw frozen surimi at 4°C overnight, take an appropriate amount of surimi and pound it for 5 minutes, then add 2.5% sodium chloride salt and pound it for 5 minutes, and finally add the starch-fish oil inclusion complex (5%) of Example 1 and Control Examples 1-3, mix and pound it for 5 minutes, keeping the temperature as low as possible during the pounding process. After enema, all samples were heated at 40°C for 30 minutes, then at 90°C for 10 minutes, and immediately cooled overnight to obtain surimi gel. The salt-pounded surimi was set as the blank group (Control), and the salt-pounded surimi with oil (0.5%, w / w) was set as the control group (Oil).

[0042] Test Example 1 Determination of oil absorption rate

[0043] Weigh 1g of starch (M1) into a 50mL centrifuge tube (M2). Add 5g of soybean oil dropwise to each starch (VS, VPS, PS, CPS) while vortexing. Mix thoroughly. Shake in a water bath at 25°C, 200 rpm for 1 hour. Immediately centrifuge (1800g, 15 minutes). After centrifugation, discard the oil layer until no oil remains. Record the mass of the centrifuge tube (M3) and calculate the oil absorption rate. Oil absorption rate (%) = 100 × (M3 - M2 - M1) / M1. The oil absorption rate of VS is 150-250%; that of VPS is 150-300%; that of PS is 50-150%; and that of CPS is 100-200%.

[0044] Test Example 2 Determination of water holding capacity and cooking loss rate

[0045] Cut the gel sample into approximately 5 mm thick cylinders and accurately weigh them (M1). Wrap them with double-layer filter paper and place them in a 50 mL centrifuge tube. Centrifuge at 3000 g for 15 minutes. After blotting the surface moisture with filter paper, weigh the gel sample again (M2). Calculate the water holding capacity using the following formula:

[0046]

[0047] Cut the gel sample into approximately 5mm thick cylinders and accurately weigh them (m1). Place them in a retort bag and seal. After retorting in a 90°C waterbath for 10 minutes, blot the sample surface with filter paper and weigh it again (m2). Calculate the retort loss rate using the following formula:

[0048]

[0049] Attachment Figure 1The results show the performance of surimi products in terms of water holding capacity and cooking loss rate in each treatment group. Compared with the control and CPS-Oil treatment groups, the surimi products in the VS-Oil treatment group showed significantly improved water holding capacity and reduced cooking loss (P < 0.05). Therefore, the addition of starch and fish oil inclusion complexes to surimi not only improves the water holding capacity of surimi products but also reduces cooking loss rate, thus achieving excellent water retention and further improving the quality of surimi gel.

[0050] Test Example 3 Determination of moisture distribution

[0051] 3g of surimi gel was placed in a sample tube, and the transverse relaxation time (T2) of the surimi product was measured using a low-field nuclear magnetic resonance (NMR) spectrometer. The measurement parameters were: test temperature 32°C, proton resonance frequency 21.12 MHz, test sequence Carr-Purcell-Meiboom-Gil, wait time 2000ms, echo time 0.4ms, echo number 3500, and scan number 8.

[0052] Low-field nuclear magnetic resonance (LF-NMR) technology is a new non-destructive testing method that reflects the distribution and proportion of water molecules of different properties in food by monitoring the relaxation time (T2) of the sample. Figure 2 As shown, all surimi gels have three obvious peaks T 21 (0~10ms), T 22 (20~200ms), T 23 (400~10000ms), representing bound water, immobile water and free water in the surimi gel respectively. Bound water is water tightly bound to macromolecules through molecular forces and is relatively stable; immobile water refers to water bound by the gel network, and free water refers to water that can flow freely outside the gel network. Figure 2 B compares the relaxation time T2 of different types of water molecules in surimi gel. T2 reflects the tightness of the substrate binding to water. The shorter T2, the stronger the ability to bind hydrogen protons, indicating that the tighter the binding to water, the lower the mobility of water molecules. Figure 2 B shows that compared with the Control group and other treatment groups, the VS-Oi1 treatment group T 21 The value increased significantly, T 22 and T 23 This shows that VS has strong adsorption, which helps the gel network to retain water, reduce the fluidity of water, and enhance the water and oil retention properties of surimi products. Figure 2 The proportion of each water content in the surimi gel was calculated by the area of ​​each peak. Figure 2 C indicates that the ratio of the three types of water in the surimi gels of each group did not change significantly.

[0053] Test Example 4 Determination of Texture Properties and Gel Strength

[0054] Surimi gel was cut into cylinders (2.5 cm x 2.5 cm) and placed on the test platform of a TA-XTPlus texture analyzer to determine TPA and gel strength. A 10 mm diameter circular P5 probe was used. TPA test parameters were: probe height to sample surface 35 mm, 20% compression deformation, pre-test, mid-test, and post-test speeds (mm / s, 1 mm / s, and 2 mm / s, respectively), and a trigger force of 5 g. Gel strength test parameters were: gel mode, spherical probe P / 0.5s.

[0055] Texture analysis reveals the mechanical properties and organizational structure characteristics of surimi products, and the analysis results have a direct impact on the taste and market acceptance of the product. This test case measured the hardness, elasticity, adhesiveness, chewiness and gel strength of surimi products. These indicators are key parameters for evaluating the sensory quality of surimi products. As shown in Table 1, compared with the Control group, the surimi gel in the Oil group showed a significant decrease in elasticity, chewiness and gel strength (P<0.05). The surimi products added with VS-Oi1 showed a significant improvement in hardness, elasticity, adhesiveness and chewiness (P<0.05), significantly surpassing other treatment groups. The high water holding capacity and high gel strength exhibited by the VS-Oil group synergize with each other, proving that VS-Oil can significantly improve the texture characteristics of surimi products.

[0056] Table 1 Texture characteristics and gel strength of different surimi products

[0057]

[0058] Note: Different lowercase letters indicate significant differences (P<0.05)

[0059] Test Example 5 Determination of rheological properties

[0060] The rheological properties of the samples were measured using an Advanced Modular Rheometer. The samples were placed in a 1.0 mm gap between parallel plates (P35TI) at 25°C. Dynamic oscillation frequency sweep analysis was performed over a frequency range of 0.1 to 100 Hz, with an oscillatory stress of 1% based on the linear viscoelastic region. The storage modulus (G'), loss modulus (G"), and complex modulus (G*) were recorded as a function of frequency.

[0061] Frequency sweep is an efficient rheological analysis method that can effectively reveal the flow characteristics and internal structural features of the system. Among them, the storage modulus (G') and loss modulus (G") respectively reflect the solid and liquid behaviors of the material under shear stress. They are used to evaluate the elastic and viscous properties of the sample. Figure 4As shown in the figure, with the increase of frequency, the G', G" values ​​and complex modulus G* of the surimi products in each treatment group showed a gradual upward trend. Moreover, in the frequency range of 0.1Hz to 100Hz, the G' value of all samples was higher than the G" value, which indicates that the samples have significant elastic characteristics and gel-like solid structure.

[0062] By the attached Figure 3 The G', G", and G* values ​​of the surimi products in the oil group were all at the lowest levels, while those in the VS-Oi1 group reached the highest, followed closely by the VPS-Oi1 and CPS-Oi1 groups. This phenomenon indicates that the direct addition of oil destabilizes the surimi gel structure and reduces its mechanical resistance. In contrast, when the oil is present in the form of a starch-oil inclusion complex, the surimi gel system is more stable and more resistant to damage. This finding is consistent with the results of texture analysis and gel strength measurements, further confirming the adverse effects of direct oil addition on the density of the surimi gel network. It also reveals that the effect of the starch-oil inclusion complex on surimi gel is closely related to the properties of the starch itself, particularly its water absorption and swelling properties. Due to its stronger water absorption and swelling capacity, VS can exert a greater compression effect on the surimi gel matrix, thereby more effectively improving the overall quality of the surimi.

[0063] Test Example 6 Distribution of starch-oil inclusion complex in surimi

[0064] The three dyes used were fluorescein isothiocyanate, Nile red, and rhodamine. The adsorbed sample suspension (~1 mL, 1%) was labeled with 10 μL of fluorescein isothiocyanate (20 mg / 10 mL, ethanol solution) and 10 μL of Nile red fluorescent dye (20 mg / 10 mL, ethanol solution). After a short reaction, the excess dye was washed off with deionized water. The samples were observed using a laser confocal microscope (LSM880, Zeiss, Germany) at 488 nm, an excitation wavelength of 560 nm, and a magnification of 60x.

[0065] In order to deeply analyze the distribution and binding of starch-oil inclusion complexes in surimi gel, laser confocal microscopy was used to observe the microstructure of surimi gel containing PS-Oi1, VS-Oi1, VPS-Oil and CPS-Oil. Figure 4As shown in the image, the green areas represent protein, the red areas represent starch, and the blue areas represent oil. In PS-Oil, CPS-Oil, and VPS-Oil, the overall color tone leans toward green, with numerous blue spots scattered on the surface. This intuitively illustrates the distribution of protein and oil, indicating that the oil is not effectively adsorbed and embedded in the starch, but rather adheres only to the surface of the gel, which may adversely affect the quality of surimi products. This phenomenon is consistent with the data results on cooking loss rate, texture properties, and rheological properties.

[0066] In contrast, the red and green tones in VS-Oil are more balanced, and blue spots are less common, indicating that the oil is well embedded in the starch. The presence of some blue oil droplets on the surface of the VS-Oil sample indicates that the oil has aggregated within the starch helical structure, which can cooperate with the starch to support the voids in the surimi gel network. In the surimi products added with VS-Oil, the red tones dominate, indicating a higher starch density. This suggests that the starch network may serve as a rigid structural support, embedded in the protein matrix, and interact with the surimi protein through hydrogen bonds, thereby enhancing the gel's ability to resist deformation. The protein and starch are evenly mixed, which has a positive effect on the texture properties of the gel.

[0067] Test Example 7 GC-IMS Determination

[0068] Accurately weigh 2.0 g of chopped surimi gel sample and transfer it to a 20 ml headspace vial. Subsequently, the sample was incubated at 60°C and 500 rpm for 15 min before measurement. The injection volume was 500 μL, the injector temperature was 85°C, and the volatile compounds were separated on a MXT-WAX column (15 m × 0.53 mm × 1.0 μm). The detection carrier gas was nitrogen, and the drift tube temperature was 45°C. An average of three replicates were used for the final analysis, and the migration time and retention time of the detected volatile organic compounds were finally compared and matched using GC-IMS (gas chromatography-ion migration spectrometry) library search software.

[0069] The surimi products were analyzed in detail using gas chromatography-ion mobility spectrometry (GC-IMS) and GC-IMS two-dimensional difference maps were obtained. Figure 5 In the difference spectra, the control group is used as the benchmark, and the signal peaks corresponding to the control group are deducted from the other spectra to obtain the difference spectra. In these difference spectra, blue dots represent that the content of the corresponding substance is lower than that of the control group sample; red dots represent that the content is higher than that of the control group sample. The depth of the color directly reflects the degree of increase or decrease in the content. Figure 5 It can be seen that after adding starch to the fish paste, the degree of change in volatile substances is very obvious.

[0070] In order to deeply analyze the changes of volatile flavor substances in various types of surimi products, the Figure 5 Based on this, a qualitative analysis of volatile compounds was conducted using GCIMS Library Search software, combined with its built-in NIST and IMS databases. A total of 34 volatile compounds were successfully identified in the six surimi products, as detailed in Table 2. The carbon chain lengths of these identified volatile compounds primarily ranged from C3 to C9. Specifically, there were 12 aldehydes, 7 alcohols, 6 ketones, 5 esters, and only 1 acid. Three other types of compounds were also present. Among these compounds, aldehydes were the most abundant, followed by ketones and alcohols.

[0071] Table 2 Types of volatile compounds in surimi products

[0072]

[0073]

[0074]

[0075] Attachment Figure 6 The fingerprints obtained through qualitative analysis reveal differences in the presence of volatile compounds in different surimi products. The horizontal axis represents the various samples, with three replicates conducted for each sample to ensure data reliability, while the vertical axis represents the various volatile compounds. In the fingerprints, brighter and redder dots indicate higher concentrations of the corresponding volatile compounds; conversely, darker or absent dots indicate lower or absent concentrations of the compounds.

[0076] Observation of the spectra revealed that the surimi products in the control and oil groups were rich in aldehyde, alcohol, and ketone flavor compounds. The content of these compounds was significantly reduced in the surimi products containing the starch-lipid inclusion complex. Specifically, aldehydes such as 1-nonanal, 1-octanal, 1-heptanal, 1-hexanal, n-valeraldehyde, and 3-methylbutanal, as well as 2-heptanone, 2-butanone, and methyl acetate in the control and oil groups are major odorous components in aquatic products, such as fishy, ​​rancid, or chemical solvent odors. These odorous compounds disappeared in the surimi products containing VP-Oil, demonstrating that VP-Oil effectively masks the fishy odor in the surimi. Adding the inclusion complex resulted in the presence of alcohols such as 1-hexanol, 1-pentanol, 3-methylbutanol, and 2-methyl-1-propanol, which impart a soft, botanical aroma and a fresh fragrance to the product. New esters such as ethyl acetate, ethyl formate, and furfuryl acetate also appeared in the profile, imparting fruity and pleasant floral aromas. Furthermore, new alcohols such as 2,3-butanediol, 3-methyl-2-butanol, and 3-methylthiopropanol appeared. 3-Methyl-2-butanol and 2,3-butanediol may enhance fruity or fresh aromas at low concentrations, while 3-methylthiopropanol is a key component in enhancing the flavor of surimi and seafood, significantly improving product flavor acceptance. Ketones such as 3-hydroxy-2-butanone and 2,3-butanedione also increased. Methyloxazine and 2-ethylfuran also appeared in the profile, products of α-amino acid ketone condensation during amino acid degradation. Pyrazines contribute particularly significantly to flavor, exhibiting roasted, nutty, and chocolatey notes. Furans, aroma compounds with fruity, bean-like, green, and vegetable-like aromas, are also important in meat products. In summary, the addition of V-starch-lipid inclusion complex can effectively mask some unpleasant odors and enrich the flavor of surimi products.

[0077] The above-described embodiments merely illustrate several implementations of the present invention, and while their descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be determined by the appended claims.

Claims

1. A method for improving the quality of surimi products by using V-type starch-oil inclusion compound, characterized in that: The steps include: S1. Preparation of V-type starch: 9 g of starch was dissolved in 300 mL of deionized water. The solution was heated in a water bath for 1 h. Two volumes of anhydrous ethanol (V / V) were added dropwise. After the reaction was complete, the solution was cooled to room temperature and centrifuged. The supernatant was retained for later use. The precipitate was washed twice with anhydrous ethanol, centrifuged, and dried in an oven at 110°C for 3 h. The precipitate was then ground to obtain V-type starch (VS). S2. Preparation of V-type starch-oil inclusion complex: The oil was dispersed in an ethanol-water solution, an appropriate amount of VS was added, and the oil was adsorbed by magnetic stirring. The solution was then centrifuged, and the resulting precipitate was washed twice with anhydrous ethanol. The washed precipitate was spread on a plastic dish, frozen at -80°C for 48 hours, and then freeze-dried to obtain a powder sample after adsorption. S3 raw materials pounding: the commercial frozen surimi thawed, low-temperature vacuum pounding 5min, salt after the salt pounding 5 to 15min; V-type starch pounding 5 to 10min, stirring speed of 8000 ~ 10000rpm / min; wherein the mass fraction of salt relative to the mass fraction of surimi is 1% to 3%, the mass fraction of V-type starch relative to the mass fraction of surimi is 5% to 50%, the mass fraction of ice water relative to the mass fraction of surimi is 5% to 15%; pounding enema after; S4. Gradient heat induction: Phase 1: heating at 40°C for 20–30 min; Phase 2: heating at 90°C for 10–15 min; S5. Cooling and setting: After heating, the surimi is immediately placed in ice water to cool to room temperature and placed in the refrigerator overnight to obtain surimi products; S6. Vacuum exhaust and filling: The obtained surimi is vacuum exhausted, filled and tied to obtain surimi products; S7. Sterilization: Sterilize the surimi product filled in step S6.

2. The method for improving the quality of surimi products by using V-type starch-oil inclusion compound according to claim 1, characterized in that: Surimi products include but are not limited to fish balls, shrimp balls, shrimp cakes, fish cakes, fish intestines, fish rolls, simulated shrimp and crab meat, and fish noodles.

3. The method for improving the quality of surimi products by using V-type starch-oil inclusion compound according to claim 1, characterized in that: V-type starch includes, but is not limited to, one or more of the commonly used starches such as corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, and pea starch.

4. The method for improving the quality of surimi products by using V-type starch-oil inclusion compound according to claim 1, characterized in that: The oil is a liquid oil, including but not limited to one or more of the commonly used oils such as fish oil, algae oil, shrimp oil, linseed oil, perilla seed oil, coconut oil, soybean oil, corn oil, sunflower oil, salad oil, and olive oil.

5. The method for improving the quality of surimi products by using V-type starch-oil inclusion compound according to claim 1, characterized in that: In step S2, the starch-oil inclusion complex is obtained by freeze-drying and grinding the mixture and then passing it through a 100-mesh sieve; wherein the ratio of V-type starch to oil is 1:1 to 1:3, the adsorption time is 1.5 to 3 hours, and the solvent is ethanol with a concentration of 50% to 70%.

6. V-type starch prepared according to the method of any one of claims 1 to 5, and its use in surimi products.

7. A surimi product prepared by the method according to any one of claims 1 to 5 using V-type starch, which has high fat content, high gel strength and low fishy smell.

8. The surimi product according to claim 7, characterized in that The mass of the oil is 15% to 35% of the mass fraction of the surimi.

9. The surimi product according to claim 7, characterized in that The surimi product has a gel strength of 1217 g·cm.

10. The surimi product according to claim 7, characterized in that The fishy smell content of the surimi product is significantly reduced.

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