A fish surimi product based on beta glucan from highland barley and a preparation method thereof

Abstract

This invention belongs to the field of aquatic food technology and relates to the preparation technology of functional fish paste. The preparation method of the fish paste product of this invention includes: dissolving 2-4 parts of barley β-glucan, 1-2 parts of astaxanthin, 0.5-0.7 parts of Tween-80, and 20-25 parts of milk powder in 100 parts of water, stirring evenly, homogenizing, and then spray drying; adding 0.2 w / w% chitosan solution to the marine fish paste at a weight ratio of 8-10:1, mixing thoroughly, heating to mature, and cooling to 60-65°C; thoroughly mixing the results of the first two steps, and continuing to cool to below 55°C to form a gel, thus obtaining the final product. The fish paste product obtained by this invention has good antioxidant and anti-diarrheal effects, improving the value of the fish paste and showing good application prospects. This invention discovers that astaxanthin and barley β-glucan have a synergistic effect in antioxidant and anti-diarrheal aspects, improving the application value of barley β-glucan.

Description

Technical Field

[0001] This invention belongs to the field of aquatic food technology, and relates to the field of functional marine food technology containing highland barley β-glucan, specifically to fish paste products containing highland barley β-glucan that have antioxidant and anti-diarrheal properties. Background Technology

[0002] Fish paste is a type of meat made from fish meat. It is obtained by chopping and mixing fish meat, adding ingredients, and then heating it. Fish paste is characterized by its high protein content, low fat content, delicious taste, and easy absorption, and has always been a popular food.

[0003] Currently, besides enhancing the flavor of fish paste through cooking to increase its product value, low-value fish paste is often improved by adding functionality. For example, the scientific and technological achievement "Comprehensive Processing Technology of Low-Value Fish Meat" under the National Spark Program involves special fermentation treatment of fish paste, which not only improves the taste but also gives the product multiple health benefits such as inhibiting intestinal bacterial growth and lowering blood pressure. Furthermore, in their papers "The Influence of Lactic Acid Bacteria Fermentation on the Antioxidant Activity of Bighead Carp Paste" and "The Influence of Monascus purpureus Fermentation on the Quality and Bioactivity of Bighead Carp Paste," Wang Naifu et al. respectively improved the antioxidant activity of bighead carp paste through lactic acid bacteria and Monascus purpureus fermentation.

[0004] To the inventor's knowledge, there are currently few reports on improving the functionality of fish paste, and even fewer reports on using fish paste as feed to improve the antioxidant capacity of livestock and poultry and reduce the incidence of diarrhea. Summary of the Invention

[0005] In view of the shortcomings of the prior art, the purpose of this invention is to provide a fish paste product with high antioxidant and anti-diarrheal functions, which can improve the application value of fish paste.

[0006] To achieve the above objectives, the technical solution provided by the present invention is as follows:

[0007] A method for preparing a fish paste product based on highland barley β-glucan, wherein the functional properties are antioxidant and anti-diarrheal, and the raw materials of the fish paste product include the following components:

[0008] 280–320 parts of minced marine fish, 2–4 parts of highland barley β-glucan, and 1–2 parts of astaxanthin; wherein the marine fish includes at least one of ribbonfish, small yellow croaker, large yellow croaker, and turbot;

[0009] The preparation method of the fish paste product includes the following steps:

[0010] (1) The barley β-glucan and the astaxanthin are made into an emulsion. The preparation method of the emulsion includes the following steps: dissolving 2-4 parts of barley β-glucan, 1-2 parts of astaxanthin, 0.5-0.7 parts of Tween-80 and 20-25 parts of milk powder in 100 parts of water, stirring evenly, homogenizing the resulting emulsion, and then spray drying it.

[0011] (2) Add 0.2 w / w% chitosan solution to the fish paste of the sea fish at a weight ratio of 8 to 10:1, mix thoroughly, heat to cook, and cool to 60 to 65°C;

[0012] (3) Mix the contents obtained in steps (1) and (2) thoroughly and continue to cool to below 55°C to form a gel.

[0013] Astaxanthin is a non-vitamin A carotenoid, primarily obtained through the fermentation of Haematococcus pluvialis. Known biological activities of astaxanthin include antioxidant, anti-inflammatory, anti-apoptotic, anti-tumor, cardiovascular disease prevention, and anti-obesity effects.

[0014] Currently, there is a considerable amount of research on the antioxidant properties of astaxanthin, for example, by Zhao Lei. [1] Zhang Tao [2] Zhang Jing [3] Research teams such as Deng Si et al. have published relevant reports. However, there are few reports in this field on constructing compositions that can synergistically interact with astaxanthin in terms of antioxidant effects; sporadic studies can be found in Deng Si et al. [4] Zhang Xin discovered that astaxanthin, β-carotene, and sea urchinone exhibit synergistic effects when combined in pairs. [5] Astaxanthin and phytosterols were found to have a synergistic antioxidant effect, as well as Lin Jiankun [6] Astaxanthin and sodium diacetate were found to have a synergistic antioxidant effect.

[0015] Furthermore, there is limited research on the effects of astaxanthin in preventing diarrhea. To the inventor's knowledge, besides Li Mingshuang... [7] Aside from reports of researchers using astaxanthin as a raw material to synthesize polyunsaturated fatty acid-astaxanthin esters and exert a protective effect against acute inflammatory bowel disease, only a very few studies have reported directly using astaxanthin as a component of formulations, such as Chinese patent CN109770078B, which combines astaxanthin with traditional Chinese medicine to achieve an antidiarrheal effect.

[0016] The inventors discovered during their research on fish paste processing that adding astaxanthin alone to fish paste did not significantly prevent diarrhea when the resulting product was used as animal feed. However, when the inventors combined barley β-glucan with astaxanthin and added it to the fish paste, the resulting feed showed excellent anti-diarrheal effects in the fed animals. Based on this, the inventors further conducted antioxidant effect experiments, and similarly found that the combination of barley β-glucan and astaxanthin significantly enhanced the antioxidant activity of the product.

[0017] In summary, the contribution of this invention lies in its ability to obtain a high-performance fish paste product through a simple formula, thereby enhancing the application value of fish paste. Furthermore, this invention discovers a new substance—barley β-glucan—that can synergize with astaxanthin in terms of antioxidant effects, further enhancing the application value of barley β-glucan.

[0018] Optionally, the article may include feed or food.

[0019] Preferably, the preparation method of the highland barley β-glucan includes the following steps:

[0020] (1) Soak barley bran powder in a pretreatment solution and ultrasonically treat it at 30°C for 8 minutes; the pretreatment solution is an aqueous solution of betaine and ethylene glycol in a molar ratio of 1:1.

[0021] (2) Remove the pretreatment liquid from the product obtained in step (1), add water to make the weight-to-volume ratio of the material to the liquid 1g:12mL, extract at 90℃ for 1.5 hours, and take the filtrate.

[0022] (3) The product obtained in step (2) is subjected to alcohol precipitation, the precipitate is redissolved in water, activated carbon is added for treatment, and after filtration, concentration and drying, the product is obtained.

[0023] Compared to commercially available barley β-glucan, the barley β-glucan obtained by the aforementioned method exhibits better synergistic effects with astaxanthin in terms of antioxidant and anti-diarrheal properties. As shown in the comparative examples of this invention, the corresponding effects obtained using other preparation methods for barley β-glucan are also slightly inferior.

[0024] Preferably, the raw materials for the fish paste product include the following components:

[0025] 300 portions of minced sea fish, 3 portions of highland barley β-glucan, and 2 portions of astaxanthin.

[0026] Preferably, in step (1), the preparation method of the emulsion includes the following steps: dissolving 3 parts of highland barley β-glucan, 2 parts of astaxanthin, 0.6 parts of Tween-80 and 22 parts of milk powder in 100 parts of water, stirring evenly, homogenizing, and then spray drying.

[0027] Preferably, the method of step (2) is as follows: add 0.2 w / w% chitosan solution to the marine fish paste at a weight ratio of 9:1, mix thoroughly, heat to cook, and cool to 60-65°C.

[0028] Preferably, the homogenization is performed using a high-pressure homogenizer at a pressure of 600 bar.

[0029] Preferably, the inlet air temperature is 170–180°C during the spray drying process.

[0030] Optionally, during the ripening process, the food is first heated at 50°C for 20 minutes, and then heated at 100°C for 30 minutes.

[0031] The present invention also provides a fish paste product prepared by the above preparation method.

[0032] The beneficial effects of this invention are:

[0033] The fish paste product obtained by this invention has good antioxidant and anti-diarrheal effects, which improves the value of the fish paste and has good application prospects. This invention also discovers that fish paste prepared using astaxanthin and barley β-glucan as additives has a synergistic effect in antioxidant and anti-diarrheal properties, further enhancing the application value of barley β-glucan.

[0034] [1] Zhao Lei, Wang Yi, Liu Yunzhuo, et al. Effects of astaxanthin on lipopolysaccharide-induced antioxidant, inflammatory and glucocorticoid receptor protein expression in snakehead liver [J]. Chinese Journal of Animal Husbandry and Veterinary Medicine, 2023, 50(11):

[0035] [2] Zhang Tao, Yang Yaokai, Sun Yulin, et al. Study on the antioxidant and anti-inflammatory effects of Liu Ji Nu decoction combined with astaxanthin on atherosclerotic rats [J]. Clinical Research of Traditional Chinese Medicine, 2023, 15(26):

[0036] [3] Zhang Jing, Tian Le, Zhao Yun, et al. Effects of astaxanthin on the antioxidant, anti-inflammatory and anti-apoptotic abilities of IPEC-J2 cells [J]. Chinese Journal of Animal Nutrition, 2023, 35(09):

[0037] [4] Deng Si. Study on antioxidant activity and synergistic effect of major carotenoids in Pharf yeast [D]. Jimei University, 2021. DOI:10.27720 / d.cnki.gjmdx.2018.000026.

[0038] [5] Zhang Xin. Construction and properties of astaxanthin-phytosterol ester complex liposomes [D]. Henan University of Technology, 2022. DOI:10.27791 / d.cnki.ghegy.2022.000392.

[0039] [6] Lin Jiankun, Guo Ruiping. Effects of combined use of astaxanthin and sodium diacetate on the production performance and antioxidant capacity of weaned piglets [J]. Feed Research, 2014(13):28-32. DOI:10.13557 / j.cnki.issn1002-2813.2014.13.011. Detailed Implementation

[0040] The present invention will be specifically described below through embodiments. It should be noted that the following embodiments are only used to further illustrate the present invention and should not be construed as limiting the scope of protection of the present invention. Some non-essential improvements and adjustments made by those skilled in the art based on the above-described invention are still within the scope of protection of the present invention.

[0041] Example 1

[0042] 1.1 Raw materials:

[0043] Astaxanthin, purchased from Henan Guochen Biotechnology Co., Ltd., molecular weight 596.86; small yellow croaker, commercially available.

[0044] Barley β-glucan, preparation method:

[0045] (1) Soak barley bran powder in a pretreatment solution and treat it for 8 minutes in a water bath (30°C) under 300W ultrasound; the pretreatment solution is an aqueous solution of betaine and ethylene glycol in a molar ratio of 1:1 (water content 50w / w%).

[0046] (2) Remove the pretreatment liquid from the product obtained in step (1), add water to make the weight-to-volume ratio of the material to the liquid 1g:12mL, extract at 90℃ for 1.5 hours, and take the filtrate.

[0047] (3) The product obtained in step (2) was subjected to alcohol precipitation for 12 hours. After the alcohol precipitation was completed, the precipitate was redissolved with water. Then, activated carbon was added to the redissolved solution at a weight-volume ratio of 1 g / 100 mL and treated at 50 °C for 20 minutes. After that, the product was filtered, heated and concentrated, and then freeze-dried to obtain barley β-glucan (yield 47.8%, purity 71.2%).

[0048] 1.2 Preparation method

[0049] Prepare the following ingredients by weight: 300 parts small yellow croaker minced meat, 3 parts highland barley β-glucan, and 2 parts astaxanthin.

[0050] (1) Dissolve 3 parts of highland barley β-glucan, 2 parts of astaxanthin, 0.6 parts of Tween-80 and 22 parts of milk powder in 100 parts of water, stir evenly, and then homogenize using a high pressure homogenizer at a pressure of 600 bar. Then spray dry (inlet air temperature is 170-180℃).

[0051] (2) Add 0.2 w / w% chitosan solution to the fish paste of the sea fish at a weight ratio of 9:1, mix thoroughly, heat at 50°C for 20 minutes, then heat at 100°C for 30 minutes to cook, and then cool to 60-65°C.

[0052] (3) Mix the contents obtained in steps (1) and (2) thoroughly and continue to cool to below 55°C to form a gel, thus obtaining the fish paste product.

[0053] Example 2

[0054] The raw materials are the same as those in Example 1.

[0055] Prepare the following raw material components by weight: 280 parts small yellow croaker minced meat, 4 parts highland barley β-glucan, and 1 part astaxanthin.

[0056] (1) Dissolve 4 parts of highland barley β-glucan, 1 part of astaxanthin, 0.5 parts of Tween-80 and 20 parts of milk powder in 100 parts of water, stir evenly, and then homogenize using a high pressure homogenizer at a pressure of 600 bar. Then spray dry (inlet air temperature is 170-180℃).

[0057] (2) Add 0.2 w / w% chitosan solution to the fish paste of the sea fish at a weight ratio of 10:1, mix thoroughly, heat at 50°C for 20 minutes, then heat at 100°C for 30 minutes to cook, and then cool to 60-65°C.

[0058] (3) Mix the contents obtained in steps (1) and (2) thoroughly and continue to cool to below 55°C to form a gel, thus obtaining the fish paste product.

[0059] Example 3

[0060] The raw materials are the same as those in Example 1.

[0061] Prepare the following raw material components by weight: 320 parts small yellow croaker minced meat, 2 parts highland barley β-glucan, and 1.5 parts astaxanthin.

[0062] (1) Dissolve 2 parts of highland barley β-glucan, 1.5 parts of astaxanthin, 0.7 parts of Tween-80 and 25 parts of milk powder in 100 parts of water, stir evenly, and then homogenize using a high pressure homogenizer at a pressure of 600 bar. Then spray dry (inlet air temperature of 170-180℃).

[0063] (2) Add 0.2 w / w% chitosan solution to the fish paste of the sea fish at a weight ratio of 8:1, mix thoroughly, heat at 50°C for 20 minutes, then heat at 100°C for 30 minutes to cook, and then cool to 60-65°C.

[0064] (3) Mix the contents obtained in steps (1) and (2) thoroughly and continue to cool to below 55°C to form a gel, thus obtaining the fish paste product.

[0065] Comparative Example 1

[0066] Except for the preparation method of highland barley β-glucan, which is as follows, the rest is the same as in Example 1.

[0067] (1) Soak barley bran powder (particle size 80-110 μm) in sodium hydroxide aqueous solution at a volume-to-weight ratio of 100 mL: 1, adjust the pH to 8.2, and treat in a water bath (30°C) for 4 minutes. During the treatment, stir slowly (200 rpm) to ensure that the barley is evenly dispersed in the solution.

[0068] (2) Filter the product obtained in step (1) and retain the filter residue; wash the filter residue with water three times, filter again, and retain the washed filter residue. Add pretreatment solution (enough to cover the filter residue) to the washed filter residue, and treat it for 8 minutes in a water bath (30°C) under 300W ultrasonication. During the treatment, stir slowly (200 rpm) to ensure that the washed filter residue is evenly dispersed in the solution. The pretreatment solution used is an aqueous solution composed of betaine, 1,4-butanediol and ethylene glycol in a molar ratio of 1:1:2 (water content is 50% w / w).

[0069] (3) Filter the product obtained in step (2) and retain the filter residue; wash the filter residue with water three times, filter again, and retain the water-washed filter residue. Add water to the water-washed filter residue obtained in this step so that the weight-to-volume ratio of the material to the liquid is 1g:12mL, extract at 90℃ for 75 minutes, and collect the filtrate.

[0070] (4) The product obtained in step (3) was subjected to alcohol precipitation with anhydrous ethanol for 12 hours. After the alcohol precipitation was completed, the precipitate was redissolved with water. Then, activated carbon was added to the redissolved solution at a weight-volume ratio of 1 g / 100 mL and treated at 50 °C for 20 minutes. After that, the product was filtered, heated and concentrated, and freeze-dried to obtain barley β-glucan (yield 95.48%, purity 98.72%).

[0071] Comparative Example 2

[0072] Except for the absence of added barley β-glucan, it is identical to Example 1.

[0073] Comparative Example 3

[0074] Except for the procurement of highland barley β-glucan from Shaanxi Sinote Biotechnology Co., Ltd., everything else is the same as in Example 1.

[0075] Comparative Example 4

[0076] Except for the fact that the weight parts of highland barley β-glucan and astaxanthin are 8 parts and 1 part respectively, the rest is the same as in Example 1.

[0077] Comparative Example 5

[0078] Except for the absence of astaxanthin, it is identical to Example 1.

[0079] Experimental Example 1

[0080] Following the principle of similar weight and an equal number of males and females, 180 weaned piglets (30 days old) were selected and randomly divided into 9 groups. Eight groups were further divided into two groups, each with fish paste products obtained in Examples 1-3 and Comparative Examples 1-5 as feed additives. The control group received no additives. The basal diet was purchased from Tianjin Dingsheng Feed Co., Ltd. (product number Jinzhu 413). Fish paste products obtained in Examples 1-3 and Comparative Examples 1-4 were added to the basal diet at a ratio of 1% w / w and mixed thoroughly. The experimental pigs had free access to feed and water for 40 days. The diarrhea rate was observed and recorded. Diarrhea rate (%) = total number of diarrheal episodes in piglets during the experimental period / (number of experimental days × number of piglets) × 100%. On the last day of the experiment, fasting blood samples were collected from each group of piglets, and serum was separated. The total antioxidant capacity and MDA content in the serum were detected using a reagent kit (Nanjing Jiancheng Bioengineering Institute). The results are shown in Tables 1 and 2.

[0081] Table 1

[0082]

[0083] As shown in Table 1, the present invention can significantly reduce the diarrhea rate of piglets, with a diarrhea rate not exceeding 1.5% during a feeding cycle of up to 40 days. Meanwhile, as the results of the comparative examples show, the simultaneous addition of barley β-glucan and astaxanthin is important for reducing the diarrhea rate. For example, comparative example 4 also achieved a good effect of 2.8% diarrhea rate, but it is still worse than examples 1-3 of the present invention.

[0084] Table 2

[0085]

[0086]

[0087] As shown in Table 2, compared with the control group, Examples 1-3 significantly improved the total antioxidant capacity of piglets and effectively reduced the content of malondialdehyde (MDA), thus significantly enhancing the antioxidant capacity of piglets. As shown in Comparative Examples 2 and 5, when barley β-glucan or astaxanthin was not added, the resulting fish paste product as a feed additive did not show significant antioxidant effects, indicating that barley β-glucan and astaxanthin had a synergistic effect in improving antioxidant capacity. Furthermore, as shown in the antioxidant results of Comparative Example 4, the synergistic effect of barley β-glucan and astaxanthin in antioxidant capacity was affected by the ratio of their addition. It is worth noting that although the barley β-glucan used in Comparative Examples 1 and 3 differed from that in Examples 1-3, a good synergistic effect was still achieved. It should be noted that, compared with the preparation method of barley β-glucan in Example 1, the inventor has applied for a separate patent. Its advantages are that the yield and purity are relatively high, and the DPPH scavenging rate is high.

Claims

1. A method for preparing fish paste products based on highland barley β-glucan, characterized in that, The fish paste product is a feed additive with antioxidant and anti-diarrheal functions. The raw materials of the fish paste product, by weight, include the following components: 280-320 parts of minced marine fish, 2-4 parts of highland barley β-glucan, and 1-2 parts of astaxanthin; wherein the marine fish includes at least one of ribbonfish, small yellow croaker, large yellow croaker, and turbot; The preparation method of the fish paste product includes the following steps: (1) The barley β-glucan and the astaxanthin are made into an emulsion. The preparation method of the emulsion includes the following steps: dissolving 2-4 parts of barley β-glucan, 1-2 parts of astaxanthin, 0.5-0.7 parts of Tween-80 and 20-25 parts of milk powder in 100 parts of water, stirring evenly, homogenizing, and then spray drying. (2) Add 0.2 w / w% chitosan solution to the fish paste of the sea fish at a weight ratio of 8~10:1, mix thoroughly, heat to cook, and cool to 60~65℃; (3) Mix the contents obtained in steps (1) and (2) thoroughly and continue to cool to below 55°C to form a gel, thus obtaining the product; The preparation method of the highland barley β-glucan includes the following steps: (1) Soak barley bran powder in a pretreatment solution and sonicate it at 30°C for 8 minutes; the pretreatment solution is an aqueous solution of betaine and ethylene glycol in a molar ratio of 1:

1. (2) Remove the pretreatment liquid from the product obtained in step (1), add water to make the weight-to-volume ratio of the material to the liquid 1g:12mL, extract at 90℃ for 1.5 hours, and take the filtrate; (3) The product obtained in step (2) is subjected to alcohol precipitation, the precipitate is redissolved in water, and then activated carbon is added for treatment. After filtration, concentration and drying, the product is obtained.

2. The preparation method according to claim 1, characterized in that, The raw materials for the fish paste product include the following components: 300 portions of minced sea fish, 3 portions of highland barley beta-glucan, and 2 portions of astaxanthin.

3. The preparation method according to claim 1, characterized in that, In step (1), the preparation method of the emulsion includes the following steps: dissolving 3 parts of highland barley β-glucan, 2 parts of astaxanthin, 0.6 parts of Tween-80 and 22 parts of milk powder in 100 parts of water, stirring evenly, homogenizing the resulting emulsion, and then spray drying it.

4. The preparation method according to claim 1, characterized in that, The method of step (2) is as follows: add 0.2 w / w% chitosan solution to the marine fish paste at a weight ratio of 9:1, mix thoroughly, heat to cook, and cool to 60~65℃.

5. The preparation method according to claim 1, characterized in that, The homogenization process is performed using a high-pressure homogenizer at a pressure of 600 bar.

6. The preparation method according to claim 1, characterized in that, During the spray drying process, the inlet air temperature is 170~180℃.

7. The preparation method according to claim 1, characterized in that, During the ripening process, the food is first heated at 50°C for 20 minutes, and then heated at 100°C for 30 minutes.

8. A fish paste product based on highland barley β-glucan, characterized in that, The fish paste product is prepared by the preparation method according to any one of claims 1 to 7, and the fish paste product is a feed additive.

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