Method for improving quality of fish balls by adding thermal oxidation phospholipid flavor base material

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the quality of fish balls by adding a thermal oxidation phospholipid flavor base material. The method comprises the following steps: (1) washing: cleaning, cutting, slicing and dicing fresh grass carp to obtain diced fish meat; (2) chopping: taking the diced fish meat treated in the step (1), carrying out empty chopping until the minced fish clods and adheres to the wall, uniformly adding table salt, carrying out salt chopping until minced fish paste is completely dispersed and viscous, then uniformly adding a thermal oxidation phospholipid flavor base material, and carrying out mixing chopping until the minced fish paste is uniformly mixed; (3) shaping: shaping the minced fillet slurry treated in the step (2) through a fish ball shaping machine to prepare fish balls; (4) heating: heating and cooking the fish balls obtained in the step (3); and (5) cooling: cooling the fish balls cooked in the step (4), and then refrigerating. The thermal oxidation phospholipid flavor base material is added into the fish ball product, so that the quality of the fish ball product can be effectively improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for adding a thermally oxidized phospholipid flavor base material to increase the quality of fish balls. Background Art

[0002] As a traditional aquatic product, fish balls are popular among consumers because of their high nutritional value, convenience, and easy digestion and absorption. However, grass carp balls have fewer flavor substances and more fishy substances under certain conditions, which affects their acceptance. How to effectively improve the flavor of grass carp balls is a focus issue currently faced in the fish ball processing process.

[0003] Thermal oxidation of phospholipids mainly involves the destruction of unsaturated fatty acid residues and the generation of hydroperoxides. Temperature is closely related to the decomposition of hydroperoxides, and high temperature significantly promotes the formation of products and accelerates the degradation of lipid peroxides (ROOH). During heating, moderate oxidation can produce compounds with unique flavors. C9- and C11-hydroperoxides produced by the oxidation of linoleic acid or arachidonic acid in phospholipids will produce 2,4-decadienal and 2-nonenal, which will give the food a fat, fried and greasy taste. The oxidation of linoleic acid will also produce C13-hydroperoxides, producing pentane, valeraldehyde, 1-pentanol and hexanal, giving the food a grassy taste. The oxidation of oleic acid will produce 2-undecenal, decanal, 2-decanal, nonanal and octanal, which will give the food a fat, grassy and waxy taste. Oxidation of linolenic acid as a precursor also produces 2,4,7-decanal, 2,5-octadien-1-ol and 2-hexenal, which give food fishy, ​​mushroom, seaweed and fruity flavors, respectively.

[0004] Thermal oxidation can accelerate the oxidation reaction of phospholipids, and the thermal oxidation reaction rate is fast, and the oxidation process can be completed in a short time. However, higher temperatures may cause changes in the molecular structure of phospholipids. During thermal oxidation, the temperature and reaction conditions need to be carefully selected to balance the rapidity of the experiment and the control of the impact on the phospholipid structure. The thermal oxidation test usually selects 160°C, which can simulate the typical temperature range in the frying process, so as to more accurately evaluate the oxidative stability of oils. Using tuna by-products to prepare high-quality oxidized phospholipid flavor bases can reduce production costs and reduce resource waste, which meets the needs of sustainable resource utilization and environmental protection. In-depth exploration of the high-quality processing and utilization of tuna by-products can not only enrich the processing methods of aquatic products and explore innovation potential, but also reduce resource waste, reduce environmental burden, and achieve sustainable development. In the patent application document with publication number CN119073443 A, a method for preparing phospholipid flavor bases by thermal oxidation is disclosed, in which lecithin is prepared from the head and viscera of tuna, and the lecithin is subjected to a certain thermal oxidation treatment at 160°C to prepare the phospholipid flavor base. The key flavor substances of the flavor base material mainly include heptaldehyde (fat taste, fishy smell), octanal (spicy, fishy smell), nonanal (fat taste), (E,E)-2,4-heptadienal (fat taste), (E,Z)-2,6-nonadienal (woody, spice taste), (E,E)-2,4-decadienal (fat, fried taste), tetradecanal (flower fragrance), hexadecanal (fruity fragrance), 1-octen-3-ol (citrus, fruity fragrance), 2-ethylhexanol (pear or apple fragrance) and 3,5-octadien-2-one (spicy, woody and vanilla flavor), etc. The main flavors are strong flavors such as fat, fishy and fried. However, how to further apply the lecithin flavor base material in food to improve the product flavor and product quality is a new technical problem that technicians in this field need to solve. Summary of the invention

[0005] In order to further improve the quality and edible value of fish balls, the purpose of the present invention is to provide a method for adding a thermally oxidized phospholipid flavor base to increase the quality of fish balls. The method of the present invention adds the thermally oxidized phospholipid flavor base to the fish paste, and utilizes the unique flavor substances of the thermally oxidized phospholipid flavor base to prepare a fish ball product with high safety, high flavor and taste, good texture, and refreshing taste without sticking to teeth.

[0006] The purpose of the present invention is achieved through the following technical solutions:

[0007] A method for adding a thermally oxidized phospholipid flavor base to increase the quality of fish balls comprises the following steps:

[0008] (1) Washing: Washing, splitting, slicing, and dicing the fresh grass carp to obtain fish cubes;

[0009] (2) chopping and mixing: taking the fish meat processed in step (1), chopping the fish paste until the fish paste is clumping and sticking to the wall, evenly adding salt, chopping with salt until the fish paste slurry is completely dispersed and sticky, then evenly adding the thermally oxidized phospholipid flavor base, and mixing until the fish paste slurry is evenly mixed;

[0010] (3) forming: the fish paste processed in step (2) is formed into fish balls by a fish ball forming machine;

[0011] (4) heating: heating and cooking the fish balls obtained in step (3);

[0012] (5) Cooling: The fish balls cooked in step (4) are cooled and refrigerated.

[0013] Furthermore, the washing in step (1) is preferably carried out at 4°C.

[0014] Furthermore, in the chopping process of step (2), ice water is added to adjust the moisture content and keep the material temperature below 5°C.

[0015] Furthermore, in step (2), the air chopping time is 1 to 3 minutes; the salt chopping time is 2 to 4 minutes; and the mixed chopping time is 2 to 5 minutes.

[0016] Furthermore, the amount of salt added in step (2) is 1.5-4% of the mass of the surimi.

[0017] Furthermore, the thermally oxidized phospholipid flavor base material in step (2) is the thermally oxidized phospholipid flavor base material disclosed in CN 119073443 A. The specific preparation steps are as follows:

[0018] S1. Redissolving: Dissolve the phospholipids in a solvent in a container and mix well to obtain a mixture for use;

[0019] S2, drying: drying to remove the solvent in the mixture so that the phospholipids are evenly distributed at the bottom of the container;

[0020] S3, heating: placing the container with evenly distributed phospholipids in an oil bath at 160°C for thermal oxidation treatment;

[0021] S4, cooling: cooling the thermally oxidized phospholipid to obtain a thermally oxidized phospholipid flavor base.

[0022] Furthermore, the phospholipid in step S1 refers to a phospholipid prepared using tuna by-products as raw materials, and its specific preparation method comprises the following steps:

[0023] S1-1, crushing: crushing the cleaned tuna head and tuna viscera to obtain tuna by-product crushed material;

[0024] S1-2. Extraction: The phospholipids in the tuna by-product crushed material are extracted by a composite solvent method.

[0025] Furthermore, the amount of the thermally oxidized phospholipid flavor base added in step (2) is 0.2-1% of the mass of the surimi.

[0026] Furthermore, the diameter of the fish balls in step (3) is 5 cm.

[0027] Furthermore, the heating temperature in step (4) is 100° C. and the time is 20 minutes.

[0028] Furthermore, the cooling in step (5) refers to adding the fish balls into ice water for cooling; and the refrigeration refers to refrigeration at a temperature of 4°C.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] (1) The present invention solves the problem that grass carp balls have less flavor substances and more fishy substances under certain conditions, which affects their acceptability, by adding a thermally oxidized phospholipid flavor base to the fish ball products, thereby effectively improving the quality of the fish ball products.

[0031] (2) The fish balls added with the thermally oxidized phospholipid flavor base of the present invention all performed similarly to or even better than oyster sauce, proving that the thermally oxidized phospholipid flavor base plays a key role in generating more fish aroma substances. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 The fatty acid composition and content of fish balls with different base materials (FTO: 0.5% thermally oxidized phospholipid flavor base material added; FCK: fresh fish meat, no flavor base material added; FOS: fresh fish meat with 0.5% oyster sauce added; FPL: fresh fish meat with 0.5% fresh phospholipid added). Among them, (a) is the fatty acid content heat map; (b) is the fatty acid content stacking map; (c) is the fatty acid component content bar graph.

[0033] Figure 2 This is the result chart of organic acid composition and content of fish balls with different base materials added.

[0034] Figure 3 The free amino acid percentage accumulation chart of fish balls with different base materials added.

[0035] Figure 4 This is the PLS-DA analysis result of key flavor compounds in fish balls with different base materials added.

[0036] Figure 5 This is the sensory evaluation result of fish balls with different base materials. DETAILED DESCRIPTION

[0037] The present invention is further described in detail below in conjunction with embodiments and drawings, but the embodiments of the present invention are not limited thereto.

[0038] The thermally oxidized phospholipid flavor base used in the following examples was prepared according to the method disclosed in CN 119073443 A. The specific preparation steps are as follows:

[0039] 1. Preparation of phospholipids:

[0040] (1) selecting tuna by-products, fish heads and viscera as raw materials, cleaning the raw materials, and obtaining clean raw materials for later use;

[0041] (2) crushing the cleaned tuna by-product raw material to obtain crushed material;

[0042] (3) Extracting phospholipids from the crushed material by using a composite solvent method:

[0043] The crushed material was added with a mixture of 1,2-dichloroethane:methanol (1:2, v / v) and shaken to mix well. After adding ultrapure water, the mixture was centrifuged at room temperature to collect the supernatant. 1,2-dichloroethane was added to the precipitate for secondary extraction. After centrifugation at room temperature, the supernatant was collected. The two supernatants were combined, evaporated to dryness at 50°C, and acetone pre-cooled in an ice water bath was added and mixed to obtain a mixed material.

[0044] (4) After the mixture is freeze-centrifuged, the precipitate is blown dry using a nitrogen blower to obtain phospholipids.

[0045] 2. Preparation of thermally oxidized lecithin flavor base (lecithin thermal oxidation treatment):

[0046] (1) selecting the phospholipid prepared in step 1 above as a raw material, adding chloroform and placing in a stoppered container and mixing;

[0047] (2) using nitrogen purge to repeatedly purge and remove the solvent until the phospholipids are evenly distributed at the bottom of the container;

[0048] (3) heating the evenly distributed phospholipids in an oil bath at 160°C to thermally oxidize them;

[0049] (4) The thermally oxidized phospholipid flavor base is cooled in ice water to obtain a phospholipid flavor base, which is then refrigerated at 4° C. for later use.

[0050] Example 1

[0051] A method for adding a thermally oxidized phospholipid flavor base to increase the quality of fish balls comprises the following steps:

[0052] (1) Washing: Wash the fresh grass carp with 4°C cold water, split, slice and dice to obtain fish cubes.

[0053] (2) Chopping: Take the fish meat cubes processed in step (1) and chop them for 2 minutes until the fish paste is clumped and sticky, evenly add 3% salt by weight of the fish paste, and chop with salt for 3 minutes until the fish paste slurry is completely dispersed and sticky, then evenly add 0.5% thermally oxidized phospholipid flavor base by weight of the fish paste slurry, and mix and chop for 4 minutes until the fish paste slurry is evenly mixed. Add ice water to adjust the moisture content during the whole chopping process, and keep the material temperature below 5°C.

[0054] (3) Forming: The fish paste slurry treated in step (2) is formed into fish balls by a fish ball forming machine to obtain fish balls with a diameter of 5 cm.

[0055] (4) Heating: The fish balls obtained in step (3) are cooked by heating in a 100° C. water bath for 20 min.

[0056] (5) Cooling: After the fish balls are cooked in step (4), they are added into ice water for cooling and refrigerated at 4° C. overnight for later use.

[0057] The content of key flavor compounds in fish balls obtained by adding different flavor bases was determined:

[0058] 1. Determination of fatty acid composition: Weigh 4g of fish ball sample, add 10mL of ultrapure water, homogenize for 3min, and centrifuge at 8000r / min for 15min. Collect the supernatant and filter through a 0.22μm aqueous filter for subsequent analysis. The chromatographic column used is ZORBAXSB-Aq (250×4.6mm, 5μm), mobile phase A is 0.01mol / L potassium dihydrogen phosphate solution (pH=2.83), and mobile phase B is methanol. The mobile phase ratio is 97:3, the flow rate is 0.8mL / min, the injection volume is 10μL, the column temperature is 30℃, and the detection wavelength is 214nm. Use ultrapure water to dilute five gradient organic acid calibration standard solutions to draw a standard curve.

[0059] 2. Determination of amino acid content: 4g fish ball sample was added with 20mL 3% sulfosalicylic acid solution, homogenized and centrifuged. The supernatant was mixed with 2mL n-hexane, shaken and allowed to stand for stratification, and the aqueous phase was passed through a 0.22μm membrane and tested on an instrument.

[0060] 3. The specific operation method of sensory evaluation is as follows: a sensory evaluation team consisting of 10 members (5 men and 5 women) of food professionals who have received relevant training will formulate a comprehensive scoring standard (see Table 1), and the scoring result is the average value. The sensory evaluation requires each member to first score the appearance, color and texture of the fish balls, and then open the sample bottle to score the smell. A total score below 60 is the lower limit of acceptance.

[0061] Table 1 Sensory evaluation standards for fish balls

[0062]

[0063] In this embodiment, the fatty acid composition and content of the fish balls obtained by adding 0.5% thermally oxidized phospholipid flavor base (FTO) and fresh fish (FCK, without adding flavor base), adding 0.5% oyster sauce (FOS) to fresh fish, and adding 0.5% fresh phospholipid (FPL) to fresh fish are as follows: Figure 1 The results of organic acid composition and content of fish balls obtained by adding different base materials are shown in Figure 2 The free amino acid (FAA) content and free amino acid percentage accumulation diagram of fish balls obtained by adding different base materials are shown in Table 2 and Figure 3 shown.

[0064] Table 2 Free amino acid content of fish balls with different base materials

[0065]

[0066]

[0067] The PLS-DA analysis results of key flavor compounds of fish balls obtained by adding different base materials are shown in the figure Figure 4 The sensory evaluation results of fish balls obtained by adding different base materials are shown in the figure Figure 5 shown.

[0068] It can be seen from the above results that the POV and MDA contents of the fish balls prepared by the present invention decreased after adding the thermally oxidized phospholipid flavor base material, and the AV value increased significantly. The SFA (saturated fatty acids) and UFA (unsaturated fatty acids, including monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)) of the FOS group were significantly reduced, and the DHA (FPL, FOS, FTO) increased significantly after adding the base material, and the linoleic acid of the FTO group was significantly reduced. Six organic acids were detected in the fish balls, namely oxalic acid, tartaric acid, pyruvic acid, acetic acid, citric acid and succinic acid. Tartaric acid is the main organic acid in fish balls, followed by succinic acid. The FAA of fish balls is mainly Gly, followed by Ala and His. When oyster sauce is added to make fish balls, except for the significant increase in Glu content, other FAA changes are not significant. The fish balls added with the thermally oxidized phospholipid flavor base of the present invention all perform similar to or even better than oyster sauce, proving that the thermally oxidized phospholipid flavor base plays a key role in generating more fish aroma substances.

[0069] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for increasing the quality of fish balls by adding a thermally oxidized lecithin flavor base, characterized in that: The steps include: (1) Washing: Washing, splitting, slicing, and dicing the fresh grass carp to obtain fish cubes; (2) chopping and mixing: taking the fish meat processed in step (1), chopping the fish paste until the fish paste is clumping and sticking to the wall, evenly adding salt, chopping with salt until the fish paste slurry is completely dispersed and sticky, then evenly adding the thermally oxidized phospholipid flavor base, and mixing until the fish paste slurry is evenly mixed; (3) forming: the fish paste processed in step (2) is formed into fish balls by a fish ball forming machine; (4) heating: heating and cooking the fish balls obtained in step (3); (5) Cooling: The fish balls cooked in step (4) are cooled and refrigerated.

2. A method for increasing the quality of fish balls by adding a thermally oxidized phospholipid flavor base according to claim 1, characterized in that: The washing in step (1) is performed at 4°C.

3. The method for increasing the quality of fish balls by adding a thermally oxidized phospholipid flavor base according to claim 1, characterized in that: In the chopping process of step (2), ice water is added to adjust the moisture content and keep the material temperature below 5°C.

4. The method for increasing the quality of fish balls by adding a thermally oxidized phospholipid flavor base according to claim 1, characterized in that: The air chopping time in step (2) is 1 to 3 minutes; the salt chopping time is 2 to 4 minutes; and the mixed chopping time is 2 to 5 minutes.

5. The method for increasing the quality of fish balls by adding a thermally oxidized phospholipid flavor base according to claim 1, characterized in that: The amount of salt added in step (2) is 1.5-4% of the mass of the surimi.

6. The method for increasing the quality of fish balls by adding a thermally oxidized phospholipid flavor base according to claim 1, characterized in that: The specific preparation steps of the thermally oxidized phospholipid flavor base in step (2) are as follows: S1. Redissolving: Dissolve the phospholipids in a solvent in a container and mix well to obtain a mixture for use; S2, drying: drying to remove the solvent in the mixture so that the phospholipids are evenly distributed at the bottom of the container; S3, heating: placing the container with evenly distributed phospholipids in an oil bath at 160°C for thermal oxidation treatment; S4, cooling: cooling the thermally oxidized phospholipid to obtain a thermally oxidized phospholipid flavor base.

7. A method for increasing the quality of fish balls by adding a thermally oxidized phospholipid flavor base according to claim 6, characterized in that: The phospholipids in step S1 refer to phospholipids prepared using tuna by-products as raw materials, and the specific preparation method thereof comprises the following steps: S1-1, crushing: crushing the cleaned tuna head and tuna viscera to obtain tuna by-product crushed material; S1-2. Extraction: The phospholipids in the tuna by-product crushed material are extracted by a composite solvent method.

8. The method for increasing the quality of fish balls by adding a thermally oxidized phospholipid flavor base according to claim 1, characterized in that: The amount of the thermally oxidized phospholipid flavor base added in step (2) is 0.2-1% of the mass of the surimi.

9. The method for increasing the quality of fish balls by adding a thermally oxidized phospholipid flavor base according to claim 1, characterized in that: The diameter of the fish balls in step (3) is 5 cm; the heating temperature in step (4) is 100° C. and the time is 20 min.

10. The method for increasing the quality of fish balls by adding a thermally oxidized phospholipid flavor base according to claim 1, characterized in that: The cooling in step (5) refers to adding the fish balls into ice water for cooling; the refrigeration refers to refrigeration at a temperature of 4°C.

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