Plant-based salmon and high-humidity extrusion preparation method thereof

Abstract

The invention discloses a plant-based salmon and a preparation method thereof, and the plant-based salmon is prepared by mixing soybean protein isolate, vital gluten, hydroxy propyl distarch phosphate, high internal phase emulsion, drinking water, beta-carotene and fish-flavor essence according to a mass ratio of (9.5-11): (13-15): (0.5-1.5): (10-12): (64-65): (0.5-1): (0.5-1) and then performing high-humidity extrusion. Wherein the high internal phase emulsion is prepared from soybean protein isolate, oxidized starch, drinking water and linseed oil according to the mass ratio of (3-10): (1-2): (15-20): (74.4-79.1). The plant-based salmon prepared by the method disclosed by the invention is matched with the thermal-stability high-internal-phase emulsion to provide polyunsaturated fatty acids, the overall nutrition, flavor and texture are close to those of real Norway salmon, and compared with traditional plant-based meat, the plant-based salmon has the advantages that the texture, flavor and nutrition are close, and a new thought is provided for subsequent development of plant-based meat products.

Description

Technical Field

[0001] This invention relates to the field of plant-based meat, and more particularly to a plant-based salmon and its high-moisture extrusion preparation method. Background Technology

[0002] Global fishery resources are facing depletion due to overfishing and habitat destruction. Overfishing leads to damage to marine ecosystems and a reduction in biodiversity. Data from the Food and Agriculture Organization of the United Nations (FAO) shows that approximately 34% of global fish populations are in an unsustainable state. Furthermore, consumer concerns about food safety are continuously increasing, and marine environmental pollution is becoming more severe. With the widespread dissemination of animal rights protection and animal welfare concepts, more and more people are beginning to pay attention to the well-being of aquatic animals, including fish. To address these environmental and ecological challenges, plant-based fish meat has gradually entered the lives of researchers and consumers, becoming a hot topic in the field of plant-based meat production.

[0003] Currently, gel technology, 3D printing technology, and extrusion technology are the mainstream processes for the industrial production of plant-based fish meat, each with its own characteristics and advantages and disadvantages. Gel technology induces the cross-linking of plant protein molecules to form a three-dimensional network structure, simulating the texture characteristics of fish muscle, and is a technical processing method for plant-based meat preparation. Wang et al. used pea protein isolate-curdlan gum suspensions with different heating methods to obtain thermally reversible and thermally irreversible gels, and employed multi-layer gelation to obtain a layer-by-layer heterogeneous structure to simulate fish meat, ultimately obtaining plant-based fish meat products (Wang Y, Kim W, Naik RR, et al. Food Hydrocolloids, 2023, 140:108611.). However, plant-based meat substitutes based on gel technology often have disadvantages such as high water content, low protein content, and low nutrient content.

[0004] 3D printing, as a cross-scale functional manufacturing technology that spans from microscopic to macroscopic structures, has great potential for food applications. It first mixes proteins and water to form a paste, then deposits it layer by layer to precisely construct complex structures (such as texture and fat) of plant-based fish meat. To simulate the complex cross-linking of sarcomeres (muscles) and intermuscular septa (connective tissue), 3D printing can use separate printing inks to print the corresponding analogs. For current food 3D printing, using nozzles with a diameter of less than 1 mm in actual production remains a challenge. For example, TAY et al. used an extrusion nozzle with a diameter of 1.5 mm to produce plant-based salmon analogs using pea protein as a raw material (Tay JU, Zhou CY, Lee HW, et al. Food Hydrocolloids, 2023, 140:108564.). Because if the diameter is too large, it will be difficult to simulate the fibrous structure of real fish meat, while if the nozzle diameter is too small, it will cause problems such as material blockage and broken printing strips, which will affect the printing effect of the product (Ramachandraiah K.Sustainability,2021,13(2):938.).

[0005] The extrusion process involves the collaboration of multiple functions, including mixing, hydration, shearing, compression, heating, and shaping, and can be divided into low-moisture extrusion and high-moisture extrusion. At low moisture content (<40%), extruded products often exhibit aggregation and expansion, making them suitable for producing textured plant protein (TVP). High-moisture extrusion (HME, >40%) technology denatures plant proteins under high temperature and high moisture conditions, then re-crosslinks the proteins in a cooling zone to form a meat-like fibrous structure, thus mimicking the fibrous structure of fish meat. Furthermore, the low cost of high-moisture extrusion allows for the continuous production of plant-based fish meat.

[0006] However, the preparation of plant-based fish meat by high-humidity extrusion also has some problems that cannot be ignored. The oil in plant-based fish meat mainly comes from exogenously added vegetable oils (such as flaxseed oil and algal oil) or the inherent fats of plant protein raw materials (such as soybeans and peas). The high temperature (120-180℃) and high shear force in the high-humidity extrusion process can easily lead to oil oxidation or loss (Schmid E M, Farahnaky A, Adhikari B, et al. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(6):4573-4609.). Although high-humidity extrusion technology can form meat-like fibers through protein molecule rearrangement, its texture still differs from that of real fish meat. Animal muscle fibers are formed by the directional arrangement of myofibrillar proteins (such as myosin), while plant proteins (such as pea protein) are prone to forming disordered aggregates during extrusion. Studies have found that the fiber diameter (50–100 μm) of pea protein-based fish meat is much larger than that of real fish muscle fibers (10–30 μm), resulting in a coarser texture (Wang KX, Zhang J, Fu ZY, et al. Food Hydrocolloids, 2024, 154:110106.). The aforementioned issues of lipid oxidation and textural differences are significant challenges in the high-wet extrusion preparation of plant-based fish meat. Protecting unsaturated fatty acids and adjusting the texture to closely resemble that of real fish meat has become a key challenge in the preparation of plant-based fish meat.

[0007] In recent years, researchers have been exploring methods to stabilize unsaturated fatty acids in plant-based meat products. Addressing the stability of oils and their adverse effects on texture, Chen chose to use high-oleic sunflower oil instead of soybean oil, utilizing its monounsaturated structure to reduce oxidative sensitivity (Chen Q, Zhang J, Zhang Y, et al. Food Chemistry, 2023, 404:134176.). Utrilla et al. prepared an oil gel using olive oil, soy protein isolate, and water to replace pork fat. Their research found that the oil gel effectively inhibited lipolysis and lipid oxidation while ensuring an increase in polyunsaturated fatty acid content (Utrilla MC, Ruiz AG, Soriano A. Meat science, 2014, 97(4):575-582.). Yang et al. used nanoscale polysaccharide fibers as stabilizers to prepare high internal phase pickering emulsions to partially replace meat fat (MiJ, Zhao X, Huang P, et al. Food Hydrocolloids, 2022, 125: 107417.), with good results.

[0008] Regarding texture regulation, Zhang's research found that adjusting the ratio of wheat gluten to peanut protein can significantly improve texture properties. When the ratio of wheat gluten protein to peanut protein is 3:7, the hardness and chewiness of the extrudate reach the optimal balance (Zhang R, Yang Y, Liu Q, et al. Foods, 2023, 12(8):1696.). Dou Wei et al.'s research showed that adding 0.5%-1.5% carrageenan or sodium alginate can significantly improve the elasticity and water-binding capacity of peanut protein extrudates (Dou Wei, Zhang Xin, Zhao Yu, et al. Food Science, 2022, 43(12):147-152.). Wang et al.'s research showed that increasing the moisture content significantly reduces the hardness and chewiness of the extrudate, while also reducing the degree of fiberization (Wang H, Wang R, Zhang L, et al. Food Research International, 2023, 163:112286.).

[0009] High internal phase emulsions prepared using flaxseed oil as the oil phase not only possess the nutritional characteristics of flaxseed oil, but their high oil phase (75-80%) can also replace animal fats, giving plant-based fish a smooth, fish-fat-like texture. Yu et al.'s high internal phase emulsion based on egg white microgels, when added to protein gels, significantly reduced the product's hardness (Yu XL, Wu DX, Han L, et al. International Journal of Biological Macromolecules, 2024, 282: 137418.). Studies by Wei Kongju et al. have shown that high internal phase emulsions, as carriers of plant oils, can reduce the use of saturated fats such as coconut oil, thereby increasing the content and stability of unsaturated fatty acids in the product (Wei Kongju, Dong Tongjun, Zhu Guohua, et al. Food Science, 2023, 44(23): 270-281.). However, the thermal stability of unsaturated fatty acids in high internal phase emulsions needs further improvement, and the texture of the extruded product requires further adjustment. Therefore, in-depth research on composite particles of high internal phase emulsions is needed to explore high internal phase emulsions with good thermal stability and inhibition of unsaturated fatty acid oxidation, and to adjust the raw materials and processing parameters in the high-wet extrusion process, so as to provide new ideas for the preparation of plant-based fish meat with texture, flavor and nutrition close to real fish meat. Summary of the Invention

[0010] To overcome the shortcomings and deficiencies of the existing technology, the primary objective of this invention is to provide a plant-based salmon with a texture and nutritional value close to that of real salmon. This salmon is produced by mixing soy protein isolate, wheat gluten, hydroxypropyl distarch phosphate, a high internal phase emulsion, β-carotene, and fish flavor powder additives with drinking water, followed by a high-wet extrusion process. This plant-based salmon possesses a texture and flavor close to that of real salmon. The heat-stable high internal phase emulsion, used to simulate salmon fat, significantly inhibits the oxidation of unsaturated fatty acids under high-temperature conditions. Furthermore, by combining soy protein isolate, wheat gluten, hydroxypropyl distarch phosphate, and other raw materials, and by adjusting the extrusion conditions, the textural parameters are made close to those of real salmon.

[0011] Another object of the present invention is to provide plant-based salmon prepared by the above method.

[0012] The objective of this invention is achieved through the following solution:

[0013] A plant-based salmon is prepared by mixing soy protein isolate, wheat gluten, hydroxypropyl distarch phosphate, high internal phase emulsion, drinking water, β-carotene and fish flavoring in a mass ratio of 9.5-11:13-15:0.5-1.5:10-12:64-65:0.5-1:0.5-1 and then extruding the mixture using a high-wet extrusion method. The high internal phase emulsion is prepared by mixing soy protein isolate, oxidized starch, drinking water and flaxseed oil in a mass ratio of 3-10:1-2:15-20:74.4-79.1.

[0014] A method for preparing plant-based salmon using high-moisture extrusion, comprising the following steps:

[0015] (1) Mix soy protein isolate with drinking water to form an aqueous dispersion of soy protein isolate, adjust its pH to 3-5, hydrate it at low temperature first, then heat it, and then cool it to 0-4℃ for later use.

[0016] (2) Mix oxidized starch with water and heat to gelatinize to obtain gelatinized oxidized starch aqueous solution. Adjust its pH to 3-3.5 and then mix it with the solution prepared in step (1) at room temperature, keeping the pH 3-3.5 unchanged. Stir at room temperature for 20-30 min, let stand at 0-4℃ for 12-24 h and then centrifuge to obtain soybean protein isolate-oxidized starch composite particles.

[0017] (3) The soybean protein isolate-oxidized starch composite particles obtained in step (2) are dispersed in drinking water to form an aqueous dispersion of soybean protein isolate-oxidized starch composite particles. Then the dispersion is mixed with flaxseed oil and then sheared and homogenized to obtain a high internal phase emulsion with good thermal stability.

[0018] (4) Mix soy protein isolate, wheat gluten, hydroxypropyl distarch phosphate, high internal phase emulsion, β-carotene, fish flavoring and water, and add the mixture into the feed port of a twin-screw extruder. High-moisture extrusion yields plant-based salmon.

[0019] The concentration of the aqueous dispersion of soy protein isolate in step (1) is 0.05–0.1 g / mL, preferably 0.05 g / mL; the molecular weight of soy protein isolate is 1.01 × 10⁻⁶. 4 ~3.5×10 4 g / mol; the low-temperature hydration refers to hydration at 0-4℃ for 24-48h, preferably 24h in a refrigerator at 4℃; the heating refers to denaturation treatment at 100-120℃ for 15-30min, preferably 110-120℃ for 15min.

[0020] The oxidized starch described in step (2) has a carboxyl content of 1.95% and a molecular weight of 3.6 × 10⁻⁶. 5 ~8.0×10 5 g / mol; the pH of the oxidized starch solution is preferably adjusted to 3.5; the amount of oxidized starch and water used in step (2) is such that the concentration of oxidized starch in the mixed solution is 0.05-0.1 g / mL; the heating gelatinization refers to heating at 95-100℃ for 10-20 min.

[0021] The mixing mentioned in step (2) refers to mixing with soy protein isolate and oxidized starch at a mass ratio of 3-10:1-2.

[0022] The amounts of soy protein isolate-oxidized starch composite particles, drinking water, and flaxseed oil used in step (3) satisfy the following: the mass ratio of soy protein isolate, oxidized starch, drinking water, and flaxseed oil is 3-10:1-2:15-20:74.4-79.1; the concentration of the aqueous dispersion of soy protein isolate-oxidized starch composite particles used in step (3) is preferably 0.2-0.6 g / mL;

[0023] The shearing and homogenization mentioned in step (3) refers to homogenizing at a speed of 6000-10000 rpm for 2-3 minutes using a high-speed shearing machine, preferably at 6000-8000 rpm for 2 minutes.

[0024] The soy protein isolate (molecular weight 1.01 × 10⁻⁶) mentioned in step (4) 4 ~3.5×10 4The following ingredients are mixed in a mass ratio of 9.5–11:13–15:0.5–1.5:10–12:64–65:0.5–1:0.5–1, preferably 9.5–10:14–15:1–1.5:10:64:1:1.

[0025] The high-moisture extrusion conditions described in step (4) are set as follows: melt temperature 90-110℃, screw speed 30-90rpm, and mold cooling temperature 20-60℃, preferably a melt temperature of 100-110℃, a screw speed of 30-40rpm, and a mold cooling temperature of 50-60℃. After cooling in the mold, the material is placed at room temperature.

[0026] The plant-based salmon described above has a texture and flavor that are similar to those of fresh Norwegian salmon.

[0027] The beneficial effects of this invention are:

[0028] (1) The heat-stable high internal phase emulsion prepared by the present invention has a good protective effect on the unsaturated fatty acids in flaxseed oil. The high internal phase emulsion reduces the amount of primary oxidation product hydroperoxide and secondary oxidation product malondialdehyde generated by flaxseed oil oxidation by 46.34% and 30.48%, respectively, and is suitable for high-humidity extrusion environments.

[0029] (2) This invention provides a plant-based salmon, which is combined with a heat-stable high internal phase emulsion to provide polyunsaturated fatty acids. The overall nutrition, flavor and texture are close to those of real Norwegian salmon. Compared with traditional plant-based meat preparation, it achieves closeness in texture and nutrition, and provides a new idea for the development of subsequent plant-based meat products. Attached Figure Description

[0030] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0031] Figure 1 This is a laser confocal image of the high internal phase emulsion prepared according to Example 1 of the present invention.

[0032] Figure 2 This is a diagram showing the formation of hydrogen peroxide in a high internal phase emulsion prepared according to Example 1 of the present invention.

[0033] Figure 3 This is a diagram showing the formation of malondialdehyde in a high internal phase emulsion prepared according to Example 1 of the present invention.

[0034] Figure 4The TPA texture diagrams are of plant-based salmon and fresh Norwegian salmon prepared according to Examples 1-4 of the present invention, where A represents Example 1, B represents Example 3, E represents Green Garden plant-based salmon, F represents Qishan plant-based salmon, and G represents fresh Norwegian salmon.

[0035] Figure 5 These are electronic tongue images of plant-based salmon and fresh Norwegian salmon prepared according to Examples 1-4 of the present invention, where A represents Example 1, B represents Example 2, C represents Example 3, D represents Example 4, and G represents fresh Norwegian salmon.

[0036] Figure 6 The images are electronic nose flavor diagrams of plant-based salmon prepared according to Examples 1-4 of the present invention and commercially available salmon, where A represents Example 1, B represents Example 2, C represents Example 3, D represents Example 4, E represents Green Xiangyuan plant-based salmon, F represents Qi Shan plant-based salmon, and G represents Chongxian Norwegian salmon.

[0037] Figure 7 Sensory evaluation images of plant-based salmon prepared according to Examples 1-4 of the present invention and commercially available salmon, wherein A represents Example 1, B represents Example 2, C represents Example 3, D represents Example 4, E represents Green Xiangyuan plant-based salmon, F represents Qishan plant-based salmon, and G represents Chongxian Norwegian salmon.

[0038] Figure 8 The image shows the appearance of plant-based salmon prepared according to an embodiment of present invention 1, where A represents Example 1, B represents Chongxian Norwegian salmon, C represents Lvxiangyuan plant-based salmon, and D represents Qishan plant-based salmon. Detailed Implementation

[0039] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments, but it should be understood that the scope of protection of the present invention is not limited to the specific embodiments.

[0040] Unless otherwise specified, all reagents used in the examples can be purchased from the market. The hydroxypropyl distarch phosphate used in the experiment was purchased from Guangdong Zhendong Food Technology Co., Ltd. Experimental operations without specified temperature were all carried out at room temperature.

[0041] The laser confocal imaging method for the high internal phase emulsion in this embodiment is based on the method in the reference "Zeng Yuyan. Construction of Low-Saturation Whipped Cream Based on Lipid Crystal Pickering Fat Globules and Study on its Foam Stabilization Mechanism [D]. South China University of Technology, 2024," with slight modifications. The specific steps are as follows: Prepare 0.2wt% Nile Red staining solution using distilled water and 0.2wt% Nile Blue staining solution using anhydrous ethanol; take 1mL of O / W high internal phase emulsion in a test tube, add 50μL of Nile Red and 50μL of Nile Blue staining solution to each tube, and stain in the dark for 30min in advance; take a small amount of the stained emulsion on a glass slide, cover it with a coverslip, and take pictures and analyze the microstructure at wavelengths of 532nm and 633nm using the system software.

[0042] The test method for the primary oxide-hydroperoxide formation rate of the high internal phase emulsion and linseed oil in the examples is based on the method in the reference "Shen Shaodan. Design of high internal phase emulsion stabilized by ovalbumin-carboxymethyl starch sodium colloid and its inhibition of multiple harmful substances in biscuits [D]. Guangzhou, Guangdong: South China University of Technology, 2021." with slight modifications. The specific steps are as follows: In order to simulate the high temperature environment in the high humidity extrusion environment, the high internal phase emulsion was heated in an oil bath at 100℃, 110℃, and 120℃ for 15 min, respectively. Then, 0.1 g of the high internal phase Pickering emulsion after heat treatment at different temperatures and 1.5 mL of isocyanate were taken. Propanol and isooctane solution (1:3, v / v) were mixed, vortexed for 30 s, and centrifuged at 10000 r / min for 2 min. 200 μL of the supernatant was added to a mixture of n-butanol and methanol (1:2, v / v), along with 15 μL of ammonium thiocyanate solution (3.94 mol / L) and 15 μL of ferrous sulfate solution (0.132 mol / L barium chloride and 0.144 mol / L ferrous sulfate mixed in a 1:1 volume ratio). After mixing, the mixture was allowed to stand in the dark for 20 min, and the absorbance was measured at 510 nm using a microplate reader. A series of Fe concentrations were then used to measure the absorbance. 3+ Plot a standard curve for the solution, where the x-axis represents Fe. 3+ The concentration is plotted on the ordinate, and the absorbance of the solution at 510 nm is plotted on the ordinate. Substituting the obtained absorbance values ​​into the standard curve yields the corresponding Fe concentration. 3+ The concentration is denoted as C1 (mmol / L), the final solution volume is denoted as V (mL), and the mass of the emulsion or oil taken is denoted as m (g). One molecule of hydroperoxide oxidizes one molecule of Fe. 2+ The formula for calculating the content of hydroperoxides is as follows, where 2 is the conversion factor from mmol / Kg to meq / Kg:

[0043]

[0044] The test method for the formation rate of malondialdehyde (MDA) secondary oxide in the high internal phase emulsion and linseed oil in the examples is based on the method in the reference "Shen Shaodan. Design of high internal phase emulsion stabilized by ovalbumin-carboxymethyl starch sodium colloid and its inhibition of multiple harmful substances in biscuits [D]. Guangzhou, Guangdong: South China University of Technology, 2021." with slight modifications. The specific steps are as follows: In order to simulate the high temperature environment in the high-wet extrusion process, the high internal phase emulsion was heated in an oil bath at 100℃, 110℃ and 120℃ for 15 min, respectively. Then, a thiobarbituric acid reagent was prepared using 100 mL of 4 mol / L HCl, 0.375 g of thiobarbituric acid and 15 g of trichloroacetic acid. 0.1 g of high internal phase Pickering emulsion after heat treatment at different temperatures, 4 mL of thiobarbituric acid reagent, and 1.9 mL of distilled water were mixed and then subjected to a boiling water bath for 15 min. After cooling, the mixture was centrifuged at 7000 r / min for 10 min in a high-speed centrifuge. The supernatant was then measured at 532 nm using an ELISA reader. The standard curve was constructed using 1,1,3,3-tetraethoxypropane. One molecule of 1,1,3,3-tetraethoxypropane is completely hydrolyzed under acidic conditions to give one molecule of malondialdehyde. The standard curve was prepared using the molar concentration of 1,1,3,3-tetraethoxypropane, i.e., the molar concentration of malondialdehyde, as the x-axis and the absorbance of the solution at 532 nm as the y-axis. Substituting the obtained absorbance values ​​into the standard curve, the corresponding malondialdehyde concentration is denoted as C1 (mmol / L). The final total volume of the system is denoted as V (mL), and the mass of the emulsion or oil taken is denoted as m (g). The molar mass of malondialdehyde is 72.06. The formula for calculating the amount of malondialdehyde generated is as follows:

[0045]

[0046] The TPA texture test method for plant-based salmon in this embodiment is based on the method in the reference "Chiang JH, Loveday SM, Hardacre AK, et al. Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues[J]. Food Structure-Netherlands, 2019, 19:100102" with slight modifications. The specific steps are as follows: The plant-based salmon is evenly divided into pieces with a length of approximately 20 mm for testing. The specific parameter settings are as follows: Probe P / 6; pre- and post-test speed 2.00 mm / s; test speed 1.00 mm / s; sample compression degree 50%; interval between two compressions 2 s; trigger force 20 g.

[0047] The testing method for the plant-based salmon electronic tongue in this embodiment is referenced in "Ross C F. Considerations of the use of the electronic tongue in sensory science[J]. Current Opinion in Food Science, 2021, 40:87-93." The specific steps are as follows: Take more than 50g of different plant-based salmon and real salmon and grind them into minced meat in a blender for 1 minute. Place the minced meat in a resealable bag and heat it in a constant temperature water bath at 40℃ until the center of the meat reaches 40℃. Then take 50g of the sample and add 250mL of 40℃ distilled water at a mass ratio of 1:5 in the blender. Mix well in the blender for 1 minute. Centrifuge at 5000rpm for 10 minutes, let stand to separate the layers, take the supernatant into a 100mL centrifuge tube, add 15mL of petroleum ether to the supernatant, vortex for 10 minutes to mix thoroughly, remove the upper organic layer, and repeat three times to completely remove the oil. A quantitative aqueous solution was diluted to achieve a conductivity of 1-10 mS / cm for use in the taste analysis system, with deionized water as the blank background. The solutions used in the electronic tongue were prepared as follows: the reference solution consisted of 30 mM potassium chloride and 0.3 mM tartaric acid; the positive electrode membrane cleaning solution consisted of 0.1 mol / L potassium chloride solution, 0.01 mol / L potassium hydroxide solution, and 30% ethanol; the negative electrode membrane cleaning solution consisted of 0.1 mol / L hydrochloric acid solution and 30% ethanol.

[0048] The test method for the flavor of plant-based salmon using an electronic nose in this embodiment is based on the reference "Yin Y, Yu H, Chu B, et al. A sensor array optimization method of electronic nose based on elimination transform of Wilks statistic for discrimination of three kinds of vinegars[J]. Journal of Food Engineering, 2014, 127: 43-48.". The specific steps are as follows: Take 5g of plant-based and real salmon samples respectively into 25mL sample bottles. After stabilizing at room temperature for 30min, place them in a 40℃ water bath for 30min. During sample loading, insert the air inlet needle and the air replenishment needle into the sample bottle simultaneously to measure the volatile substances in the sample. Each group of samples is measured in parallel 3 times. The electronic nose operating parameters are set as follows: carrier gas flow rate is 200mL / min, injection flow rate is 200mL / min, cleaning time is 120s, measurement time is 120s, sampling time is 1s / group, and sample preparation time is 10s. Finally, the data from 80-83s of the sample are used as the results for summary and analysis.

[0049] The sensory evaluation test method for plant-based salmon in this embodiment is based on the reference "Chen X, He Z, He L, et al. Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction[J]. Lwt, 2023, 173: 114383." The specific steps are as follows: A sensory evaluation group of 8 people (aged 23-27; 4 males and 4 females) was formed. After training the group members, the group members evaluated and scored the aroma, color, appearance and taste of plant-based salmon and real salmon according to the sensory evaluation standards. The highest score was 10 points and the lowest score was 0 points.

[0050] The evaluators evaluate each factor individually, and the sum of the number of evaluators with the same evaluation level divided by the total number of evaluators yields the fuzzy matrix R. According to the principle of fuzzy mathematical transformation, the product of the weight set Q and the fuzzy matrix R is the fuzzy comprehensive score set T, i.e., "T = Q × R"; the total fuzzy mathematical comprehensive evaluation score W can be represented by the product of the fuzzy comprehensive score set T and the comment set P, i.e., "W = T × P".

[0051] Example 1

[0052] (1) Soy protein isolate with a mass concentration of 0.05 g / mL (molecular weight 2.5 × 10⁻⁶) was added. 4 The pH of the dispersion was adjusted to 3.5, hydrated at 4℃ for 24 h, then heated at 110℃ for 15 min, and subsequently cooled to 0℃. A gelatinized oxidized starch solution with a mass concentration of 0.05 g / mL (carboxyl content 1.95%, molecular weight 3.6 × 10⁻⁶) was then used. 5 (Gelatinization refers to heating at 95℃ for 15 min) and adjusting the pH to 3.5, the soy protein isolate dispersion and oxidized starch solution were mixed at a mass ratio of 3:1, while maintaining the pH at 3.5. The mixture was stirred at room temperature for 20 min, allowed to stand at 4℃ for 12 h, and then centrifuged to obtain soy protein isolate-oxidized starch composite particles. 4 g of the composite particles were dispersed in 20 mL of water to form an aqueous dispersion, which was then mixed with 80 mL of flaxseed oil and homogenized using a high-speed shear mill at 6000 rpm for 2 min to obtain a high internal phase emulsion with good thermal stability.

[0053] (2) Weigh out 15g of wheat gluten and 9.5g of soy protein isolate (molecular weight 2.5×10⁻⁶). 4 1.5 g hydroxypropyl distarch phosphate, 10 g high internal phase emulsion, 1 g β-carotene, 1 g fish flavoring and 64 g water were mixed and added to a twin-screw extruder. The extrusion parameters were set as follows: melt temperature 110℃, screw speed 30 rpm, and high wet extrusion was performed. The cooling die temperature was set at 60℃. After cooling, the mixture was placed at room temperature to obtain plant-based salmon.

[0054] The high internal phase emulsion prepared in this embodiment is subjected to laser confocal microscopy as follows: Figure 1 As shown, the soybean protein isolate-oxidized starch composite particles are distributed at the oil-water interface, exhibiting good interfacial wettability. They form a dense layer on the surface of spherical droplets, achieving stability of the high internal phase emulsion and protecting flaxseed oil.

[0055] In this embodiment, the amount of harmful lipid oxidation substances generated by the high internal phase emulsion is as follows: Figure 2 and Figure 3 As shown, after undergoing the same heat treatment (oil bath heating at 100℃, 110℃, or 120℃) as unprotected flaxseed oil alone, high internal phase emulsions containing the same mass of oil produced lower levels of hydroperoxides and malondialdehyde. The formation of hydroperoxides decreased by 46.34%, and the formation of malondialdehyde decreased by 30.48%, indicating that high internal phase emulsions can protect the oil phase of flaxseed oil and effectively inhibit oil oxidation.

[0056] The plant-based salmon TPA prepared in this embodiment has the following texture: Figure 4 As shown in A, the TPA texture of fresh Norwegian salmon is as follows: Figure 4 As shown in G in the figure. Compared with fresh Norwegian salmon, the results showed that the plant-based salmon had no significant difference in hardness, adhesiveness, chewiness, and elasticity compared with commercially available fresh Norwegian salmon, but its cohesion and resilience were slightly lower than those of fresh Norwegian salmon.

[0057] The plant-based salmon electronic tongue test prepared in this embodiment is as follows: Figure 5 As shown in A, the electronic tongue test of Chongxian Norwegian salmon is as follows: Figure 5 As shown in G in the figure. Compared with Norwegian salmon from Chongxian, the results show that the umami and lasting umami of plant-based salmon are close to those of Chongxian Norwegian salmon.

[0058] The flavor profile of the plant-based salmon electronic nose prepared in this embodiment is shown below. Figure 6 As shown in A, the flavor profile of the Norwegian salmon from Chongxian is as follows (using electronic nose technology). Figure 6 As shown in G in the figure. Compared with Norwegian salmon from Chongxian, the results show that the flavor profile of plant-based salmon is similar to that of Chongxian Norwegian salmon, but the response value is slightly lower.

[0059] The sensory evaluation score chart of the plant-based salmon prepared in this embodiment is shown below. Figure 7 As shown in Figure A, the sensory evaluation chart for Chongxian Norwegian salmon is as follows. Figure 7 As shown in Figure G. The sensory score of the prepared plant-based salmon was slightly lower than that of the Norwegian salmon from Chongxian. The appearance of the prepared plant-based salmon is shown in Figure G. Figure 8 As shown in Figure A, the appearance of the Chongxian Norwegian salmon is as follows. Figure 8 As shown in Figure B, compared to the two commercially available plant-based salmon, the plant-based salmon prepared in this example shows significant improvement in fiber structure and morphology.

[0060] Example 2

[0061] (1) Soy protein isolate with a mass concentration of 0.05 g / mL (molecular weight 2.5 × 10⁻⁶) was added. 4 The pH of the dispersion was adjusted to 3.5, hydrated at 4℃ for 24 h, then heated at 110℃ for 15 min, and subsequently cooled to 0℃. A gelatinized oxidized starch solution with a mass concentration of 0.05 g / mL (carboxyl content 1.95%, molecular weight 3.6 × 10⁻⁶) was then used. 5(Gelatinization refers to heating at 95℃ for 15 min) and adjusting the pH to 3.5, the soy protein isolate dispersion and oxidized starch solution were mixed at a mass ratio of 3:1, while maintaining the pH at 3.5. The mixture was stirred uniformly at room temperature for 20 min, allowed to stand at 4℃ for 12 h, and then centrifuged to obtain soy protein isolate-oxidized starch composite particles. 4 g of the composite particles were dispersed in 20 mL of water to form an aqueous dispersion, which was then mixed with 80 mL of flaxseed oil and homogenized using a high-speed shear mill at 6000 rpm for 2 min to obtain a high internal phase emulsion with good thermal stability.

[0062] (2) Weigh out 15g of wheat gluten and 9.5g of soy protein isolate (molecular weight 2.5×10⁻⁶). 4 1.5 g of hydroxypropyl distarch phosphate, 64 g of water, 10 g of high internal phase emulsion, and 1 g of β-carotene were mixed and then added to a twin-screw extruder. The extrusion parameters of the twin-screw extruder were set as follows: melt temperature 110℃, screw speed 30 rpm, and high wet extrusion was performed. The cooling die temperature was set at 60℃. After cooling, the mixture was placed at room temperature to obtain plant-based salmon.

[0063] The high internal phase emulsion prepared in this embodiment is subjected to laser confocal microscopy as follows: Figure 1 As shown, the soybean protein isolate-oxidized starch composite particles are distributed at the oil-water interface, exhibiting good interfacial wettability. They form a dense layer on the surface of spherical droplets, achieving stability of the high internal phase emulsion and protecting flaxseed oil.

[0064] In this embodiment, the amount of harmful lipid oxidation substances generated by the high internal phase emulsion is as follows: Figure 2 and Figure 3 As shown, after undergoing the same heat treatment (oil bath heating at 100℃, 110℃, or 120℃) as unprotected flaxseed oil alone, high internal phase emulsions containing the same mass of oil produced lower levels of hydroperoxides and malondialdehyde. The formation of hydroperoxides decreased by 46.34%, and the formation of malondialdehyde decreased by 30.48%, indicating that high internal phase emulsions can protect the oil phase of flaxseed oil and effectively inhibit oil oxidation.

[0065] The plant-based salmon electronic tongue test prepared in this embodiment is as follows: Figure 5 As shown in B, the electronic tongue test of Chongxian Norwegian salmon is as follows: Figure 5 As shown in G in the figure. Compared with Norwegian salmon from Chongxian, the results show that the umami and lasting umami of the plant-based salmon are close to those of Chongxian Norwegian salmon, but the bitterness and astringency are more prominent.

[0066] The flavor profile of the plant-based salmon electronic nose prepared in this embodiment is shown below. Figure 6 As shown in B, the flavor profile of the Norwegian salmon from Chongxian is as follows (using an electronic nose). Figure 6 As shown in G in the figure. Compared with Norwegian salmon from Chongxian, the results show that the flavor profile of plant-based salmon is similar to that of Chongxian Norwegian salmon, but the response value is slightly lower.

[0067] The sensory evaluation score chart of the plant-based salmon prepared in this embodiment is shown below. Figure 7 As shown in B in the figure. The sensory score of the prepared plant-based salmon was slightly lower than that of Example 1.

[0068] Example 3

[0069] Flaxseed oil was added during the extrusion process. 15g of wheat gluten and 9.5g of soy protein isolate (molecular weight 2.5×10⁻⁶) were weighed out. 4 The following ingredients were mixed: 1.5 g hydroxypropyl distarch phosphate, 64 g water, 10 g flaxseed oil, 1 g β-carotene, and 1 g fish flavoring. After mixing, the mixture was added to a twin-screw extruder. The extrusion parameters of the twin-screw extruder were set as follows: melt temperature 110℃, screw speed 30 rpm. High-wet extrusion was performed, and the cooling die temperature was set at 60℃. After cooling for 5 minutes, plant-based salmon was obtained.

[0070] The plant-based salmon TPA prepared in this embodiment has the following texture: Figure 4 As shown in B, the TPA texture of fresh Norwegian salmon is as follows: Figure 4 As shown in G in the figure. Compared with fresh Norwegian salmon, the results showed that the plant-based salmon had no significant difference in hardness, adhesiveness, chewiness, and elasticity compared with commercially available fresh Norwegian salmon, but its cohesion and resilience were slightly lower than those of fresh Norwegian salmon.

[0071] The plant-based salmon electronic tongue test prepared in this embodiment is as follows: Figure 5 As shown in C, the electronic tongue test of Chongxian Norwegian salmon is as follows: Figure 5 As shown in G in the figure. Compared with Norwegian salmon from Chongxian, the results show that the umami and lasting umami of the plant-based salmon are close to those of Chongxian Norwegian salmon, but the bitterness and astringency are more prominent.

[0072] The flavor profile of the plant-based salmon electronic nose prepared in this embodiment is shown below. Figure 6 As shown in C, it is from Norway. Compared with Fresh Norwegian salmon, the results show that the flavor profile of the plant-based salmon is similar to that of Fresh Norwegian salmon, but the response value is slightly lower.

[0073] The sensory evaluation score chart of the plant-based salmon prepared in this embodiment is shown below. Figure 7 As shown in C in the figure. The sensory score of the prepared plant-based salmon was lower than that of Example 2.

[0074] Example 4

[0075] Flaxseed oil was added during the extrusion process. 15g of wheat gluten and 9.5g of soy protein isolate (molecular weight 2.5×10⁻⁶) were weighed out. 4 The following ingredients were mixed: 1.5 g hydroxypropyl distarch phosphate, 64 g water, 10 g flaxseed oil and 1 g β-carotene. After mixing, the mixture was added to a twin-screw extruder. The extrusion parameters of the twin-screw extruder were set as follows: melt temperature 110℃, screw speed 30 rpm. High-wet extrusion was performed, and the cooling die temperature was set at 60℃. After cooling for 5 minutes, plant-based salmon was obtained.

[0076] The plant-based salmon electronic tongue test prepared in this embodiment is as follows: Figure 5 As shown in D, the electronic tongue test of Chongxian Norwegian salmon is as follows: Figure 5 As shown in G in the figure. Compared with Norwegian salmon from Chongxian, the results show that the umami and lasting umami of the plant-based salmon are close to those of Chongxian Norwegian salmon, but the bitterness and astringency are more prominent.

[0077] The flavor profile of the plant-based salmon electronic nose prepared in this embodiment is shown below. Figure 6 As shown in D, the electronic nose flavor profile of Chongxian Norwegian salmon is as follows. Figure 6 As shown in G in the figure. Compared with Norwegian salmon from Chongxian, the results show that the flavor profile of plant-based salmon is similar to that of Chongxian Norwegian salmon, but the response value is slightly lower.

[0078] The sensory evaluation score chart of the plant-based salmon prepared in this embodiment is shown below. Figure 7 As shown in D in the figure. The sensory score of the prepared plant-based salmon was lower than that of Example 3.

[0079] Among the plant-based salmon prepared in Examples 1-4, the electronic tongue test and electronic nose flavor were very close to those of the Norwegian salmon from Chongxian. The plant-based salmon obtained in Example 1 was the closest in texture, electronic tongue taste, umami and sustained umami flavor, and had the lowest bitterness and astringency compared to the Norwegian salmon from Chongxian. Furthermore, the appearance and fibrous structure of the prepared plant-based salmon were similar to those of the Norwegian salmon from Chongxian.

[0080] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A plant-based salmon, characterized in that... Plant-based salmon is prepared by mixing soy protein isolate, wheat gluten, hydroxypropyl distarch phosphate, high internal phase emulsion, drinking water, β-carotene and fish flavoring in a mass ratio of 9.5-11:13-15:0.5-1.5:10-12:64-65:0.5-1:0.5-1 and then extruding the mixture using a high-wet extrusion method. The high internal phase emulsion is prepared by mixing soy protein isolate, oxidized starch, drinking water and flaxseed oil in a mass ratio of 3-10:1-2:15-20:74.4-79.

1.

2. A method for preparing plant-based salmon according to claim 1, characterized in that... Includes the following steps: (1) Mix soy protein isolate with drinking water to form an aqueous dispersion of soy protein isolate, adjust its pH to 3-5, hydrate it at low temperature first, then heat it, and then cool it to 0-4℃ for later use. (2) Mix oxidized starch with water and heat to gelatinize to obtain gelatinized oxidized starch aqueous solution. Adjust its pH to 3-3.5, then mix it with the solution prepared in step (1) at room temperature and keep the pH 3-3.5 unchanged. Stir for 20-30 min, let it stand at 0-4℃ for 12-24 h, and then centrifuge to obtain soybean protein isolate-oxidized starch composite particles. (3) The soybean protein isolate-oxidized starch composite particles obtained in step (2) are dispersed in drinking water to form an aqueous dispersion of soybean protein isolate-oxidized starch composite particles. Then the dispersion is mixed with flaxseed oil and then sheared and homogenized to obtain a high internal phase emulsion. (4) Mix soy protein isolate, wheat gluten, hydroxypropyl distarch phosphate, high internal phase emulsion, β-carotene, fish flavoring and drinking water, and add the mixture into the feed port of a twin-screw extruder. High-moisture extrusion yields plant-based salmon.

3. The method for preparing plant-based salmon according to claim 2, characterized in that: The concentration of the aqueous dispersion of soy protein isolate mentioned in step (1) is 0.05–0.1 g / mL; the molecular weight of soy protein isolate is 1.01 × 10⁻⁶. 4 ~3.5×10 4 g / mol; the low-temperature hydration refers to hydration at 0-4℃ for 24-48h; the heating refers to heating treatment at 100-120℃ for 15-30min.

4. The method for preparing plant-based salmon according to claim 2, characterized in that: The oxidized starch described in step (2) has a carboxyl content of 1.95% and a molecular weight of 3.6 × 10⁻⁶. 5 ~8.0×10 5 g / mol; the amount of oxidized starch and water used in step (2) is such that the concentration of oxidized starch in the mixed solution is 0.05-0.1 g / mL; the heating gelatinization refers to heating at 95-100℃ for 10-20 min; The mixing mentioned in step (2) refers to mixing with soy protein isolate and oxidized starch at a mass ratio of 3-10:1-2.

5. The method for preparing plant-based salmon according to claim 2, characterized in that: The amounts of soy protein isolate-oxidized starch composite particles, drinking water and flaxseed oil used in step (3) are such that the mass ratio of soy protein isolate, oxidized starch, drinking water and flaxseed oil is 3-10:1-2:15-20:74.4-79.

1.

6. The method for preparing plant-based salmon according to claim 2, characterized in that: The shearing homogenization mentioned in step (3) refers to homogenizing for 2 to 3 minutes using a high-speed shearing machine at a speed of 6000 to 10000 rpm.

7. The method for preparing plant-based salmon according to claim 2, characterized in that: The soy protein isolate, gluten, hydroxypropyl distarch phosphate, high internal phase emulsion, water, β-carotene and fish flavoring described in step (4) are mixed in a mass ratio of 9.5-11:13-15:0.5-1.5:10-12:64-65:0.5-1:0.5-1.

8. The method for preparing plant-based salmon according to claim 2, characterized in that: The high-moisture extrusion conditions described in step (4) are set as follows: melt temperature 90-110℃, screw speed 30-90rpm, mold cooling temperature 20-60℃, and the mold is cooled to room temperature after cooling.

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