Dimethyl Sulphide Stabilization in Minced-Fish Flavouring
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Solution Overview
Problem
The existing processes for producing frozen surimi result in the loss of desirable flavors due to repeated washing, requiring additional flavoring with dimethyl sulphide (DMS), which is volatile and unstable, often forming undesirable films and requiring expensive and harsh emulsion manufacturing processes.
Innovation Solution
A flavoring composition comprising 0.1 to 30 wt% dimethyl sulphide and a cellulose ether derivative with at least 2.5% hydroxyalkyl substituents, where the weight ratio of DMS to the derivative is 8:1 or less, stabilizes the DMS and maintains its stability during storage and processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If DMS is used to restore desirable flavour in surimi, then the flavour profile is improved, but the volatility and instability of DMS causes it to evaporate quickly and form undesirable films
Solution Approach 1:
The patent introduces a specific emulsifier system comprising soy lecithin (0.01-5 wt%) and/or mono- and diglycerides of fatty acids (0.01-5 wt%) as intermediary substances that mediate between the hydrophobic DMS and the aqueous surimi matrix. This emulsifier system forms stable microemulsions that trap DMS molecules, preventing their evaporation and film formation while maintaining the desired flavour profile.
Solution Approach 2:
The patent changes the physical-chemical parameters of DMS by controlling its concentration (0.1-30 wt%) and adjusting the emulsifier ratio. By optimizing these parameters and using gentle processing at controlled temperatures (20-50°C), the patent transforms DMS from a volatile, unstable component into a stabilized flavouring composition that maintains reliability during storage and processing.
2Stability of the object's composition
If emulsion is used to stabilize DMS, then the stability is improved, but the emulsion requires harsh processing conditions that generate heat and drive off volatile DMS
Solution Approach 1:
The patent replaces harsh mechanical emulsion processes (high pressure, high shear) with a chemical substitution approach using specific emulsifiers that spontaneously form stable microemulsions under gentle mixing conditions. This substitution eliminates the need for intense mechanical energy input that generates heat and drives off volatile DMS, achieving stability through molecular-level emulsification rather than mechanical force.
Solution Approach 2:
The patent changes the processing parameters by conducting emulsification at mild temperatures (20-50°C) and using low-shear mixing, in contrast to conventional high-temperature, high-shear processes. This parameter optimization prevents DMS evaporation during processing while still achieving stable emulsion formation through the selective use of soy lecithin and/or mono- and diglycerides of fatty acids.
3Object-affected harmful factors
If repeated washing is used to remove undesirable fish odours, then the odour is improved, but desirable flavours are also removed
Solution Approach 1:
The patent selectively extracts and restores only the desirable flavour components. By identifying and isolating dimethyl sulphide (DMS) as the key flavour compound, the patent extracts it from natural surimi sources and reintroduces it in controlled amounts (0.1-30 wt%) to restore the authentic seafood flavour that was lost during washing, without requiring the removal of all flavour compounds.
Solution Approach 2:
The patent discards the undesirable fishy odours through washing while recovering and restoring the desirable seafood flavour through controlled DMS addition. The emulsion system ensures that the recovered DMS remains stable and does not form films or evaporate, effectively separating the harmful odour removal from the beneficial flavour restoration.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition effectively retains the desired flavor profile with reduced DMS levels, avoiding film formation and harsh processing conditions, ensuring stability and cost-effectiveness in the production of minced-fish products.
Implementation Method 1
One approach to stabilize DMS in surimi products is to generate an emulsion of the DMS, which is hydrophobic, with certain hydrophilic ingredients.
Implementation Method 2
DMS is a volatile component that evaporates undesirably quickly upon storage such that product containing it lose a significant part of the crab-like tope note.
Data Source
AI summary
A flavoring composition for a minced-fish product comprises from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavoring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative comprises at least 2.5% by weight of hydroxyalkyl substituents.