Extrusion of Fish Meat Paste with Organic Acid for Meat-Like Texture
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Solution Overview
Problem
Fish and chicken meat products lack the hardness and elasticity of livestock meat, making it difficult to create processed foods with a nonuniform texture similar to livestock meat sausages.
Innovation Solution
Subjecting minced fish or chicken meat paste to an extruder with an organic acid while heating and agitating simultaneously to achieve a livestock meat-like texture, balancing denaturation and solidification for a protein material with desired hardness and elasticity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If fish or chicken meat paste is processed using conventional methods, then the processing is simple, but the resulting product lacks hardness and elasticity compared to livestock meat
Solution Approach 1:
The patent applies parameter changes by controlling pH through organic acid addition and temperature through heating during extrusion. These parameter changes induce protein denaturation and aggregation, transforming the texture properties of fish or chicken meat paste to achieve livestock meat-like hardness and elasticity without requiring complex processing equipment
Solution Approach 2:
The extruder device performs multiple functions simultaneously: it mixes the meat paste with organic acid, heats the mixture to induce denaturation, and agitates to promote uniform protein aggregation. This multi-functionality achieves complex texture modification using a single processing step, resolving the contradiction between improved strength and device complexity
2Shape
If fish meat sausage is made with uniform texture, then the processing is straightforward, but it lacks the nonuniform texture characteristic of livestock meat sausages
Solution Approach 1:
The patent creates local quality variations within the meat paste by inducing controlled protein aggregation during extrusion. The organic acid causes localized denaturation and fibrous structure formation, creating regions of varying texture density that mimic the nonuniform structure of livestock meat sausages while maintaining overall product uniformity
Solution Approach 2:
The extrusion process dynamically controls the aggregation state of proteins through varying shear forces, temperature gradients, and pH conditions along the extruder. This dynamic processing creates a heterogeneous microstructure with both aggregated fibrous regions and smoother areas, achieving natural-looking nonuniform texture
3Strength
If organic acid and heating are applied to meat paste, then livestock meat-like texture is achieved, but the process requires simultaneous control of multiple parameters
Solution Approach 1:
The patent merges multiple processing functions into a single extrusion step. The extruder simultaneously delivers organic acid, applies heat, and provides mechanical agitation, combining pH control, thermal treatment, and mixing operations into one integrated process that achieves livestock meat-like texture without requiring sequential complex processing steps
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 method produces a protein material with a granular form and texture similar to collagen-based livestock meat, enhancing the texture of fish and chicken meat products to mimic livestock meat, suitable for various food applications such as sausages and hamburger steaks.
Implementation Method 1
performing an addition of an organic acid and a heating at the same time, with respect to a paste of an animal protein
Implementation Method 2
performing an addition of an organic acid and a heating at the same time
Data Source
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AI summary
A protein material having a novel texture is provided by imparting hardness and elasticity comparable to livestock meats to an animal protein material such as fish meat or chicken meat that is inferior in hardness and elasticity to livestock meats. Provided is a method for manufacturing a protein material having a livestock meat-like texture, said method being characterized by comprising adding an organic acid to a paste of fish meat or chicken meat and, at the same time, heating the mixture. It is preferred to perform the addition of the organic acid and heating by using an extruder or a silent cutter. Alternately, it is preferred to add an organic acid preparation, said organic acid preparation exerting the function of the organic acid upon heating, to the chicken meat or fish meant paste and, after cutting into pieces, heating the mixture. As the organic acid, any of acetic acid, citric acid, succinic acid or gluconic acid or a mixture thereof is preferable. Also, it is preferred that the organic acid is added in an amount of 0.1-1.0 wt% relative to the chicken or fish meat and the extruder is driven at a screw rotation speed of 50-250 rpm and at a barrel temperature of 80-200°C. The livestock meat-like protein material is in the form of grains having a hardness of 8-30 N, a pH value of 5-7, a moisture content of 70-85% and a grain size of 0.2-10 mm.