CN115137046A - Method for improving freeze-thaw stability of high-moisture emulsified minced fillet gel and product thereof - Google Patents
Method for improving freeze-thaw stability of high-moisture emulsified minced fillet gel and product thereof Download PDFInfo
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- CN115137046A CN115137046A CN202210596588.6A CN202210596588A CN115137046A CN 115137046 A CN115137046 A CN 115137046A CN 202210596588 A CN202210596588 A CN 202210596588A CN 115137046 A CN115137046 A CN 115137046A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
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Abstract
The invention discloses a method for improving freeze-thaw stability of high-moisture emulsified minced fillet gel and a product thereof. Wherein the emulsification involves the preparation of a pickering emulsion: firstly, homogenizing and emulsifying the soybean protein isolate aqueous phase dispersion liquid and the vegetable oil according to a certain proportion, forming a soy protein isolate stable emulsion; thereafter, a hydrocolloid is added to the emulsion and again homogenized and emulsified at high speed to form a soy protein isolate-hydrocolloid stable emulsion. The invention recombines the water, the vegetable oil, the soybean protein isolate and the hydrophilic colloid added in the high-moisture emulsified minced fillet gel, constructs the pickering emulsion with stable soybean protein isolate-hydrophilic colloid, and effectively improves the freeze-thaw stability of the products. The method is simple to operate, and the product improved by the emulsion has high freeze-thaw stability and wide application prospect.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a method for improving freeze-thaw stability of high-moisture emulsified minced fillet gel and a product thereof.
Background
At present, surimi and surimi products become one of the most industrialized and large-scale products in aquatic product processing, and the processing of the surimi and surimi products plays an important role in improving the processing rate and industrial benefit of aquatic products. At present, the commercial minced fillet products are mainly frozen and boiling-resistant products, the moisture content of the products is low, the starch content of the products is high, and most of the products have high hardness and poor tenderness. In contrast, the emulsified minced fillet products such as clear soup fish balls, sand ditch fish balls, four-treasure fish balls and the like are popular with consumers because of smooth and tender mouthfeel and delicious taste. However, the emulsified minced fillet product has high water content, is easy to cause juice loss, protein freezing denaturation and the like in the long-term freezing and freezing-thawing process to cause the reduction of the edible quality, has large preservation difficulty, is still in the manual processing level so far, and is difficult to realize remote circulation and sale. Therefore, the method realizes the industrial production of the traditional characteristic emulsified minced fillet gel product with tender and smooth mouthfeel, improves the freeze-thaw stability, and has important practical significance.
Although in published literature reports, the patent with publication No. CN106332952A, "a method for improving the anti-freezing performance of frozen surimi" discloses a composite anti-freezing agent (trehalose, sodium lactate, vitamin C, glucose, sodium diacetate and maltodextrin) for improving the anti-freezing performance of surimi; patent publication No. CN109007779B, "a frozen surimi compound water-retaining agent and its preparation method and application" discloses a method for preparing a composite uniform water-retaining agent (carrageenan oligosaccharide liposome, soybean protein isolate, sodium caseinate, sucrose ester, maltodextrin and sodium diacetate) by using dynamic high-pressure microjet to improve the water holding capacity of frozen surimi and reduce the dropping loss of the thawed surimi.
However, the above-mentioned published patents are directed to improving the freeze denaturation of proteins and the water holding capacity of raw surimi during the frozen storage of frozen surimi, and there are few reports on how to solve the poor freeze-thaw stability of thermoformed high-moisture emulsified surimi products, and the problem has not been effectively solved.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide a method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel.
In order to solve the technical problems, the invention provides the following technical scheme: a method for improving freeze-thaw stability of high-moisture emulsified minced fillet gel comprises,
unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
beating: placing the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 1000-3000 r/min;
salt chopping: adding salt into the mashed fish, and continuously chopping for 2min under the condition of 1000-3000 r/min;
emulsification: preparing pickering emulsion from water, vegetable oil, soybean protein isolate and hydrophilic colloid, and adding minced fillet chopped by salt;
mixing and chopping: continuously chopping and mixing the mixture for 3min under the condition of 1000-3000 r/min to obtain emulsified minced fillet sol;
heating and forming: and (3) putting the emulsified minced fillet sol into a mould, carrying out two-stage heating forming, heating for 30min under the condition of water bath, and then heating for 30min at the temperature of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
As a preferable embodiment of the method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel of the present invention, wherein: the temperature in the processes of kneading, salt chopping, mixing and chopping is controlled below 10 ℃.
As a preferable embodiment of the method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel of the present invention, wherein: the blending comprises the steps of placing unfrozen minced fillet into a chopping mixer, and chopping for 1min under the condition of 1000-3000 r/min; after 30s pause, chopping was continued under the same conditions for 1min.
As a preferable embodiment of the method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel of the present invention, wherein: the salt chopping comprises the step of chopping the minced fillet with the salt addition amount of 1.5-3.0% of the total mass of the minced fillet after the minced fillet is mashed.
As a preferable embodiment of the method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel of the invention, wherein: the emulsification, wherein the vegetable oil comprises one or more of soybean oil, sunflower seed oil and peanut oil.
As a preferable embodiment of the method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel of the present invention, wherein: and (3) emulsifying, wherein the hydrophilic colloid comprises one or more of sodium alginate, konjac glucomannan and carrageenan.
As a preferable embodiment of the method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel of the invention, wherein: the preparation method is used for preparing the pickering emulsion,
comprises adding soybean protein isolate into water phase, and magnetically stirring at 4 deg.C for 2 hr to obtain soybean protein isolate water phase dispersion;
mixing the soybean protein isolate aqueous phase dispersion with vegetable oil, and homogenizing for 1-3 min under the condition of 8000-15000 r/min to obtain soybean protein isolate stable pickering crude emulsion;
adding the hydrophilic colloid into the crude emulsion, and continuously homogenizing for 1-3 min under the condition of 8000-15000 r/min to obtain the soy isolate protein-hydrophilic colloid stable pickering emulsion.
As a preferable embodiment of the method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel of the present invention, wherein: the addition amount of the soybean protein isolate is 1 to 5 percent of the mass of the added water phase; the rotating speed of magnetic stirring is 300-500 r/min;
the mixing ratio of the soybean protein isolate aqueous phase dispersion liquid to the vegetable oil is 2:1 to 4:1;
the addition amount of the hydrophilic colloid is 0.1-2% of the stable Pickering emulsion of the soy protein isolate.
As a preferable embodiment of the method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel of the present invention, wherein: the mixing and chopping comprises the following steps of,
chopping and mixing minced fillet after salt chopping for 1min under the condition of 1000-3000 r/min; after pausing for 30s, chopping for 1min under the same conditions; suspending for 30s, chopping and stirring for 1min under the same conditions for 3min to obtain emulsified minced fillet sol; and emulsifying, wherein the mass ratio of the minced fillet chopped by the salt to the pickering emulsion is 1:1 to 3:1.
the invention further aims to overcome the defects in the prior art and provide a product prepared by the method for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel, wherein after 4 times of freeze-thaw cycles, the water holding capacity of the product is 78.86-85.57%, and the loss rate of juice is 1.10-2.20%.
The invention has the beneficial effects that:
(1) According to the invention, based on the freeze-thaw stability process for constructing a stable emulsion system to improve the high-moisture emulsified surimi gel, on one hand, the designed Pickering emulsion system realizes rearrangement and stabilization of the water phase and the oil phase which are not mutually soluble, and the formed soybean protein isolate-hydrophilic colloid network framework inhibits migration of the water phase and the oil phase; on the other hand, the addition of the emulsion promotes the formation of a three-dimensional network structure of the surimi gel, and improves the water binding capacity of the gel. The optimized process for improving the freeze-thaw stability of the high-moisture emulsified minced fillet gel is adopted, the stable pickering emulsion of the soy protein isolate-hydrophilic colloid is added into the minced fillet sol after salt cutting, and then the mixture is cut, mixed, heated and molded. After 4 times of freeze-thaw cycles, compared with a control group (water, vegetable oil and soybean protein isolate) which is directly emulsified, the water holding capacity of the high-moisture emulsified minced fillet gel prepared by the method of adding the emulsion is improved by 3.14-13.70%, and the loss rate of the juice is reduced by 56.00-78.00%.
(2) The invention relates to a method for improving freeze-thaw stability of a high-moisture emulsified protein gel product based on a method for constructing Pickering emulsion, which reconstructs moisture, grease, soy protein isolate and hydrophilic colloid added in high-moisture emulsified surimi gel, designs and prepares a stable emulsifying system, realizes rearrangement of the moisture and the grease on the basis of not adding any other surfactants, and provides the method for improving freeze-thaw stability of the high-moisture emulsified protein gel product based on the method for constructing the Pickering emulsion.
(3) The method has the advantages of simple process, short time consumption, low cost and wide application and popularization prospects.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a process flow diagram according to an embodiment of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and it will be appreciated by those skilled in the art that the present invention may be practiced without departing from the spirit and scope of the present invention and that the present invention is not limited by the specific embodiments disclosed below.
Furthermore, the references herein to "one embodiment" or "an embodiment" refer to a particular feature, structure, or characteristic that may be included in at least one implementation of the present invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
(1) Unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 2000 r/min;
(3) Salt chopping: adding 2.5% (m/m) of salt into the mashed fish, and chopping for 2min at 2000 r/min;
(4) Emulsification: firstly, adding 4.0 percent (m/m) of soy protein isolate into a water phase, and magnetically stirring for 2 hours at the temperature of 4 ℃ to obtain a soy protein isolate water-phase dispersion liquid; then mixing the soybean protein isolate aqueous phase dispersion liquid with vegetable oil according to the ratio of 3:1 (m/m), homogenizing for 2min at 15000r/min to obtain soybean protein isolate stable pickering crude emulsion; and then, adding 0.5 percent (m/m) of sodium alginate into the coarse emulsion, and continuing homogenizing for 2min under the condition of 15000r/min to obtain the pickering emulsion with stable soy protein isolate-sodium alginate. Finally, adding the pickering emulsion into the salt-chopped surimi sol (emulsion is added, and the mass ratio of the salt-chopped surimi to the pickering emulsion is 1.4;
(5) Mixing and chopping: chopping the mixture at 2000r/min for 3min to obtain emulsified minced fish sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel. The process flow diagram in this example is shown in fig. 1.
Example 2
(1) And (3) unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping and mixing for 2min under the condition of 2000 r/min;
(3) Salt chopping: adding 2.5% (m/m) of salt into the mashed fish, and chopping for 2min at 2000 r/min;
(4) Emulsification: firstly, adding 4.0 percent (m/m) of soy protein isolate into a water phase, and magnetically stirring for 2 hours at the temperature of 4 ℃ to obtain a soy protein isolate water-phase dispersion liquid; then mixing the soybean protein isolate aqueous phase dispersion liquid with vegetable oil according to the ratio of 3:1 (m/m), homogenizing for 2min at 15000r/min to obtain soybean protein isolate stable pickering crude emulsion; is connected withLower partThen, 1.0 percent (m/m) of sodium alginate is added into the coarse emulsion, and the mixture is continuously homogenized for 2min under the condition of 15000r/min, so as to obtain the pickering emulsion with stable soy protein isolate-sodium alginate. Finally, adding the pickering emulsion into the salt-chopped surimi sol (emulsion is added, and the mass ratio of the salt-chopped surimi to the pickering emulsion is 1.4;
(5) Mixing and chopping: continuously chopping the mixture for 3min at 2000r/min to obtain emulsified minced fillet sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
Example 3
(1) And (3) unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 2000 r/min;
(3) Salt cutting: adding 2.5% (m/m) of salt into the mashed fish, and chopping for 2min at 2000 r/min;
(4) Emulsification: firstly, adding 4.0 percent (m/m) of soybean protein isolate into a water phase, and magnetically stirring for 2 hours at the temperature of 4 ℃ to obtain a soybean protein isolate water-phase dispersion liquid; then mixing the soybean protein isolate aqueous phase dispersion liquid with vegetable oil according to the ratio of 3:1 (m/m), homogenizing for 2min at 15000r/min to obtain soybean protein isolate stable pickering crude emulsion; and then adding 1.5 percent (m/m) of sodium alginate into the coarse emulsion, and continuing homogenizing for 2min under the condition of 15000r/min to obtain the pickering emulsion with stable soy protein isolate-sodium alginate. Finally, adding the pickering emulsion into the salt-chopped surimi sol (emulsion is added, and the mass ratio of the salt-chopped surimi to the pickering emulsion is 1.4;
(5) Mixing and chopping: continuously chopping the mixture for 3min at 2000r/min to obtain emulsified minced fillet sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
Example 4
(1) Unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 2000 r/min;
(3) Salt chopping: adding 2.5% (m/m) of salt into the mashed fish, and chopping for 2min at 2000 r/min;
(4) Emulsification: firstly, adding 4.0 percent (m/m) of soybean protein isolate into a water phase, and magnetically stirring for 2 hours at the temperature of 4 ℃ to obtain a soybean protein isolate water-phase dispersion liquid; then mixing the soybean protein isolate aqueous phase dispersion liquid with vegetable oil according to the ratio of 3:1 (m/m), homogenizing for 2min at 15000r/min to obtain soybean protein isolate stable pickering crude emulsion; and then, adding 0.2 percent (m/m) of konjac glucomannan into the coarse emulsion, and continuing homogenizing for 2min under the condition of 15000r/min to obtain the stable pickering emulsion of the soy isolate protein-konjac glucomannan. Finally, adding the pickering emulsion into the salt-chopped surimi sol (emulsion is added, and the mass ratio of the salt-chopped surimi to the pickering emulsion is 1.4;
(5) Mixing and chopping: chopping the above mixture at 2000r/min for 3min, obtaining emulsified minced fillet sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
Example 5
(1) And (3) unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 2000 r/min;
(3) Salt chopping: adding 2.5% (m/m) of salt into the mashed fish, and chopping for 2min at 2000 r/min;
(4) Emulsification: firstly, adding 4.0 percent (m/m) of soy protein isolate into a water phase, and magnetically stirring for 2 hours at the temperature of 4 ℃ to obtain a soy protein isolate water-phase dispersion liquid; then mixing the soybean protein isolate aqueous phase dispersion liquid with vegetable oil according to the ratio of 3:1 (m/m), homogenizing for 2min at 15000r/min to obtain soybean protein isolate stable pickering crude emulsion; and then, adding 0.5 percent (m/m) of konjac glucomannan into the coarse emulsion, and continuing homogenizing for 2min under the condition of 15000r/min to obtain the stable pickering emulsion of the soy isolate protein-konjac glucomannan. Finally, adding the pickering emulsion into the minced fillet sol after salt chopping (emulsion is added, and the mass ratio of the minced fillet after salt chopping to the pickering emulsion is 1.4;
(5) Mixing and chopping: continuously chopping the mixture for 3min at 2000r/min to obtain emulsified minced fillet sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
Example 6
(1) Unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 2000 r/min;
(3) Salt chopping: adding 2.5% (m/m) of salt into the mashed fish, and chopping for 2min at 2000 r/min;
(4) Emulsification: firstly, adding 4.0 percent (m/m) of soy protein isolate into a water phase, and magnetically stirring for 2 hours at the temperature of 4 ℃ to obtain a soy protein isolate water-phase dispersion liquid; then mixing the soybean protein isolate aqueous phase dispersion liquid with vegetable oil according to the ratio of 3:1 (m/m), homogenizing for 2min at 15000r/min to obtain soybean protein isolate stable pickering crude emulsion; and then adding 1.0 percent (m/m) of konjac glucomannan into the coarse emulsion, and continuing homogenizing for 2min under the condition of 15000r/min to obtain the stable pickering emulsion of soy isolate protein-konjac glucomannan. Finally, adding the pickering emulsion into the salt-chopped surimi sol (emulsion is added, and the mass ratio of the salt-chopped surimi to the pickering emulsion is 1.4;
(5) Mixing and chopping: continuously chopping the mixture for 3min at 2000r/min to obtain emulsified minced fillet sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
Comparative example 1
(1) Unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 2000 r/min;
(3) Salt cutting: adding 2.5% (m/m) of salt into the mashed fish, and chopping for 2min at 2000 r/min;
(4) Emulsification: directly adding water, 10.0 percent (m/m) of vegetable oil and 4.0 percent (m/m) of soybean protein isolate into the minced fillet sol (direct emulsification) after salt chopping;
(5) Mixing and chopping: continuously chopping the mixture for 3min at 2000r/min to obtain emulsified minced fillet sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
Comparative example 2
(1) And (3) unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 2000 r/min;
(3) Salt chopping: adding 2.5% (m/m) of salt into the mashed fish, and chopping for 2min at 2000 r/min;
(4) Emulsification: directly adding water, 10.0 percent (m/m) of vegetable oil, 4.0 percent (m/m) of soybean protein isolate and 1.0 percent (m/m) of sodium alginate into the minced fish sol (direct emulsification) after salt chopping;
(5) Mixing and chopping: continuously chopping the mixture for 3min at 2000r/min to obtain emulsified minced fillet sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
Comparative example 3
(1) Unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping and mixing for 2min under the condition of 2000 r/min;
(3) Salt chopping: adding 2.5% (m/m) of salt into the minced fillet, and continuously chopping for 2min at the condition of 2000 r/min;
(4) Emulsification: directly adding water, 10.0 percent (m/m) of vegetable oil, 4.0 percent (m/m) of soybean protein isolate and 1.0 percent (m/m) of konjac glucomannan into the minced fillet sol (direct emulsification) after salt chopping;
(5) Mixing and chopping: continuously chopping the mixture for 3min at 2000r/min to obtain emulsified minced fillet sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
Comparative example 4
(1) Unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
(2) Beating: putting the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 2000 r/min;
(3) Salt chopping: adding 2.5% (m/m) of salt into the minced fillet, and continuously chopping for 2min at the condition of 2000 r/min;
(4) Emulsification: firstly, adding 4.0 percent (m/m) of soy protein isolate into a water phase, and magnetically stirring for 2 hours at the temperature of 4 ℃ to obtain a soy protein isolate water-phase dispersion liquid; then mixing the soybean protein isolate aqueous phase dispersion liquid with vegetable oil according to the ratio of 3:1 (m/m), homogenizing for 2min at 15000r/min to obtain soybean protein isolate stable pickering crude emulsion; and then, adding 0.5% (m/m) curdlan into the coarse emulsion, and continuing homogenizing for 2min at 15000r/min to obtain the stable pickering emulsion of the soybean protein isolate-curdlan. Finally, adding the pickering emulsion into the salt-chopped surimi sol (emulsion is added, and the mass ratio of the salt-chopped surimi to the pickering emulsion is 1.4;
(5) Mixing and chopping: chopping the mixture at 2000r/min for 3min to obtain emulsified minced fish sol;
(6) Heating and forming: and (3) putting the minced fillet sol into a specific mould for two-stage heating forming, heating for 30min under the condition of 40 ℃ water bath, and then heating for 30min under the condition of 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
First, the surimi gels prepared in examples 1-6 and comparative examples 1-4 were subjected to a freeze-thaw experiment: freezing and storing in a refrigerator at-18 deg.C for 24h, and thawing at 4 deg.C for 24h to obtain 1 time of freeze thawing. All the minced fillet gels were subjected to freeze-thaw cycles for 0, 2, 4 times.
Weighing a certain mass of surimi gel sample, and recording as W 1 g; the sample was wrapped with two layers of filter paper, placed in a 50mL centrifuge tube, and then centrifuged at 5000rpm for 10min. After the centrifugation is finished, the mass of the sample is weighed and recorded as W 2 g. Water holding capacityCalculated according to the following formula:
water holding capacity (%) = W 2 /W 1 ×100％
The water retention results of the high moisture emulsified surimi gel at different freeze-thaw cycles are shown in table 1.
The surimi gels of examples 1-6 and comparative examples 1-4 (control) were subjected to a water retention test:
table 1 influence of freeze-thaw cycles on water retention of high-moisture emulsified minced fillet gel
As shown in Table 1, comparative example 1 without freeze-thaw had a water holding capacity of 83.02% and examples 1-6 had water holding capacities of 83.08% -88.28%. The water holding capacity of the examples is higher than that of the comparative example 1, and particularly the water holding capacity of the examples 3 and 6 reaches 88.28 percent and 87.51 percent, which shows that the addition of the soy protein isolate-sodium alginate/konjac glucomannan stabilized pickering emulsion improves the water holding capacity of the unfrozen gel. After 2, 4 freeze-thaw cycles, the water retention of comparative example 1 dropped dramatically to 77.55% and 75.26%, meaning that the freeze-thaw treatment significantly destroyed the microstructure of the set of gels, resulting in a decrease in water retention. In contrast, the water retention of examples 1-6 remained between 78.86% and 85.57% after 4 times of freeze-thawing. The results show that: compared with direct emulsification, the emulsification mode of adding the Pickering emulsion effectively improves the water holding capacity of the sample in the freeze thawing process. Meanwhile, the water-holding capacity of the examples 1-6 after 4 times of freeze thawing is higher than that of the comparative example 4, which proves that the stable pickering emulsion of soy protein isolate-sodium alginate/konjac glucomannan can obviously improve the freeze-thawing stability of the gel. In addition, after 4 times of freeze thawing, the water retention of the example 2 and the example 6 is 85.57 percent and 81.27 percent which are respectively higher than the water retention of the comparative example 2 and the comparative example 3, the influence of adding hydrophilic colloid is eliminated, and the freeze thawing stability of the high-moisture emulsified minced fillet gel is further proved to be obviously improved by adding the Pickering emulsion. This aspect may be attributed to the soy protein isolate-hydrocolloid stabilized pickering emulsion system inhibiting migration of the aqueous and oil phases; on the other hand, the addition of the emulsion can promote the formation of a three-dimensional network structure of the surimi gel, and the capability of the gel for binding water in the freeze-thawing process is improved.
The surimi gels of examples 1-6 and comparative examples 1-4 (control) were subjected to a juice loss test:
first, the surimi gels prepared in examples 1-6 and comparative examples 1-4 were subjected to a freeze-thaw experiment: freezing and storing in a refrigerator at-18 deg.C for 24h, and thawing at 4 deg.C for 24h to obtain 1 freeze-thaw cycle. All the minced fillet gels were subjected to freeze-thaw cycles for 0, 2, 4 times.
Weighing an unfrozen surimi gel sample, and recording as W1 g; after 2, 4 freeze-thaw cycles, the water on the sample surface was wiped off with filter paper and the mass of the sample was recorded as W2 g. The juice loss rate was calculated according to the following formula:
juice loss rate (%) = (W1-W2)/W1X 100%
The results of juice loss rate for the high moisture emulsified surimi gel at different freeze-thaw cycles are shown in table 1.
TABLE 2 Effect of freeze-thaw cycling on the rate of juice loss of high-moisture emulsified surimi gels
The juice loss rate is an important index for evaluating the freeze-thaw stability of the high-moisture emulsified minced fillet gel, and directly influences the product quality and the consumer acceptance. As shown in table 2, the juice loss rate of comparative example 1 reached 3.95% and 5.00% after 2 and 4 freeze-thaw cycles. However, the samples of examples 1-6 had only a 1.10% -2.20% juice loss after 4 freeze-thaw cycles. The addition of water and oil in the form of pickering emulsions significantly reduced the juice loss rate of the emulsified surimi gel (56.0% -78.0%) compared to the control. Moreover, the juice loss rate of the sample of comparative example 4 after 4 freeze-thaw cycles reached 4.12%, which is significantly higher than the juice loss rate of the samples of examples 1-6, indicating the uniqueness of the soy isolate-sodium alginate/konjac glucomannan stabilized pickering emulsion in improving the freeze-thaw stability of the sample. Meanwhile, the juice loss rate results of examples 2 and 6 also further demonstrate that the addition of pickering emulsions significantly improves the freeze-thaw stability of the emulsified surimi gel as compared to comparative examples 2 and 3.
In conclusion, the results all prove that the stable pickering emulsion of the soy protein isolate-sodium alginate/konjac glucomannan not only can stably emulsify water and grease in the minced fillet gel with high water content, meanwhile, the freeze-thaw deterioration of the sample in the freeze-thaw process can be inhibited, and the juice loss is reduced. The high-moisture emulsified minced fillet gel with high freeze-thaw stability is prepared in a Pickering emulsion mode based on the reconstruction and design of the components (water, grease, soybean protein isolate and hydrophilic colloid) added in the high-moisture emulsified gel formula, and the high-moisture emulsified minced fillet gel is free of any additional surfactant, simple in process, short in time consumption, low in cost and wide in application and popularization prospect.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A method for improving freeze-thaw stability of high-moisture emulsified minced fillet gel, the method is characterized in that: comprises the steps of (a) preparing a substrate,
unfreezing: unfreezing the frozen minced fillet to the central temperature of-3-2 ℃;
beating: placing the unfrozen minced fillet into a chopping mixer, and chopping for 2min under the condition of 1000-3000 r/min;
salt chopping: adding salt into the mashed fish, and continuously chopping for 2min under the condition of 1000-3000 r/min;
emulsification: preparing pickering emulsion from water, vegetable oil, soybean protein isolate and hydrophilic colloid, and adding minced fillet chopped by salt;
mixing and chopping: continuously chopping and mixing the mixture for 3min under the condition of 1000-3000 r/min to obtain emulsified minced fillet sol;
heating and forming: and (3) putting the emulsified minced fillet sol into a mould, carrying out two-stage heating forming, heating for 30min under the water bath condition, and then heating for 30min at 90 ℃ to obtain the thermoformed emulsified minced fillet gel.
2. The method for improving freeze-thaw stability of a high-moisture emulsified minced fillet gel according to claim 1, wherein: the temperature in the processes of kneading, salt chopping, mixing and chopping is controlled below 10 ℃.
3. The method for improving freeze-thaw stability of a high-moisture emulsified minced fillet gel according to claim 1 or 2, wherein: the blending comprises the steps of placing unfrozen minced fillet into a chopping mixer, and chopping for 1min under the condition of 1000-3000 r/min; after 30s pause, chopping was continued under the same conditions for 1min.
4. The method for improving freeze-thaw stability of a high-moisture emulsified minced fillet gel according to claim 3, wherein: the salt chopping comprises the step of chopping the minced fillet with the salt addition amount of 1.5-3.0% of the total mass of the minced fillet after the minced fillet is mashed.
5. The method for improving freeze-thaw stability of a high-moisture emulsified minced fillet gel according to claim 1, wherein: the emulsification, wherein the vegetable oil comprises one or more of soybean oil, sunflower seed oil and peanut oil.
6. The method for improving freeze-thaw stability of a high-moisture emulsified minced fillet gel according to claim 1, wherein: and emulsifying, wherein the hydrophilic colloid comprises one or more of sodium alginate, konjac glucomannan and carrageenan.
7. The method for improving freeze-thaw stability of a high-moisture emulsified minced fillet gel according to claim 1, wherein: the preparation method is used for preparing the pickering emulsion,
comprises adding soybean protein isolate into water phase, and magnetically stirring at 4 deg.C for 2 hr to obtain soybean protein isolate water phase dispersion;
mixing the soybean protein isolate aqueous phase dispersion with vegetable oil, and homogenizing for 1-3 min under the condition of 8000-15000 r/min to obtain soybean protein isolate stable pickering crude emulsion;
adding the hydrophilic colloid into the crude emulsion, and continuously homogenizing for 1-3 min under the condition of 8000-15000 r/min to obtain the soy isolate protein-hydrophilic colloid stable pickering emulsion.
8. The method for improving freeze-thaw stability of a high-moisture emulsified minced fillet gel according to claim 7, wherein: the addition amount of the soybean protein isolate is 1 to 5 percent of the mass of the added water phase; the rotating speed of the magnetic stirring is 300-500 r/min.
The mixing ratio of the soybean protein isolate aqueous phase dispersion liquid to the vegetable oil is 2:1 to 4:1;
the addition amount of the hydrophilic colloid is 0.1-2% of the stable pickering emulsion of the soy protein isolate.
9. The method for improving freeze-thaw stability of a high-moisture emulsified minced fillet gel as in claim 1, wherein: the mixing and chopping comprises the following steps of,
chopping and mixing minced fillet after salt chopping for 1min under the condition of 1000-3000 r/min; after pausing for 30s, chopping for 1min under the same conditions; after pausing for 30s, continuously chopping and mixing for 1min under the same conditions, and chopping and mixing for 3min in total to obtain emulsified minced fillet sol;
and emulsifying, wherein the mass ratio of the minced fillet chopped by the salt to the pickering emulsion is 1:1 to 3:1.
10. the high moisture emulsified minced fish gel product made by the process of any one of claims 1 to 9, wherein: after 4 times of freeze-thaw cycles, the water holding capacity of the product is 78.86-85.57%, and the juice loss rate is 1.10-2.20%.
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| CN115500483A (en) * | 2022-10-13 | 2022-12-23 | 大连工业大学 | Method for improving flavor characteristics and texture characteristics of minced fillet product |
| CN115500502A (en) * | 2022-10-13 | 2022-12-23 | 大连工业大学 | Euphausia superba oil high internal phase emulsion and application thereof in minced fillet products |
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| CN115500502A (en) * | 2022-10-13 | 2022-12-23 | 大连工业大学 | Euphausia superba oil high internal phase emulsion and application thereof in minced fillet products |
| CN115500483B (en) * | 2022-10-13 | 2024-05-07 | 大连工业大学 | Method for preparing high-stability litsea cubeba oil high internal phase emulsion in salt environment |
| CN115500502B (en) * | 2022-10-13 | 2024-05-07 | 大连工业大学 | Preparation method of antarctic krill oil high internal phase emulsion |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7421024B2 (en) | 2024-01-24 |
| JP2023175639A (en) | 2023-12-12 |
| CN115137046B (en) | 2023-06-06 |
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