CN111165753A - Fish ball and production process thereof - Google Patents
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- CN111165753A CN111165753A CN202010176726.6A CN202010176726A CN111165753A CN 111165753 A CN111165753 A CN 111165753A CN 202010176726 A CN202010176726 A CN 202010176726A CN 111165753 A CN111165753 A CN 111165753A
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a production process for making fish pellets, the binder content being less than or equal to 7.5 wt%, the fat content not exceeding 1.7wt% and the diameter not exceeding 2 [ mu ] m (preferably less than 1.5 [ mu ] m), and the moisture content of the fish meat within the fish pellets not exceeding 26%, relative to the total weight of the fish pellets. Mixing and heating a substance containing water and a binder in a mixing device or a recombination device to obtain a mixture A, and then heating and cooling the mixture A; then injecting minced fillet containing at least one water retention agent, fully chopping and uniformly mixing to obtain a mixture B; and grinding, molding, boiling and cooling to obtain the fish balls. The fish ball prepared by the invention has a fine tissue structure, the protein gel network matrix framework is obviously compact, the fish ball is better wrapped by the difficult flowing water, the fat with the micron particle size is fully filled, and the formed protein network structure is stable. Solves the problems that the traditional freezing treatment can destroy the gel structure of the fish ball, influence the taste and flavor and have high energy consumption.
Description
Technical Field
The invention relates to the technical field of food processing, and relates to a production process of fish balls and fish balls prepared by the process.
Background
The fish ball is a traditional minced fillet product, and is prepared by taking minced fillet as a raw material and edible salt, starch, soy protein isolate and blended spice as auxiliary materials and boiling the raw materials through the working procedures of mixing, chopping, beating, kneading, forming and the like. The fish ball is an important minced fillet product, is widely used in chafing dishes, soup and household dishes due to the smoothness, fineness and better elasticity, and is deeply loved by consumers.
The common processing methods for minced fillet include physical processing method, exogenous material addition method, biological processing method, etc. Common physical processing methods include thermal processing, pressure processing, ultraviolet irradiation processing, and the like. The existing long-adopted thermal processing method is usually two-stage processing, and the change of the myofibrillar protein structure in the gelation process of the minced fillet of the freshwater fish mainly comprises the denaturation and aggregation of protein, so that the minced fillet has corresponding water retention and elasticity. However, the fish balls are easy to deteriorate at normal temperature due to rich nutrition and high moisture. Traditional freezing or high temperature treatment can destroy its gel structure and affect mouthfeel and flavor.
The method is one of effective ways for improving the texture performance of the minced fillet product by changing the ingredients in the minced fillet product, comprises adding starch, salt solution and the like, and achieves corresponding effects by improving the structure of the minced fillet product or increasing the charge in the minced fillet product. However, most researches show that the addition is in a single form or is compounded with tripolyphosphate, pyrophosphate, hexametaphosphate and the like, and unpleasant metallic astringent taste is generated by the phosphate at high concentration (0.4-0.5%), so that the flavor of meat products is deteriorated, the tissue structure is rough, and the delicious taste of fish balls is reduced.
Disclosure of Invention
The fish balls obtained by the method of the invention are also different from fish balls made by traditional methods in the following respects: the structural properties of myofibrillar proteins are altered, allowing the process of fibrosis of the surimi product to be completed more completely, with greater elasticity, water retention, and operating space in terms of mouthfeel and associated taste, which is not limited by the reconstitution process.
Therefore, the fish ball provided by the invention has the advantages that the gel property is good, the tissue structure is finer and smoother, the flavor is still pleasant after being stored at low temperature and rehydrated again, and the fish ball is popular with consumers.
The invention is realized by the following technical scheme:
a process for the manufacture of fish balls, wherein,
the binder content being less than or equal to 7.5 wt%, the fat content not exceeding 1.7wt% and the moisture content of the fish meat within the fish ball not exceeding 26% relative to the total weight of the fish ball, the method comprising the steps of:
a) mixing and heating a mixture comprising water and a binder in a mixing or reconstitution device at a temperature of 22 ℃ to 28 ℃ at a shear rate of 1500s-1 to 5000s-1, preferably 2500s-1 to 3500s-1, to obtain a homogeneous mixture A;
b) heat-treating the mixture a by heating, and then cooling the mixture a;
c) injecting minced fillet containing at least one water retention agent into the cooled mixture A, fully chopping, uniformly mixing to obtain a mixture B;
d) the mixture B containing the water retention agent is mashed and formed;
e) boiling and cooling; and
f) and (6) packaging the fish balls.
Further, the binder of step a) is a mixture of at least one surfactant;
the amount of said at least one surfactant is sufficient to provide a protein content of between 10% and 27% by weight relative to the total weight of the mixture;
the surfactant comprises at least one full-value protein food ingredient.
Further, the at least one surfactant material is selected from the group consisting of: soy protein isolate, whey protein concentrate, milk protein concentrate, and mixtures of these proteinaceous materials.
Further, the mixture a in step a) comprises at most 9 wt% of native starch relative to the total weight of the mixture.
Further, step c) comprises adding fat.
Further, the added fat has a diameter of not more than 2 μm, preferably less than 1.5 μm.
Further, the added fat is of animal origin.
Further, the content of the minced fillet is not more than 26 wt% relative to the total weight of the fish ball;
the surimi content is preferably 20 wt% to 26 wt% relative to the total weight of the fish ball.
Further, the above method does not include the use of a salt solution and a polysaccharide material.
Further, the fish ball can be obtained by the above method.
The gel property is a main index for measuring the quality of the minced fillet product and is also a basis for determining the commodity value of the minced fillet product. The forming mechanism of the minced fillet gel is mainly a process that myofibrillar proteins in the minced fillet form a three-dimensional network structure through chemical acting forces such as hydrogen bonds, disulfide bonds, ionic bonds and the like. Myofibrillar protein is a salt soluble protein, accounts for about 55% -60% of the total protein of fish meat, and is the key for determining the gel property of the minced fish product.
The process of myofibrillar protein gel formation at this stage is mainly classified into the following points: myosin and actin which are considered as salt solubility are fused into actomyosin, and an ordered three-dimensional network structure is formed by heating; the other is considered that after the gelation of the myofibrillar protein, the head of the myosin molecule is connected with the tail of the actin molecule through a disulfide bond to form an ordered three-dimensional network structure; still others have investigated the gel formation mechanism from both myosin and actin, respectively. Ko et al believe that the gel mechanism of myosin is the process by which proteins denature and unfold into heavy chains, which in turn aggregate to form a protein network.
The invention has the following advantages and beneficial effects:
(1) according to the invention, in the process of preparing the fish balls, the animal fat (the diameter of the fat is not more than 2 μm and optimally less than 1.5 μm) which is not more than 1.7wt% of the mass of the fish balls is added, and as a result, compared with the fish balls without the animal fat, the quality of protein gel is obviously improved, the protein gel network matrix framework is obviously compact, the fish balls are better wrapped by the flowing water, the fat with the micron particle size is fully filled, and the formed protein network structure is stable. In addition to the above situation, the fish balls without added fat are found to have obvious lumps under the lens, and if the fish balls are stored in a frozen state, the combined water and the flowing water can seriously seep out, so that the fish balls have reduced elasticity in mouthfeel after being rehydrated, and are hollow.
(2) The traditional freezing treatment can destroy the gel structure of the fish balls and influence the mouthfeel and flavor, and the energy consumption is high. The technology well solves the problem and prolongs the shelf life of the fish balls during refrigeration and preservation.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1
Production process for making fish balls
The binder content is less than or equal to 5.5 wt%, the fat content is 1.2wt% and the moisture content of the fish meat within the fish ball is 20% relative to the total weight of the fish ball, the method comprising the steps of:
a) mixing and heating a mixture comprising water and at least one surfactant (mixture of soy protein isolate, whey protein concentrate) at a shear rate of 3000s-1 in a mixing device or reconstitution device at a temperature of 25 ℃ to obtain a homogeneous mixture a, wherein the amount of the at least one surfactant is sufficient to provide a protein content of 16 wt% relative to the total weight of the mixture; the mixture a comprises 6.5 wt% of native starch relative to the total weight of the mixture;
b) heat-treating the mixture a by heating, and then cooling the mixture a;
c) injecting minced fillet containing at least one water retention agent into the mixture A, wherein the content of the minced fillet is 23 wt%, adding animal fat, the diameter of the added fat is 1.2 mu m, fully chopping, mixing and uniformly mixing to obtain a mixture B;
d) the mixture B containing the water retention agent is mashed and formed;
e) boiling and cooling; and
f) and (6) packaging the fish balls.
The above method does not include the use of salt solutions and polysaccharide materials.
Example 2
Production process for making fish balls
The binder content is 7.5 wt%, the fat content is 1.7wt% and the moisture content of the fish meat within the fish ball is 26% relative to the total weight of the fish ball, the method comprising the steps of:
a) mixing and heating a mixture comprising water and at least one surfactant (mixture of soy protein isolate, milk protein concentrate) at a shear rate of 5000s-1 in a mixing or reconstitution device at a temperature of 28 ℃; to obtain a homogeneous mixture a, wherein the amount of said at least one surfactant is sufficient to obtain a protein content of 27% by weight relative to the total weight of said mixture; the mixture a comprises 9 wt% of native starch relative to the total weight of the mixture;
b) heat-treating the mixture a by heating, and then cooling the mixture a;
c) injecting minced fillet containing at least one water retention agent into the mixture A, wherein the content of the minced fillet is 26 wt%, adding animal fat, the diameter of the added fat is 2 mu m, fully chopping, mixing and uniformly mixing to obtain a mixture B;
d) the mixture B containing the water retention agent is mashed and formed;
e) boiling and cooling; and
f) and (6) packaging the fish balls.
The above method does not include the use of salt solutions and polysaccharide materials.
Example 3
Production process for making fish balls
The binder content is 3.5 wt%, the fat content is 1.0wt% and the moisture content of the fish meat within the fish ball is 10% relative to the total weight of the fish ball, the method comprising the steps of:
a) mixing and heating a mixture comprising water and at least one surfactant (mixture of whey protein concentrate, milk protein concentrate) in a mixing or reconstitution device at a temperature of 22 ℃ at a shear rate of 1500s "1; to obtain a homogeneous mixture a, wherein the at least one surfactant is in an amount sufficient to have a protein content of 10 wt% relative to the total weight of the mixture, said surfactant comprising at least one full-value proteinaceous food ingredient; the mixture a comprises 4 wt% of native starch relative to the total weight of the mixture;
b) heat-treating the mixture a by heating, and then cooling the mixture a;
c) injecting minced fillet containing at least one water retention agent into the mixture A, wherein the content of the minced fillet is 20 wt%, adding animal fat, the diameter of the added fat is 1.5 mu m, fully chopping, uniformly mixing to obtain a mixture B;
d) the mixture B containing the water retention agent is mashed and formed;
e) boiling and cooling; and
f) and (6) packaging the fish balls.
The above method does not include the use of salt solutions and polysaccharide materials.
Comparative example 1
In contrast to example 1, the use of fat was eliminated.
Comparative example 2
Compared to example 1, the added fat content was 2% of the whole fish ball, and the diameter was 2 μm.
Comparative example 3
Compared to example 1, the added fat content was 1.7% of the whole fish ball, and the diameter was 2.5 μm.
Comparative example 4
Compared to example 1, the added fat content was 2% of the whole fish ball, and the diameter was 2.5 μm.
Myofibrillar protein in the minced fillet is subjected to covalent crosslinking under the low-temperature gelation action of transglutaminase to form minced fillet gel under the thermal induction. As the degree of crosslinking of the surimi gel increases, the surimi gel gradually changes from an elastoviscous body to a crispy body, exhibiting "crispness", and imparting a unique mouthfeel to the surimi gel. Brittleness, like hardness, elasticity, tackiness, etc., are important physical properties of gel products, but gel brittleness, like hardness, elasticity, etc., cannot be characterized by simple texture analysis (TPA). In the study of mechanical properties of gel food, although no expression of "crispness" is clearly proposed at present, fracture properties are one of important indicators reflecting the crispness of gel food.
Sensory evaluation is the most common method for evaluating the crispness of food at present, but the sensory evaluation has high subjectivity, is easily influenced by factors such as preference of an evaluator, emotion and health condition, and is limited by language expression, so that the crispness of the food is difficult to accurately characterize. Therefore, research using objective methods instead of sensory scores is important in the assessment of crispness.
In the test, the fish balls with different crosslinking degrees, which are prepared by the methods of comparative examples 1-3 and test examples 1-3, are subjected to sensory brittleness and mechanical indexes determined by adopting sensory evaluation and uniaxial compression tests, and the gel crosslinking degree, the sensory brittleness and the mechanical properties of each group of fish balls are accurately analyzed.
Test example 1
1.1 measurement of the degree of crosslinking of the Fish balls of each group
Referring to the detection method of Adler-Nissen et al, the mass fraction of free amino groups in the surimi protein is determined by adopting a 2, 4, 6-trinitrobenzene sulfonic acid solution (TNBS) method, and the crosslinking degree of the fish balls, namely the bond number of glutamic acid-lysine crosslinking bond (8- (y-Glu) -Lys) formed in the gelation process of the surimi, is characterized by the reduction amount of the free amino groups before and after the enzyme action. Adding 9mL and 10g/L boric acid buffer solution (pH value is 8.2) into 1g of fish balls, homogenizing, carrying out water bath at 75 ℃ for 15min, carrying out water bath at 60 ℃ for 2h, taking supernate for later use, adjusting the protein concentration of the supernate to be 1mg/mL, taking 0.125mL of supernate, adding 1mL and 0.2125mol/L phosphate buffer solution (pH value is 8.2), 1mL and 0.1% TNBS, carrying out water bath reaction at 50 ℃ for 1 h in a dark place by using aluminum foil, adding 2mL and 1mol/L HC1 to terminate the reaction, cooling at room temperature for 30min, and carrying out color comparison at 340 nm. The blank was prepared using 1% boric acid buffer and the standard curve was prepared using L-leucine.
The degree of crosslinking is calculated as follows:
degree of crosslinking = (1-a’/a）>100%
In the formulaaMass fraction of free amino groups in the raw minced fillet;a' is the mass fraction of free amino groups in the prepared fish balls.
1.2 organoleptic assessment of Fish ball friability
Sensory evaluation of food crispness was based primarily on subjective perception of the product when the sample was chewed by teeth, cracked, and scored comprehensively from 3 points of force, sound, and crumbliness. Sensory evaluation of this test was done in a food sensory evaluation laboratory inviting 10 trained and long-term study fish ball testers to conduct sensory evaluation. The fish ball samples were cut into 20mm high cylinders, randomly numbered, presented to the panelists by a specialist, each individually rated 3 times, according to the criteria of table 1, and the degree of "crispness" of the samples was assessed with "-", "+" fuzzy in sensory evaluation, with "-" indicating no crispness of the samples, "+" indicating crispness of the samples, and "+" -indicating apparent crispness of the samples. The crunchiness sensory evaluation overall score calculation formula is as follows:
friability = (force score + sound score + crushing score)/3
TABLE 1 organoleptic criteria for Fish ball friability
The fish-ball crosslinking degree and sensory crispness evaluation scores for each group are shown in table 2:
TABLE 2 evaluation scores for degree of crosslinking and sensory friability of the fish balls for each group
Note: in comparison with the example 1, the present inventors have conducted a comparison, α P＜0.05， β Pless than 0.01; difference systemThe meaning of the study.
According to the results in the table 2, the cross-linking degree and the brittleness score of the 4 surimi gel samples in the comparative example are obviously different from those of the fish example 1, the cross-linking degree is 36.58-59.63%, and the brittleness sensory score is 4.95-7.32. As the degree of crosslinking increases, the sensory friability score of the surimi gel shows a tendency to increase gradually. When the crosslinking degree of the minced fillet gel exceeds 79.55%, the crispness sensory score of the minced fillet gel is not changed obviously any more, the value of the minced fillet gel is between 8.66 and 9.03, and the minced fillet gel is maintained at a high level.
Test example 2
Uniaxial compression test
Refer to the study methods of Gamopilas et al. And cutting the sample into a cylinder with the height of 20mm, placing the cylinder on a testing platform of a texture analyzer, and completing the test at room temperature (20-24 ℃). And (3) testing a probe P/36R, wherein the compression ratio is 80%, the speed before testing is 2 mm/s, the speed during testing is 1 mm/s, the speed after testing is 2 mm/s, and the trigger force is 5 g. The rising part of the stress-strain curve obtained, which reflects the compressive breaking properties of the gel sample, can be fitted using the following constitutive model:
in the formulaσ μ Compressive stress, kPa;λis a compression ratio,λ=exp(ε)；εis compressive strain,%;αis a compression constant, different samples have different compression constants;μis the initial cutting coefficient and is related to the sample characteristics.
From the stress-strain curves, the values for each sample can be calculatedαAndμthe value is obtained. The Young's modulus of the sample can be obtained by linear regression analysis of the initial slope of the stress-strain curve (within the range conforming to Hooke's law, before the compression ratio is 40%) (E 1）。
In the formulaσAndεrespectively compressive stress-strain curveStress and strain in the wire.
In uniaxial compression testing, if the sample is not broken during compression, the peak in the stress-strain curve is the hardness of the sample, but if the sample breaks during the compression cycle, the stress and strain at the break point may reflect the fracture characteristics of the sample. Table 3 shows the mechanical property parameters obtained in the uniaxial compression test for each group of surimi gels.
TABLE 3 uniaxial compression test parameters for groups of fish ball samples
Note: in comparison with the example 1, the present inventors have conducted a comparison, β P＜0.05， α Pless than 0.01; the difference is statistically significant.
From the results in Table 3, it can be seen that all samples of each group broke during compression, and as the degree of crosslinking increased, the breaking stress of the fish balls increased first and then decreased, with the lowest breaking stress of comparative example 3. The stress at break (maximum force) reflects the hardness of the sample, from which it can be seen that only the addition of animal fat of a specific content and diameter effectively increases the hardness of the fish ball sample while changing its brittleness. The breaking strain of the fish ball is continuously reduced along with the increase of the crosslinking degree, namely, the larger the crosslinking degree is, the more easily the fish ball is broken. This is also the reason for the reduced stress at break of the fish balls having a degree of crosslinking of more than 59.63% (comparative example 3), where the fish balls have a higher brittleness, so that they break before the compression test reaches the maximum bearing capacity, so that the stress is reduced.
Furthermore, as the degree of crosslinking increases, the compression constant of the fish ball: (aValue), initial cutting coefficient (μValue), Young's modulus: (E 1 ) Are all gradually increased. Wherein the content of the first and second substances,μthe value reaches a maximum and remains substantially unchanged after a degree of crosslinking of more than 79% (example 2), whileaValue sumE 1 The maximum value is reached at a crosslinking degree of 81.34%.μLarger values indicate greater hardness of the sample. Young's modulus ofThe physical quantity describing the resistance of a solid material to deformation reflects the stiffness of the elastomer. That is, a specific amount and diameter of fat increases the degree of crosslinking of the fish ball, increases the hardness and rigidity of the fish ball, and the hardness remains substantially unchanged after the degree of crosslinking exceeds 79% while the rigidity continues to increase with the increase in the degree of crosslinking. When the degree of crosslinking exceeds 81%, the rigidity of the fish ball reaches a maximum.
It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.
Claims (10)
1. A production process for manufacturing fish pellets, wherein the binder content is less than or equal to 7.5 wt%, the fat content does not exceed 1.7wt% and the moisture content of the fish meat within the fish pellets does not exceed 26% relative to the total weight of the fish pellets, the method comprising the steps of:
a) mixing and heating a mixture comprising water and a binder in a mixing or reconstitution device at a temperature of 22 ℃ to 28 ℃ at a shear rate of 1500s-1 to 5000s-1, preferably 2500s-1 to 3500s-1, to obtain a homogeneous mixture A;
b) heat-treating the mixture a by heating, and then cooling the mixture a;
c) injecting minced fillet containing at least one water retention agent into the cooled mixture A, fully chopping, uniformly mixing to obtain a mixture B;
d) the mixture B containing the water retention agent is mashed and formed;
e) boiling and cooling; and
f) and (6) packaging the fish balls.
2. The method of claim 1, wherein the binder of step a) is a mixture of at least one surfactant; the amount of said at least one surfactant is sufficient to provide a protein content of between 10% and 27% by weight relative to the total weight of the mixture; the surfactant comprises at least one full-value protein food ingredient.
3. The method of claim 2, wherein the at least one surfactant material is selected from the group consisting of: soy protein isolate, whey protein concentrate, milk protein concentrate, and mixtures of these proteinaceous materials.
4. The process according to claim 1, wherein the mixture a in step a) comprises at most 9 wt% of native starch relative to the total weight of the mixture.
5. The method of claim 1, wherein step c) comprises adding fat.
6. Method according to claim 1 or 5, wherein the added fat has a diameter of not more than 2 μm, preferably less than 1.5 μm.
7. The method according to any one of claims 1, 5 and 6, wherein the added fat is of animal origin.
8. The method of claim 1, wherein the surimi content is not more than 26 wt% relative to the total weight of the fish ball; the surimi content is preferably 20 wt% to 26 wt% relative to the total weight of the fish ball.
9. The method of any one of claims 1 to 8, wherein the method does not comprise the use of a salt solution and a polysaccharide material.
10. A fish ball obtainable by the method of any one of claims 1 to 9.
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