CN112655912A

CN112655912A - Application of barley seedling powder in minced fillet product

Info

Publication number: CN112655912A
Application number: CN202011588050.8A
Authority: CN
Inventors: 黄琪琳; 曾文浩; 熊善柏; 黄晶晶; 薛超; 张茜; 刘念
Original assignee: Huazhong Agricultural University
Current assignee: Huazhong Agricultural University
Priority date: 2020-12-11
Filing date: 2020-12-28
Publication date: 2021-04-16

Abstract

The invention discloses an application of barley grass powder in minced fillet products, belonging to the technical field of food processing, and the application comprises the following steps: dissolving barley seedling powder in distilled water, compounding beta-cyclodextrin for later use, thawing frozen minced fillet, or removing head, bone and viscera of live fish (silver carp, grass carp, catfish, etc.) and meat, chopping in a food conditioner to form minced fillet, chopping with salt, adding pretreated barley seedling powder mixed solution, chopping, vacuumizing, molding, and heating and gelling in two stages to obtain minced fillet product. According to the invention, the barley seedling powder is used for inhibiting lipid oxidation and removing fishy smell, the flavor of the minced fillet product is improved, the minced fillet gel performance is also improved, in addition, the problem of reduced minced fillet gel structure performance caused by poor uniformity of the barley seedling powder in a mixing stage is solved by combining with beta-cyclodextrin, and the gel enhancement effect of the barley seedling powder in a larger addition range can be ensured.

Description

Application of barley seedling powder in minced fillet product

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to application of barley seedling powder in a minced fillet product.

Background

Minced fish products are traditional processed food in China, and are firstly prepared by taking aquatic products as raw materials, chopping muscles, adding ingredients to prepare minced meat, and then forming and heating the minced meat. In 1959, Japanese researchers developed a 'frozen minced fillet technology' by utilizing pollock, and the minced fillet gel developed till now refers to a minced fillet product which is formed by taking minced fillet as a raw material and adding auxiliary materials and the like for curing. Because of convenient eating and rich nutrition, the minced fillet product is a processed food which is popular with people. Before the 80 s in the 20 th century, most of minced fillet products in China rely on handwork, the development is slow, and the market proportion is small. With the introduction of production lines, the types of minced fillet products in China are more and more abundant, and the yield is also leap. The yield of the minced fillet product is increased by times in the last decade, and the minced fillet product is one of the important directions of aquatic product processing.

The frozen minced fillet is usually rinsed and frozen for many times in the production process, so that the frozen minced fillet gel product has the problems of obvious fishy smell, insufficient flavor and the like. The factors influencing the quality of the minced fillet gel are the gel performance and the flavor of the minced fillet gel. The gel performance of the minced fillet gel is influenced by various factors, and a large amount of related researches are carried out at present. The type and freshness of fish can affect the performance of the surimi gel. The flavor of the minced fillet product consists of two aspects of flavor and smell, the flavor consists of non-volatile flavor active substances, and the volatile flavor developing substances form the whole body to form the smell. In terms of taste, the content of total free amino acid and umami amino acid in the minced fillet after rinsing can be obviously reduced. In terms of odor, surimi gel products often exhibit an excessive fishy smell, and the unpleasant odor is mainly earthy, greasy, fatty-oxidizing, and the like. Domestic research also shows that the oxidation of unsaturated fatty acid in aquatic products is the main reason for generating bad smell of aquatic products. The volatile components of the aquatic products change along with the storage process, so that the odor is different from the original odor, and the oxidation of lipid can accelerate the oxidation of fish protein, so that the quality of the aquatic products is deteriorated.

The barley grass originally belongs to new resource food in China, and the barley grass is listed as common food in No. 8 of the bulletin of the Ministry of health in 2012, so that the barley grass product has very wide market development prospect along with the popularization of the market and the improvement of health consciousness of people. At present, only a few enterprises produce barley seedling powder series products, the products are single in class, and development and application of the barley seedling powder in minced fillet products are not provided. In order to meet the diversified demands of people on the flavor and improve the quality of minced fillet products of low-value fish, the barley seedling powder is added into the minced fillet to improve the flavor quality of the minced fillet, the barley seedling powder has an anti-oxidation effect, so that the storage time of the minced fillet can be prolonged, the flavor quality of the minced fillet is improved, a new thought is provided for the processing and production of the minced fillet products, and a theoretical basis can also be provided for enterprises to process and produce novel minced fillet products.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide the application of the barley seedling powder in the minced fillet product aiming at the defects of the prior art, the barley seedling powder is applied to a protein-lipid compounded minced fillet system so as to solve the problems of larger fishy smell and short storage period of the minced fillet, and the compound cyclodextrin can also maintain the enhancement effect of the barley seedling powder on the gel strength of the minced fillet product.

The technical scheme of the invention is as follows:

the application of the barley seedling powder in the minced fillet product is that the barley seedling powder is used for removing fishy smell of the minced fillet product, the addition amount of the barley seedling powder is 0.2-5% of the mass of the minced fillet, and the minced fillet product comprises fish intestines, fish balls, fish cakes or other materials.

Further preferably, the application comprises the steps of:

(1) pre-treating barley seedling powder: dissolving barley seedling powder in distilled water, and filtering with filter paper to obtain barley seedling powder filtrate;

(2) other auxiliary material pretreatment: respectively weighing other adjuvants, placing in distilled water, and dispersing and dissolving under the assistance of ultrasound or high pressure homogenization;

(3) thawing frozen minced fish or collecting meat of live fish: unfreezing the frozen minced fillet under running water; rinsing the fresh live fish III twice with distilled water, and then performing meat collection by using a meat collector, wherein the fresh live fish is silver carp, grass carp, catfish or other fishes;

(4) empty chopping: weighing unfrozen minced fillet or fish meat picked by live fish, pouring the fish meat into a food conditioning machine, adding water, and chopping in an empty space;

(5) salt chopping: after the chopping, uniformly adding salt, and chopping and mixing;

(6) mixing and chopping: adding barley seedling powder filtrate and auxiliary materials, and chopping and mixing minced fillet in an intermittent and uniform manner during chopping so as to prevent the system from overheating;

(7) and (3) gelling to prepare the fish sausage or the fish cake: vacuumizing the mixed minced fillet obtained in the step (6), heating in a water bath in a two-stage manner to form minced fillet gel, and cooling in running water to obtain the fish sausage; or vacuumizing the mixed minced fillet, cutting into blocks, cooking, and cooling to obtain the fish cake.

Preferably, the chopping processes in the steps (4), (5) and (6) are uniformly divided into a plurality of times, each time of chopping is 25-35 s, and the minced fillet is chopped intermittently to prevent the system from overheating.

Preferably, beta-cyclodextrin is further added into the barley seedling powder filtrate in the step (1), and the mass ratio of the barley seedling powder to the beta-cyclodextrin is (2-50): 1.

Further preferably, the barley seedling powder in the step (1) is placed in 18-22 times (W: V) of distilled water for soaking for 1-2 hours to fully absorb water and dissolve.

Further preferably, after the barley seedling powder and other auxiliary materials in the steps (1) and (2) are placed in distilled water, the barley seedling powder can be homogenized for 1-2 min at 800-1200 rpm by using a high-pressure homogenizer, or subjected to ultrasonic treatment for 0.8-1.2 min at the temperature of 28-32 ℃ under the condition of 250-350W.

Preferably, the adding amount of the salt in the step (5) accounts for 0.5-3% of the mass of the minced fillet;

in the step (6), the barley grass powder and the auxiliary materials are added according to the mass percentage of the minced fillet, and the formula of the fish sausage is as follows: 0.2 to 5 percent of barley seedling powder, 4.5 to 5.5 percent of starch and 0.2 to 0.8 percent of monosodium glutamate, and the water content is ensured to be 78 to 80 percent; the formula of the fish cake comprises the following components: 0.2-5% of barley seedling powder, 5-15% of starch, 4-12% of pork fat, 5-8% of egg white, 0.5-3% of white granulated sugar, 0.5-1.5% of monosodium glutamate and 30-50% of water. Chopping for 2-4 min.

Preferably, in the step (7), the two-stage heating condition is that the water bath is firstly carried out for 50-60 min at 40-45 ℃, and then the water bath is placed for 20-30 min at 85-90 ℃;

and (3) vacuumizing the cooked and mixed minced fillet, cutting the minced fillet into blocks, cooking the minced fillet for 25-35min at the temperature of 90-100 ℃, and cooling to obtain the fish cake.

Preferably, the mixed surimi obtained in the step (6) can be frozen or refrigerated for fresh keeping, and after unfreezing under the frozen condition or after refrigeration, auxiliary materials can be added to prepare various barley seedling powder flavor surimi products, wherein the surimi products comprise fish intestines, fish balls, fish cakes or the like.

Further preferably, the freezing storage condition is as follows: the freezing storage temperature is-30 to-18 ℃, and the freezing storage time is 0 to 6 months; the refrigeration conditions were: the refrigeration temperature is 0-4 ℃, and the refrigeration time is 0-7 days.

The invention has the following beneficial effects:

1. the barley seedling powder can be used for removing fishy smell of minced fillet products, can maintain the quality of minced fillet gel in terms of texture, can prolong the storage time of minced fillet while improving the strength of the minced fillet gel, and can improve the flavor and the minced fillet gel quality of the minced fillet during storage. The main mechanism of the barley seedling powder for enhancing the surimi gel and flavor characteristics is as follows:

(1) the proper amount of barley seedling powder can obviously improve the water holding capacity of the surimi product, and the barley seedling powder is used as a filler to be filled in the gaps of the network structure of the surimi protein, so that the structure is more compact, and the hardness and the chewiness of the surimi gel are enhanced.

(2) The barley seedling powder can play a role in inhibiting lipid oxidation, the contents of several main volatile components with fishy smell in the minced fillet added with the barley seedling powder are obviously reduced, the fishy smell can be removed, the flavor can be improved, and the preservation time of the minced fillet product can be prolonged.

2. The surimi product prepared by the method is light green like vegetables in appearance, is nutritional and healthy, and meets new market demands.

3. The minced fillet product prepared by the invention is rich in nutrition and functional activity of barley seedlings, and has long shelf life.

4. The invention can solve the problem that the barley seedling powder is easy to have uneven particle distribution when being applied to the minced fillet product by carrying out water dissolution on the barley seedling powder and premixing the beta-cyclodextrin, the barley seedling powder and the beta-cyclodextrin reduce the water quantity of the minced fillet part, the compound beta-cyclodextrin can also eliminate the reduction of the excessive barley seedling powder on the gel property, improve the gel strength of the minced fillet, ensure the gel enhancement effect of the barley seedling powder in a larger addition range, reduce the fishy smell of the minced fillet product, improve the flavor and simultaneously keep the quality of the minced fillet in the aspect of gel structure.

5. The production process is relatively simple, and the requirements on production equipment are easy to realize. The invention has certain flexibility in ingredient selection, and can carry out marketization adjustment on mechanical equipment, barley seedling powder types and usage amount used in the chopping process according to product requirements. By combining the lower market price of the barley seedling powder, the surimi product with the flavor of natural barley seedlings can be processed on the premise of not using artificially synthesized essence and spice, the fishy smell is removed, the shelf life of the surimi product is prolonged, the gel property of the surimi product can be enhanced, the surimi product has higher market application value, and the surimi product meets the industrial requirement of food safety better.

Drawings

FIG. 1 shows ABTS free radical scavenging ability of barley seedling powder of different concentrations;

FIG. 2 is a graph showing DPPH radical scavenging ability of barley seedling powder of different concentrations;

FIG. 3 is the reducing power of barley seedling powder of different concentrations;

FIG. 4 shows the inhibition of lecithin liposome oxidation by barley grass meal of different concentrations;

FIG. 5 is a graph of Principal Component Analysis (PCA) of electronic nose measurements for different sample sets;

FIG. 6 is a graph of Discrimination Factor Analysis (DFA) of electronic nose measurements for different sample groups;

FIG. 7 is a radar chart of measured data of electronic noses of different sample groups;

FIG. 8 is a graph showing the effect of addition of barley grass meal on the water retention of surimi gel;

FIG. 9 is a graph showing the effect of addition of barley grass powder on the gel rupture strength and dent depth of surimi;

FIG. 10 is a graph showing the effect of addition of barley grass powder on the pH of frozen minced fillet;

FIG. 11 is a graph showing the effect of adding barley grass powder on the acid value of frozen minced fillet;

FIG. 12 is a graph showing the effect of barley grass powder addition on the peroxide value of frozen minced fillet;

FIG. 13 is a graph showing the effect of wheat germ powder addition on the conjugated diene value of frozen minced fillet;

FIG. 14 is a graph showing the effect of barley grass powder addition on the acid value of frozen minced fillet thiobarbituric acid.

Detailed Description

Example 1

(1) Pre-treating barley seedling powder: dissolving barley seedling powder in distilled water, filtering with filter paper to obtain barley seedling powder filtrate, adding beta-cyclodextrin into the filtrate, and shaking up to obtain a well-pretreated clear and bright barley seedling powder solution;

(2) pretreatment of other auxiliary materials: respectively weighing starch and monosodium glutamate, placing in distilled water, and performing ultrasonic or high-pressure homogenization for auxiliary dispersion and dissolution;

(3) unfreezing frozen surimi: unfreezing the frozen minced fillet under running water;

(4) empty chopping: weighing the unfrozen minced fillet, pouring the minced fillet into a food conditioning machine, adding water, and chopping for 1 min;

(5) salt chopping: after the chopping, adding salt uniformly, chopping and stirring for 3 min;

(6) mixing and chopping: adding pre-dissolved barley seedling powder and auxiliary materials, ensuring that the water content is 78%, chopping for 3min, and chopping minced fillet uniformly in an intermittent manner during chopping to prevent the system from overheating;

(7) preparing the fish sausage by gelation: and (4) vacuumizing the mixed surimi obtained in the step (6), performing intestinal injection molding by using an intestinal injection device or manually, performing water bath two-stage heating to form surimi gel, and cooling in running water to obtain the surimi.

Preferably, the chopping processes in the steps (4), (5) and (6) are uniformly carried out for multiple times, and each time of chopping is 25s, the minced fillet is intermittently chopped, so that the system is prevented from overheating.

Preferably, the mass ratio of the barley seedling powder to the beta-cyclodextrin in the step (1) is 8: 1.

Preferably, the barley seedling powder in the step (1) is placed in distilled water with the volume of 20 times (W: V) for soaking for 1.5h to fully absorb water and dissolve.

Preferably, after the barley seedling powder and other auxiliary materials in the steps (1) and (2) are placed in distilled water, the barley seedling powder and other auxiliary materials can be homogenized for 1min by using a high-pressure homogenizer at 1000rpm, or subjected to ultrasonic treatment for 1min at 300W and 30 ℃.

Preferably, the adding amount of the common salt in the step (5) accounts for 1 percent of the total mass of the minced fillet.

Preferably, the barley grass powder and the auxiliary materials in the step (6) are added according to the mass percentage of the minced fillet: 0.8% of barley seedling powder, 5% of starch and 0.5% of monosodium glutamate. During chopping, the minced fillet is chopped and mixed intermittently and uniformly, and the chopping is suspended for 10s at intervals of 30s so as to prevent the gel quality from being reduced due to overheating of the system.

Preferably, the heating condition of the water bath in the step (7) is that the water bath is firstly carried out for 60min at 40 ℃, and then the water bath is placed for 30min at 90 ℃.

Example 2:

(2) pretreatment of other auxiliary materials: respectively weighing starch, white granulated sugar and monosodium glutamate, placing in distilled water, and dispersing and dissolving under the assistance of ultrasound or high-pressure homogenization; cutting fat pork into pieces for later use; taking egg white for later use;

(3) collecting the meat of live fish: rinsing fresh live fish (silver carp, catfish, etc.) twice with distilled water, and collecting meat with meat collector;

(4) empty chopping: weighing unfrozen or harvested fish meat of live fish, pouring the fish meat into a food conditioning machine, adding water, and chopping in an empty space; (5) salt chopping: after the chopping, uniformly adding salt, and chopping and mixing;

(6) mixing and chopping: adding barley seedling powder solution, starch, pork fat meat, etc. into minced fillet chopped with salt, and chopping for 3 min. When chopping, chopping minced fillet evenly in an intermittent way to prevent the system from overheating;

(7) and (3) gelling to prepare the fish cake: and (4) vacuumizing the mixed minced fillet obtained in the step (6), cutting into blocks, cooking for 30min at 100 ℃, and cooling to obtain the fish cake.

Preferably, the chopping processes in the steps (4), (5) and (6) are uniformly carried out for multiple times, and each time of 35s, the minced fillet is intermittently chopped to prevent the system from overheating.

Preferably, the mass ratio of the barley seedling powder to the beta-cyclodextrin in the step (1) is 20: 1.

Preferably, the barley seedling powder in the step (1) is placed in distilled water with the volume of 22 times (W: V) for soaking for 2 hours so as to be fully dissolved by water absorption.

Preferably, after the barley seedling powder and other auxiliary materials are placed in the distilled water in the steps (1) and (2), the mixture can be homogenized for 2min at 1200rpm by using a high-pressure homogenizer, or subjected to ultrasonic treatment for 1min at the temperature of 350W and 32 ℃.

Preferably, the adding amount of the common salt in the step (5) accounts for 2% of the total mass of the minced fillet.

Preferably, the barley grass powder and the auxiliary materials in the step (6) are added according to the mass percentage of the minced fillet: 1% of barley seedling powder, 10% of starch, 10% of pork fat, 8% of egg white, 0.5% of white granulated sugar and 1% of monosodium glutamate.

Example 3

(2) other auxiliary material pretreatment: weighing white granulated sugar for later use;

(3) thawing frozen minced fish or collecting meat of live fish: unfreezing the frozen minced fillet under running water; rinsing fresh live fish (catfish, silver carp, etc.) twice with distilled water, and collecting meat with meat collector;

(4) mixing and chopping: adding pre-dissolved barley seedling powder and auxiliary materials, ensuring that the water content is 78-80%, chopping and mixing for 2-4 min, and chopping and mixing minced fillet uniformly in an intermittent manner during chopping and mixing to prevent the system from overheating;

(5) the minced fillet with the barley seedling powder flavor prepared by the process is convenient to eat and suitable for fresh keeping, and various auxiliary materials can be added after thawing or refrigeration under the frozen storage condition to prepare various minced fillet products (including fish intestines, fish cakes, fish balls and the like) with the barley seedling powder flavor.

Preferably, the chopping process in the step (4) is carried out for multiple times, the minced fillet is chopped intermittently and uniformly, the chopping is suspended for 10s at intervals of 30s to prevent the system from overheating, and the minced fillet is chopped intermittently to prevent the system from overheating.

Preferably, the mass ratio of the barley seedling powder to the beta-cyclodextrin in the step (1) is 10: 1.

Preferably, after the barley seedling powder of step (1) is placed in distilled water, the barley seedling powder can be homogenized for 1.5min at 1100rpm by using a high-pressure homogenizer, or subjected to ultrasonic treatment for 1min at 30 ℃ under 300W.

Preferably, the barley grass powder and the auxiliary materials in the step (4) are added according to the mass percentage of the minced fillet: 3% of barley seedling powder and 2% of white granulated sugar.

Preferably, the freezing storage temperature in the step (5) is-30 to-18 ℃, and the freezing storage time is 0 to 6 months.

Based on example 1, the prepared minced fillet product is subjected to sensory evaluation test, electronic nose test, volatile component test by an HS-SPME-GC-MS method, gel texture characteristic test and chromaticity test. Based on example 3, the prepared surimi product was subjected to a freezing storage test and detection of relevant indexes.

1. Determination of ABTS free radical scavenging capacity of barley seedling powder

Samples 10. mu.L of each sample were placed in a well plate and 200. mu.L of ABTS was added to each sample⁺The absorbance value Ao of the reaction at 734mm wavelength for 6 minutes was determined from the free radical stock solution by shaking for 30s at 20 ℃. Reagent blank Ai and sample blank Aj are set simultaneously. The clearance is calculated according to the formula:

in the formula Ai: absorbance value of distilled water + ABTS reagent

Aj: light absorption value of sample + absolute ethyl alcohol

2. Determination of DPPH free radical scavenging ability of barley seedling powder

Accurately preparing the absolute ethanol solution of the samples with the concentrations of 1, 2, 3, 4 and 5 mg/mL. Then, samples and DPPH solutions with different concentrations are taken and added into the same test tube with a plug, after uniform mixing, the mixture is subjected to light-shielding reaction at room temperature for 30min, the light absorption value Ai is measured at 515nm, the blank group uses absolute ethyl alcohol with the same volume to replace the DPPH solution, the control group uses absolute ethyl alcohol with the same volume to replace the sample solution, the blank adjustment is carried out by using mixed liquid of distilled water and absolute ethyl alcohol with the same volume to be zero, the clearance is calculated according to the following formula, and vitamin C aqueous solution is used as a positive control for carrying out parallel determination for 3 times.

Ao in the formula: light absorption value of control group

Ai Absorbance value of sample set

Aj light absorption value of blank group

3. Determination of barley seedling powder reducing ability

And respectively taking the barley seedling powder with different mass fractions, fully metering to 10mL, magnetically stirring at room temperature for 1h, and respectively taking supernatant (wherein the blank is replaced by distilled water). Mixing the extractive solution (2.5mL) of barley seedling powder, phosphate buffer (2.5mL) and 1% potassium ferricyanide (2.5mL), and water bathing at 50 deg.C for 20 min. After the water bath, 2.5mL of 10% trichloroacetic acid (TCA) was added. 2.5mL of the supernatant was added with 2.5mL of deionized water and 0.5mL of 0.1% ferric chloride. Mixing, and standing for 15 min. The absorbance was measured at 700nm, using blank as reference. The absorbance represents the reducing power of the sample, and the greater the absorbance, the stronger the reducing power of the sample. Preparing vitamin C water solution with concentration gradient of 1-5 mg/g respectively as a reference.

4. Barley seedling powder for inhibiting oxidation of lecithin liposome

Preparing a liposome PBS dispersion system, dissolving 300mg of lecithin in 30mL of 10mmol/L PBS solution with pH of 7.4, and oscillating in an ice-water bath; TCA-TBA-HCI mixture: 15g of TCA, 0.37g of TBA, 2.1mL of concentrated hydrochloric acid were sequentially placed in 100mL of water. Preparing Vc aqueous solution with concentration gradient of 1-5 mg/g respectively as a control. And (3) sample determination: weighing 1.0-5.0 g of barley seedling powder, respectively metering the volume to 100mL, shaking at room temperature at 200r/min for 1.5h, and centrifuging to obtain a supernatant. Lecithin and 0.4mmol/L FeSO are added into the sample tube₄The solution, 400. mu. mol/L ascorbic acid and 1mL each of the samples were mixed well. Placing in water bath at 37 deg.C in dark for 60min, adding 2mL of TCA-TBA-HCI mixed solution, placing in water bath at 100 deg.C for 15min, rapidly cooling to 4000r/min, centrifuging for 20min, collecting supernatant, measuring absorbance As at 536nm,the blank tube replaces the sample with 1mL of distilled water, the operation method is the same as the sample tube, the absorbance Ac of the blank tube can be measured, and the clearance rate is calculated according to the following formula:

5. determination of the pH value

Taking 3g of minced fillet, adding 27mL (9 times volume, V: W) of distilled water, shaking uniformly, shaking, standing for 30min, centrifuging at 8000r/min for 10min, and measuring the pH value of the supernatant.

6. Determination of acid value

Weighing 5.00 +/-0.01 g of minced fillet, adding 15mL of anhydrous ether-anhydrous ethanol mixed solvent (volume ratio of 2:1), homogenizing at 3000r/min for 1min, oscillating for 30s, centrifuging at 4000r/min for 5min, and collecting supernatant. And extracting residues once again, taking 10mL of supernate into a conical flask, adding 2-3 drops of 1% phenolphthalein indicator, titrating to pink with 0.05M KOH, and obtaining the end point within 10s without fading.

7. Determination of peroxide number

Determination of peroxide value (pV) by iron thiocyanide method, 0.10g of crude fat sample was first weighed, dissolved in 9.8mL of chloroform-methanol solution (7:3, V: V), and 50. mu.L of 3.94M ammonium thiocyanate solution and 50. mu.L of FeCl were added sequentially₂Shaking the solution, standing for 5min, and measuring absorbance at 500 nm.

8. Determination of conjugated diene number

Weighing 0.10g of crude fat sample, dissolving in 5mL of isooctane, shaking for dissolving, standing in dark for 10min, taking isooctane as blank, diluting properly, and measuring absorbance at 234nm by ultraviolet spectrophotometry.

9. Determination of Thiobabarbituric acid number (TBARS)

Weighing 5g of minced fillet sample, placing the minced fillet sample in a conical flask, accurately adding 50mL of trichloroacetic acid mixed solution, shaking uniformly, sealing, and oscillating in a water bath at 50 ℃ for 30 min. Taking out, cooling, filtering with filter paper, discarding the primary filtrate, and keeping the secondary filtrate for use. 5mL of the filtrate and 5mL of TBA standard solution are taken, 5mL of TBA solution is respectively added into 5mL of mixed solution serving as a blank, the mixture is uniformly mixed and then is subjected to water bath at 90 ℃ for 30min, and the light absorption value at 532nm is measured after cooling.

10. Sensory evaluation

6 evaluators (3 men and 3 women) trained in sensory evaluation were selected to evaluate sensory indicators such as color, fishy smell, taste, and texture, and the individual score was 20 at the highest, expressed as the mean ± deviation.

11. Electronic nose detection

The fish sausage is cut into small pieces of 2mm multiplied by 2mm, 2g of the fish sausage is accurately weighed and placed in a 10mL electronic nose sample injection bottle, and FOX4000 electronic nose is adopted for detection. Electronic nose parameters: the generation time is 120s, the headspace generation temperature is 50 ℃, and the oscillation speed is 500 r/min. Total acquisition time 120s, acquisition interval time 1s, and acquisition lag time 300 s. Injection volume 1.5mL, injection speed 1.5mL/s, injection needle temperature: at 60 ℃. The carrier gas was synthetic dry air with a flow rate of 150 mL/min. 4 replicates of each sample were made.

12. Method for detecting volatile components by HS-SPME-GC-MS (high speed-dispersive multi-photon mass spectrometry)

3.0g of sample is weighed into a 20mL headspace bottle, 7mL of saturated saline is added, 300. mu.L of 1. mu.g/mL internal standard o-dichlorobenzene is added, the mixture is placed on a magnetic stirring table, the position of the fixed extraction head is adjusted, and the mixture is heated in a water bath. Inserting a 65-micron DVB-PDMS extraction head into the headspace of a sample bottle, balancing at 60 ℃ for 3min, extracting for 50min, taking out, and quickly inserting into a sample inlet of GC-MS for further analysis.

Chromatographic conditions are as follows: a chromatographic column: HP-5; temperature rising procedure: the initial temperature of the column is 40 ℃, the temperature is kept for 3min, the temperature is increased to 200 ℃ at the speed of 5 ℃/min, the temperature is kept for 2min, and then the temperature is increased to 250 ℃ at the speed of 50 ℃/min, and the temperature is kept for 5 min; the injection port temperature is 250 ℃, the carrier gas flow is 1ml/min, and the injection is carried out in a non-flow splitting mode. Mass spectrum conditions: mass spectrometry conditions: the temperature of a transmission line is 280 ℃, the temperature of an ion source is 230 ℃, the temperature of a return pole is 150 ℃, the electron energy is 70ev, and the scanning range of mass spectrum scanning is as follows: m/z, 35-450 amu. Scanning rate: 2.0 scans/s.

And (3) searching a spectrum library: and (4) retrieving and matching the GC-MS spectrum by NIST 17-1, NIST 17-2 and NIST 17s standard spectrum libraries, and taking the substances with the matching degree of more than 80. And carrying out semi-quantitative analysis by adopting an area normalization method to determine the relative content of the substances. The procedure was repeated at least twice for each sample.

13. Determination of minced fillet gel performance, water retention and chromaticity

The samples were cut into 20mm long cylinders and subjected to total texture analysis (TPA), determination of puncture performance using a TA-XTPlus texture analyzer at room temperature. The chroma of the sample is determined by a CR-400 type color difference meter. The sample was cut into uniform sheets of 5mm thickness at room temperature and weighed, 2 sheets of filter paper were placed on the sheet, 3 sheets of filter paper were placed under the sheet, a pressure of 5kg was applied to a pressure gauge, the sheet was kept for 1min, the filter paper was removed, and the sheet was weighed again to determine the water-holding capacity.

14. Data analysis

The contribution of different compounds to the overall odour of the sample was evaluated using Odour Activity Value (OAV), defined as the ratio of the absolute concentration of the olfactory substance (C/%) to its sensory threshold (T), i.e.:

OAV＝C/T (4)

when OAV <1, indicating that the olfactory organ is not sensory to the substance, the substance has no significant effect on the overall odor of the sample; when OAV is more than or equal to 1, the material is possible to have direct influence on the overall smell of the sample; and within certain ranges, a greater value of OAV indicates a greater contribution of the substance to the overall odor of the sample.

The experimental data were processed and analyzed with Origin 2018, SPSS 25.0 software. Among them, ANOVA was used for analysis of variance, Duncan test (P < 0.05) was used for significance analysis, and the results were expressed as mean. + -. standard deviation (mean. + -. SD).

FIGS. 1, 2, 3, and 4 show the chemical antioxidant capacity of barley seedling powder. The barley grass powder has the effect of clearing ABTS free radicals, Vc is used as a positive control, when the barley grass powder is 2mg/mL, the system clearance rate is close to a positive control group of 0.2mg/mL, and the clearance rate can reach 96.6 percent at most. The DPPH free radical scavenging effect is gradually increased along with the increase of the barley seedling concentration, and the concentration is in a linear relation with the clearance rate, wherein y is 6.9962x +18.935, and R2 is 0.9544. The ability to scavenge free radicals increased from 28.4% to 56.2% as the concentration of barley seedling powder increased. The content of barley seedling powder is in linear relation with the reducing power and the effect of inhibiting the oxidation of lecithin lipid.

The chemical antioxidant test result shows that the barley seedling powder and Vc have continuously increased capability and reducing power for removing ABTS and DPPH free radicals along with the increase of the concentration, and the inhibition effect on the oxidation of lecithin liposome is enhanced along with the increase of the concentration of the barley seedling powder, so that the barley seedling powder has better inhibition capability on lipid oxidation, is a natural antioxidant for lipid-containing food, can inhibit the oxidation of surimi lipid, effectively prolongs the fresh-keeping period of surimi products, and reduces the generation of low-grade aldehydes and other substances generated by the degradation of fatty acid, and the low-grade aldehydes such as hexanal and the like are main reasons for causing the bad flavor of surimi and not accepted by consumers in sense.

Based on example 1, the amount of Barley Grass Powder (BGP) added (blank, 0.5%, 0.8%, 1%) and the amount of β -cyclodextrin (β -CD) added (0 ‰,1 ‰) were varied, and the sensory quality, volatile components, texture, water retention, and color of different test groups were compared.

TABLE 1 sensory evaluation chart

TABLE 2 sensory evaluation results

Table 1 shows sensory evaluation items and score settings, and table 2 shows that the test groups to which barley seedling powder was added were significantly different from the control group in smell of the fishy smell that could be sensed (P < 0.05). And in the aspect of the characteristic smell of the barley grass, no significant difference is shown on the scoring result, which shows that the characteristic flavor of the barley grass cannot completely cover the flavor of the minced fillet product after the barley grass powder is added into the fish intestines, and the result is consistent with the identification result of the volatile components. Sensory results show that the barley seedling powder can obviously improve the smelly fishy smell of the minced fillet product, has a certain fishy smell inhibiting effect, improves the fishy smell of most of test groups, and obviously improves the score of the fishy smell. However, if the addition content of the barley seedling powder is 1%, the quality of the minced fillet gel in the sense of taste is reduced due to the fact that the barley seedling powder is added in too high amount, and on the basis, the fishy smell removing effect can be improved by compounding the beta-cyclodextrin, the sense quality of the minced fillet gel is improved, the score of the minced fillet gel in the sense of taste is increased, and the flavor improving effect is best. Therefore, in the fish sausage making process, the optimal fishy smell inhibiting formula is determined by adding 1% of barley seedling powder and 1% of beta-cyclodextrin.

Fig. 5 and 6 show the principal component analysis results and discriminant factor analysis results of the electronic nose response signals of different sample groups. The distribution of each sample component is dispersed, and the two analysis methods can effectively distinguish the odor difference, which shows that the minced fillet flavor has obvious difference with the blank group after the barley seedling powder is added, and the difference of volatile components among the groups is obvious.

Figure 7 shows the e-nose probe response values for different barley seedling meal/surimi samples. As can be seen from the figure, the distance between the minced fillet added with the barley grass powder and the control group is relatively long, which indicates that the volatile components of the minced fillet and the control group are relatively different, and most of the electronic nose sensors can effectively distinguish the 3 samples through the change of the response values.

TABLE 3 SPME-GC-MS identification of volatile substances for each test group

(continuation table 3)

Note: in the test group, the addition amount of barley seedling powder is 1 percent, and the addition amount of cyclodextrin is 1 per mill.

Table 3 shows the differences in volatile components for different barley seedling meal/surimi samples. Through NIST gallery retrieval and literature reference confirmation, 27 volatile components including 9 aldehydes, 6 alcohols, 5 hydrocarbons, 1 ketone and 6 other compounds are detected from the silver carp surimi in the control group; the barley seedling powder has identified 44 volatile components, wherein 15 hydrocarbons, 6 aldehydes, 5 alcohols and 2 ketones, and 16 other compounds, because most of the hydrocarbon substances have higher threshold value, the main volatile components in the barley seedling powder should be aldehydes, and the main volatile components in the silver carp surimi include aldehydes and some alcohol volatile components. In the blank minced fillet control group, the volatile components with OAV > 1 have the content of 1-octen-3-ol, hexanal, octanal and heptanal in sequence from high to low, and can be determined to be the main volatile components of the silver carp minced fillet. Compared with the control group, the content of main volatile substances which can generate fishy smell and earthy mildew taste in each test group is reduced, and the content of hexanal, 1-octen-3-ol and heptanal is obviously reduced. Compared with the blank group, the relative content of heptaldehyde in the test group added with only 1 per mill of cyclodextrin is reduced by 16.67%, and 9 aldehydes, 7 alcohols, 6 hydrocarbons, 1 ketone and 6 other compounds are identified. And the test group only added with 1% of barley seedling powder identifies 6 aldehydes, 6 alcohols, 10 hydrocarbons, 2 ketones and 5 other compounds, and the total is 29, compared with the blank group, the relative content of heptaldehyde is reduced by 35%, and the test group compounded with barley seedling powder and cyclodextrin is reduced by 61.11%, which shows that the compounded barley seedling powder and cyclodextrin are used independently, and particularly have more remarkable effect on reducing the relative content of heptaldehyde. The result is consistent with the result of sensory evaluation, and the addition of the barley seedling powder and the cyclodextrin can obviously reduce the fishy smell of the fish intestines.

The main volatile components of the barley grass powder sample are phenylacetaldehyde and 5-methyl-2-furfural, and corresponding characteristic volatile components are detected in the minced fillet added with the barley grass powder. Accordingly, the barley seedling powder and the cyclodextrin can reduce aldehydes and alcohols which generate pungent odor, thereby reducing fishy smell, and the reasons for reducing fishy smell include reduction of the content of main volatile substances which greatly contribute to fishy smell, inhibition of oxidation of surimi lipids, reduction of fatty acid degradation to generate lower aldehydes, and the like.

TABLE 4 influence of barley grass powder addition on minced fillet gel texture

The components are added in	Hardness per gram	Elasticity	Cohesion property	Chewiness/g	Recovery property
						Blank space	3416.60±167.821^c	0.91±0.021^b	0.83±0.008^a	2587.38±171.27^b	0.53±0.005^a
0.5％BGP	3666.04±50.863^ab	0.96±0.019^a	0.82±0.002^a	2872.72±40.183^a	0.53±0.002^a
						0.8％BGP	3823.65±139.701^a	0.95±0.025^a	0.82±0.005^a	2976.40±153.401^a	0.53±0.004^a
1％BGP	3556.69±31.126^b	0.95±0.013^ab	0.82±0.004^a	2875.18±101.250^a	0.53±0.004^a
						1‰β-CD	3597.67±45.134^b	0.93±0.022^ab	0.83±0.012^a	2831.46±63.715^a	0.54±0.013^a
1％BGP+1‰β-CD	3725.19±62.351^a	0.94±0.028^ab	0.83±0.035^a	2846.38±154.695^a	0.54±0.032^a

Table 4 shows the effect of adding barley grass meal on TPA of surimi products. The cohesiveness and recoverability of the minced fillet product added with the barley grass powder are not obviously changed, along with the increase of the addition amount, when the addition amount is 0.8%, the hardness, elasticity and chewiness of the minced fillet gel are obviously increased, and the enhancing effect is optimal, but after the addition amount is 1%, the hardness of the minced fillet gel is reduced, which indicates that the increase of the hardness of the minced fillet gel is not facilitated when the addition amount of the barley grass powder is too high, and a test group compounded with 1% of barley grass powder and 1% of beta-cyclodextrin can eliminate adverse effects possibly generated by the addition of excessive barley grass powder. Compared with a blank group, a test group added with a proper amount of barley seedling powder and beta-cyclodextrin (beta-CD) has the advantages that the hardness, elasticity and chewiness of the minced fillet gel are remarkably improved, the compound barley seedling powder and the beta-CD can also remarkably improve the texture performance of the minced fillet gel, and the beta-cyclodextrin can ensure the gel reinforcement effect of the barley seedling powder in a larger addition range.

Fig. 8 shows that the water retention capacity results of the four groups are significantly different from those of the minced fillet gel of the control group (P is less than 0.05) after the barley seedling powder is added, which indicates that the barley seedling powder can play a role in increasing the water retention capacity of the minced fillet gel. In the process of making minced fish products, the chopper fully chops and mixes minced fish, which also destroys the structure of fish protein to a certain extent, resulting in a reduction in water holding capacity. Therefore, the addition of the barley seedling powder improves the water binding capacity of the fish intestines and has a certain effect on improving the quality of the minced fillet product.

Fig. 9 shows that the breaking strength and the dent depth of the surimi gel were not significantly changed from those of the control group after the barley seedling powder was added, which indicates that the addition of the barley seedling powder not only improves the water-holding capacity of the gel, but also has little influence on the breaking strength and the dent depth of the gel, and the gel strength of the surimi product can be maintained.

TABLE 5 Effect of barley grass powder addition on minced fillet gel color

Table 5 shows that the chromaticity results are significantly different (P is less than 0.05) among groups with different amounts of barley seedling powder, which indicates that the content of barley seedling powder is different, the surimi gel is light green like vegetables, the chromaticity is obviously changed, and the whiteness of surimi products can be improved to a certain extent by adding beta-cyclodextrin. And (4) combining the result of a sensory test, and controlling the addition amount of the barley seedling powder within 3% of the quality of the minced fillet on the premise of meeting the product acceptability of consumers.

Based on the example 3, fig. 10, 11, 12, 13 and 14 show that the barley seedling powder can delay the quality deterioration of the minced fillet in the frozen storage process and can effectively prolong the frozen storage shelf life of the minced fillet. In the frozen storage process of the minced fillet, the pH value shows a V-shaped change trend along with the storage time. The acid value of the test group added with the barley seedling powder in the frozen storage test is lower than that of the control group, which also shows that the addition of the barley seedling powder can effectively inhibit the generation of free fatty acid of frozen storage minced fillet. The peroxide value of the control group in the frozen storage test is higher than that of the test group added with the barley seedling powder in the whole storage process, which shows that the barley seedling powder can inhibit the generation of hydroperoxide and has the function of resisting the oxidation of surimi lipid. The freezing storage test shows that the conjugated diene value of the test group added with the barley seedling powder is reduced compared with that of the control group, and the barley seedling powder has the most obvious effect of inhibiting lipid oxidation in the primary storage stage. The acid value of the test group added with the barley seedling powder is obviously lower than that of the control group by 8 weeks, which shows that the barley seedling powder also has obvious inhibition effect on the products in the later period of lipid oxidation. In conclusion, compared with a control group, the test group added with the barley grass powder obviously delays the increase of the peroxide value, the conjugated diene value and the thiobarbituric acid value of the surimi in the frozen storage process, inhibits the oxidation of surimi lipid, reduces the reduction rate of the surimi quality, improves the frozen storage surimi quality and prolongs the frozen storage shelf life.

In conclusion, the barley seedling powder and the minced fillet gel product are prepared by adding the barley seedling powder into a composite system of minced fillet protein and lipid, compounding beta-cyclodextrin, and performing raw material pretreatment, chopping and stirring, vacuumizing, molding and gelation. The minced fillet product prepared by the invention has the effects of obviously inhibiting lipid oxidation and removing fishy smell, and the beta-cyclodextrin is used for solving the problem that the minced fillet texture performance is reduced when barley seedling powder is applied to a protein lipid complex system of minced fillet and the addition amount of barley seedling powder is higher. Compared with the traditional minced fillet, the product of the invention has weak fishy smell, better strength, elasticity and chewiness, and greenish green appearance similar to vegetables, and is a novel minced fillet product which accords with the market nutrition and health concept. With the improvement of living standard and health consciousness of people, the barley seedling powder minced fillet product has very wide market prospect.

The above embodiments are merely preferred technical solutions of the present invention, and should not be construed as limitations of the present invention, and features of the embodiments in the present application may be arbitrarily combined with each other without conflict. The protection scope of the present invention is defined by the claims, and includes equivalents of technical features of the claims. I.e., equivalent alterations and modifications within the scope hereof, are also intended to be within the scope of the invention.

Claims

1. The application of the barley seedling powder in the minced fillet product is characterized in that the barley seedling powder is used for removing fishy smell of the minced fillet product, the addition amount of the barley seedling powder is 0.2-5% of the mass of the minced fillet, and the minced fillet product comprises fish intestines, fish balls, fish cakes or the like.

2. The application according to claim 1, characterized in that it comprises the following steps:

(3) thawing frozen minced fish or collecting meat of live fish: unfreezing the frozen minced fillet under running water; rinsing the fresh live fish III twice with distilled water, and then performing meat extraction by using a meat extractor;

3. The application of claim 2, wherein the chopping in the steps (4), (5) and (6) is carried out for multiple times, each time of chopping is 25-35 s, and the minced fillet is intermittently chopped to prevent the system from overheating.

4. The use according to claim 2, wherein beta-cyclodextrin is further added to the barley seedling powder filtrate obtained in the step (1), and the mass ratio of the barley seedling powder to the beta-cyclodextrin is (2-50): 1.

5. The use of claim 4, wherein the barley seedling powder obtained in step (1) is soaked in 18-22 times (W: V) volume of distilled water for 1-2 h to be fully dissolved by water absorption.

6. The use of claim 4, wherein the barley seedling powder obtained in the steps (1) and (2) and other auxiliary materials are placed in distilled water, and then homogenized for 1-2 min at 800-1200 rpm by using a high pressure homogenizer, or subjected to ultrasonic treatment for 0.8-1.2 min at a temperature of 28-32 ℃ under 250-350W.

7. Use according to claim 2, characterized in that: the adding amount of the salt in the step (5) accounts for 0.5-3% of the mass of the minced fillet;

in the step (6), the barley grass powder and the auxiliary materials are added according to the mass percentage of the minced fillet, and the formula of the fish sausage is as follows: 0.2-5% of barley seedling powder, 4.5-5.5% of starch and 0.2-0.8% of monosodium glutamate, and the water content is ensured to be 78-80%; the formula of the fish cake comprises the following components: 0.2-5% of barley seedling powder, 5-15% of starch, 4-12% of pork fat, 5-8% of egg white, 0.5-3% of white granulated sugar, 0.5-1.5% of monosodium glutamate and 30-50% of water.

8. Use according to claim 2, characterized in that: in the step (7), the two-stage heating condition is that the water bath is firstly carried out for 50-60 min at 40-45 ℃, and then the water bath is carried out for 20-30 min at 85-90 ℃;

and (3) vacuumizing the mixed minced fillet, cutting the minced fillet into blocks, cooking the blocks at 90-100 ℃ for 25-35min, and cooling to obtain the fish cake.

9. Use according to claim 2, characterized in that: and (4) freezing or refrigerating and preserving the mixed minced fillet obtained in the step (6), wherein after unfreezing or refrigerating under freezing conditions, auxiliary materials can be added to prepare various minced fillet products with the barley seedling powder flavor, wherein the minced fillet products comprise fish intestines, fish balls, fish cakes or the like.

10. Use according to claim 9, characterized in that: the freezing storage conditions are as follows: the freezing storage temperature is-30 to-18 ℃, and the freezing storage time is 0 to 6 months; the refrigeration conditions were: the refrigeration temperature is 0-4 ℃, and the refrigeration time is 0-7 days.