CN112841568B

CN112841568B - Fish ball with improved freezing resistance and nutritive value and preparation method thereof

Info

Publication number: CN112841568B
Application number: CN202110118589.5A
Authority: CN
Inventors: 张晓伟; 孙向军; 俞良莉; 刘波言
Original assignee: Shanghai Jiaotong University
Current assignee: Shanghai Jiaotong University
Priority date: 2021-01-28
Filing date: 2021-01-28
Publication date: 2022-11-25
Anticipated expiration: 2041-01-28
Also published as: CN112841568A

Abstract

The invention provides fish balls with improved freezing resistance and nutritive value and a preparation method thereof. Specifically, the present invention provides a food composition for preparing a pellet-like food, the food composition comprising: 80-120 parts by weight of surimi protein; 16-24 parts by weight of water; and 6-9 parts by weight of a polysaccharide substance; wherein the polysaccharide substance comprises arabinoxylan and starch; and the amount of arabinoxylan is 0.2-2.4 parts by weight in the polysaccharide substance; the arabinoxylans are selected from the group consisting of: arabinoxylan, cross-linked arabinoxylan, or a combination thereof. The invention also provides a pill food prepared from the food composition. The pill food has high water binding capacity, good freezing resistance, high gel property, and low digestibility of starch.

Description

Fish ball with improved freezing resistance and nutritive value and preparation method thereof

Technical Field

The application belongs to the field of food processing, and particularly relates to a method for improving frost resistance and nutritive value of fish balls.

Background

China is a big aquatic product country, the yield of fish reaches more than 4000 million tons every year, fish protein contains rich amino acid, and the content and proportion of the amino acid are very suitable for the requirements of human bodies, so that the fish protein can provide rich nutritional value. The fishing of the fishes is divided into a fishing period and a fishing forbidding period, and the problem of short supply and short demand can be met during the fishing forbidding period. Therefore, people adopt a high-temperature sterilization method to prepare the minced fillet product with longer storage life from fresh fish meat, can effectively prolong the shelf life and storage life of the fish meat, and simultaneously improve the economic value of some low-value fish. The fish ball is a common minced fillet product, and in the process of making the fish ball, the heating can destroy the tertiary structure and the quaternary structure of protein in fish meat, and the formed gel network structure is looser, so that the gel strength and the water binding capacity of the fish ball are reduced, and the quality of the fish ball is influenced.

In the prior art, polymerized phosphate, glutamine transaminase, starch, macromolecular protein and other substances are added into the minced fillet product to improve the gel property of the minced fillet. However, these conventional additives have various nutritional or safety problems. For example: excessive edible polymeric phosphate can influence calcium ion absorption, easily cause osteoporosis, increase the burden of kidney, and easily cause kidney function problem after long-term high-amount intake; the use of glutamine transaminase increases the risk of bacterial contamination of food, although the U.S. food and drug administration has classified glutamine transaminase as GRAS (general Recognized as Safe), the european union has banned the use of glutamine transaminase in food in 2010 for safety reasons; the starch has high digestion rate, fast digestion and absorption, higher glycemic index, is easy to cause obesity or diabetes and influences the health of the people.

In view of the above, there is a need in the art to provide a new fish ball formulation, so as to ensure the quality (such as gel property and water holding capacity) of fish balls, and avoid the problems of safe nutrition and the like of conventional additives.

Disclosure of Invention

The invention aims to provide a method for improving the frost resistance and the nutritional value of fish balls (such as silver carp balls).

In a first aspect of the present invention, there is provided a food composition for preparing a pellet food product, said food composition comprising:

80-120 parts by weight of surimi protein;

16-24 parts by weight of water; and

6-9 parts by weight of polysaccharide;

wherein the content of the first and second substances,

the polysaccharide substance comprises arabinoxylan and starch; and the amount of arabinoxylan is 0.2-2.4 parts by weight in the polysaccharide substance;

the arabinoxylans are selected from the group consisting of: arabinoxylan, cross-linked arabinoxylan, or a combination thereof.

In another preferred embodiment, the arabinoxylan is a cross-linked arabinoxylan.

In another preferred embodiment, the arabinoxylan is wheat arabinoxylan.

In another preferred example, the cross-linked arabinoxylan is a cross-linked arabinoxylan formed by cross-linking ferulic acid in wheat arabinoxylan.

In another preferred embodiment, the A/X (arabinose/xylose) ratio of the arabinoxylan is 0.8 to 0.9; preferably 0.85 + -0.02.

In another preferred embodiment, the cross-linked arabinoxylan has an A/X (arabinose/xylose) ratio of 0.8 to 0.9; preferably 0.85 + -0.02.

In another preferred embodiment, the arabinoxylan comprises the following structural units:

41.1% + -2% arabinose, 48.6% + -2% xylose, 3.3% + -0.5% galactose, 2.6% + -0.5% glucose, 4.23% + -1% glucuronic acid, 0.76 + -0.05 mg/g ferulic acid and 0.13 + -0.05 mg/g diferulic acid.

41.1% + -2% arabinose, 48.6% + -2% xylose, 3.0% + -0.5% galactose, 2.8% + -0.5% glucose, 4.9% + -1% glucuronic acid, 0.46 + -0.05 mg/g ferulic acid and 0.31 + -0.05 mg/g diferulic acid.

In another preferred example, the polysaccharide substance contains arabinoxylan in an amount of 0.4 to 1.2 parts by weight.

In another preferred example, the polysaccharide substance contains arabinoxylan in an amount of 0.4 to 0.6 parts by weight.

In another preferred example, the polysaccharide substance contains 5 to 15 wt% of arabinoxylan; preferably, the polysaccharides comprise 5-10 wt.% of arabinoxylan.

In another preferred embodiment, the amount of starch is 3.6-8.8 parts by weight and the amount of arabinoxylan is 0.2-2.4 parts by weight in the food composition.

In another preferred embodiment, the amount of starch is 4.8-8.6 parts by weight and the amount of arabinoxylan is 0.4-1.2 parts by weight in said food composition.

In another preferred embodiment, the amount of starch is 5.4-8.6 parts by weight and the amount of arabinoxylan is 0.4-0.6 parts by weight in said food composition.

In another preferred embodiment, the food composition further comprises 1-1.5 parts by weight of common salt (NaCl).

In another preferred embodiment, the amount of common salt in said food composition is 1.25 ± 0.1 parts by weight.

In another preferred embodiment, the amount of the polysaccharide substance in the food composition is 7.5 ± 0.5 parts by weight. In another preferred embodiment, the amount of water in the food composition is 20 ± 2 parts by weight.

In another preferred embodiment, the ratio of the weight of surimi to the weight of water in the food composition is 100:

(16-24); preferably, 100:20 plus or minus 2.

In another preferred embodiment, the ratio of the amount of surimi protein to the total weight of starch and polysaccharide in the food composition is 100: (6-9); preferably, the ratio of 100:7.5 +/-0.5.

In another preferred example, in the food composition, the weight ratio of the surimi protein to the salt is 100: (1-1.5); preferably, the ratio of 100:1.25 + -0.1.

In another preferred embodiment, the food composition comprises:

80-120 parts by weight of surimi protein;

16-24 parts by weight of water;

optionally 1-1.5 parts by weight of common salt;

3.6-8.8 parts by weight of starch; and

0.2-2.4 parts by weight of cross-linked arabinoxylan.

In another preferred embodiment, the food composition comprises:

100 parts by weight of surimi protein;

16-24 parts by weight of water;

optionally 1-1.5 parts by weight of common salt;

4.8-8.6 parts by weight of starch; and

0.4 to 1.2 parts by weight of cross-linked arabinoxylan.

In another preferred embodiment, the food composition comprises:

100 parts by weight of surimi protein;

16-24 parts by weight of water;

optionally 1-1.5 parts by weight of common salt;

5.4-8.6 parts by weight of starch; and

0.4 to 0.6 weight part of cross-linked arabinoxylan.

In another preferred embodiment, the starch comprises: wheat starch, tapioca starch, potato starch, or a combination thereof.

In another preferred example, the surimi protein is a surimi protein made from fish selected from the group consisting of: silver carp.

In a second aspect of the invention, there is provided a pellet made from the food composition of the first aspect.

In another preferred embodiment, the pellet is prepared from the food composition of the first aspect by mixing, shaping and poaching.

In a third aspect of the present invention, there is provided a method of preparing a pellet-like food product as described in the second aspect, comprising the steps of:

a. providing the components of the food composition according to the first aspect in proportions;

b. mixing the components;

c. molding; and

d. and (5) cooking.

In another preferred embodiment, the preparation method further comprises optional cooling.

It is to be understood that within the scope of the present invention, the above-described features of the present invention and those specifically described below (e.g., in the examples) may be combined with each other to form new or preferred embodiments. Not to be reiterated herein, but to the extent of space.

Drawings

FIG. 1 shows FT-IR spectra of AX (upper) and CLAX (lower).

Figure 2 shows the gel strength of fish balls of different formulations. Different letters in the figure indicate significant differences (p < 0.05).

Figure 3 shows the effect of different AX and CLAX addition levels on the hardness, gumminess, chewiness, elasticity, resilience and cohesion of fish pellets. In the figure, different letters indicate significant differences (p < 0.05).

Figure 4 shows the effect of AX and CLAX on the water binding capacity of fish pellets. Different letters in the figure indicate significant differences (p < 0.05).

Figure 5 shows the nanostructure of myofibrils extracted from fish balls containing different amounts of AX or CLAX.

Figure 6 shows the effect of adding AX or CLAX on the whiteness of fish pellets. Different letters in the figure indicate significant differences (p < 0.05).

Figure 7 shows the effect of AX or CLAX on starch digestion.

Fig. 8 shows the water retention of fish balls after repeated freeze-thawing. Different letters in the figure indicate significant differences (p < 0.05).

Detailed Description

The present inventors have made extensive and intensive studies and have unexpectedly found that dietary fiber arabinoxylans, especially cross-linked arabinoxylans, are particularly suitable as additives for pellet food products (e.g. fish pellets) to improve the quality of the fish pellets while the arabinoxylans also reduce the absorption of starch. Based on this, the inventors have completed the present invention.

Term(s) for

As used herein, the term "gel characteristics" refers to the gel strength of the fish ball as well as hardness, chewiness, elasticity, etc. in a full texture analysis. We expect to improve the gel strength as well as hardness, chewiness and elasticity of fish balls with better water holding capacity by adding arabinoxylan.

Herein, the term "surimi protein", also referred to as "surimi", means a fish meat slurry (raw surimi) obtained by processing marine fish or freshwater fish or the like, which is a raw material of fish meat products such as fish balls, simulated crab meat or the like.

As used herein, the term "pellet-like food" refers to various meatballs, fish-ball-like food, or other similar foods that are based on meat emulsion, fish emulsion, or the like.

Pill food

The invention selects two dietary fibers of arabinoxylan and cross-linked arabinoxylan as additives to improve the frost resistance and the nutritional value of fish balls (such as silver carp fish balls).

The arabinoxylan is important soluble dietary fiber in the bran of the cereal, cannot be digested and absorbed by small intestine, but can be utilized by intestinal flora to generate short-chain fatty acid, improve the intestinal flora structure and promote human health, and meanwhile, the arabinoxylan can generate cross-linked arabinoxylan under the action of laccase, so that the arabinoxylan has a gelling property. In addition, the dietary fiber can inhibit the digestion rate of starch, reduce the glycemic index and maintain the blood sugar steady state of a human body. Arabinoxylan has been approved by the U.S. Food and Drug Administration (FDA) as an edible grade dietary fiber.

The main advantages of the invention include:

1. the fish balls prepared from the food composition have high water binding capacity;

2. the fish ball prepared from the food composition of the present invention has high gel characteristics, i.e., a gel;

3. the additive used in the composition has little or no damage to the structure of myofibrils of the surimi during the process of preparing the fish balls, thereby keeping the mouthfeel of the surimi.

4. The arabinoxylans used in the food composition of the present invention can significantly inhibit the digestibility of starch; 5. the arabinoxylans used in the food composition of the invention can significantly improve the quality (such as water binding capacity) of the fish balls.

The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Experimental procedures without specific conditions noted in the following examples, generally according to conventional conditions, or according to conditions recommended by the manufacturer. Unless otherwise indicated, percentages and parts are percentages and parts by weight.

Example 1 extraction of arabinoxylans

Degreasing wheat bran by using normal hexane (1, w/v), filtering, repeating twice, and drying filter residues in an oven at the temperature of 45 ℃; adding defatted bran to purified water (1, w/v), adjusting pH to 7 with NaOH, heating to boil, holding for 5 minutes to fully gelatinize starch, cooling to 90 ℃, adding thermostable alpha-amylase (4 mL/100g defatted bran), and reacting for 60 minutes; cooling to room temperature, adding HCl to adjust pH to 6, heating to 50 deg.C, adding protease (5 mL/100g defatted bran), and reacting for 4 hr; heating to boil, and keeping for 10 min to inactivate enzyme; centrifuging (10000 g) for 20 minutes, adding ultrapure water for rinsing and centrifuging, and repeating twice; drying in an oven at 45 ℃; adding defatted, de-starched and de-proteinized bran (DSB) into a 1M NaOH solution (1, w/v), continuously stirring and reacting for 24 hours at room temperature, centrifuging (10000 g) for 10 minutes, taking supernatant, adjusting the pH to 4-5 by using HCl, adding ethanol with 4 times volume, reacting overnight at 4 ℃, filtering, drying filter residue in an oven at 45 ℃, re-dissolving in water, and freeze-drying to obtain the desired Arabinoxylan (AX).

Example 2 preparation of Cross-Linked arabinoxylans

The arabinoxylan extracted in example 1 was dissolved in ultrapure water (2%, w/v), laccase (1.675 nkat/mg arabinoxylan) was added, and the reaction was carried out at room temperature for 24 hours; heating to boil to inactivate enzyme; freeze drying to obtain the desired cross-linked arabinoxylan (CLAX).

Example 3 characterization of arabinoxylan structures

The structures of arabinoxylans and cross-linked arabinoxylans are shown in table 1 below. The monosaccharide composition is detected by gas chromatography, and the ferulic acid content is detected by liquid chromatography.

TABLE 1

Note: A/X is the ratio of arabinose to xylose. Data are presented as mean ± SD (n = 3). Sample values marked with different letters are significantly different (p < 0.05).

The infrared characterization results of the arabinoxylan and the cross-linked arabinoxylan are shown in the figure1, the upper curve is FT-IR spectrum of AX, the lower curve is FT-IR spectrum of CLAX at 1645cm ^-1 The absorption peak is the characteristic absorption peak of ferulic acid, and after CLAX is formed, the characteristic absorption peak generates blue shift, which proves that the ferulic acid generates oxidation crosslinking reaction to form CLAX.

Example 4. Preparation of fish balls:

preparing fish balls with different arabinoxylan/cross-linked arabinoxylan contents according to the formula shown in Table 2, stirring for 3 minutes by using a stirrer, kneading for forming, and boiling for 5 minutes in boiling water; the mixture was allowed to stand at room temperature.

The minced fillet is purchased from the well-drawn aquatic food products company Limited in the Hubei Honghu lake.

TABLE 2 formula of fish ball with different addition amount of AX or CLAX

Example 5 effect of addition of AX or CLAX on gel strength of fish pellets:

the fish balls of different formulations prepared in example 4 were subjected to gel strength tests using a texture analyzer.

The test method comprises the following steps: the texture analyzer adopts a P/6 probe with the diameter of 5 mm; the test conditions were: the pressing rate before the test was 2.0mm/s, the pressing rate during the test was 1.1mm/s, and the rising rate after the test was 4.0mm/s. The peak force point is called the breaking strength (g) and the distance from the starting point to the peak force point is called the deformation value (cm). Gel strength (g cm) is the product of breaking strength and deformation: gel strength = breaking force (g) × deformation value (cm).

The test results are shown in fig. 2, and the results show that the gel strength of the fish balls can be obviously improved by adding 0.5g of AX and 0.5g or 1.0g of CLAX compared with the control group, and the gel strength of the fish balls is not greatly influenced by adding 1.0g or 1.5g of AX. The fish balls with the added amount of 1.5g CLAX have the highest gel strength, which is probably because the cross-linked arabinoxylan and the surimi protein form an interpenetrating gel structure, so that the gel strength of the fish balls is improved. The gel strength of the fish balls is not greatly influenced by adding 1.0g or 1.5g of AX, probably because the starch content is reduced, the starch granules which are swelled and filled in the gaps of the fish protein network structure are reduced in the temperature rising process, and the gel strength of the fish balls cannot be improved.

Example 6 Effect of addition of AX or CLAX on texture Properties of Fish pellets

The test method comprises the following steps: and cutting the fish balls to be detected into two parts, and placing the fish balls under the probe. A P/50 probe is adopted, and the test conditions are as follows: the pressing speed before the test is 3.0mm/s, the pressing speed in the test is 1.0mm/s, the rising speed after the test is 3.0mm/s, the pressing deformation is 40%, after the first compression, the probe returns to the initial position, stops for 2s, and performs the second compression. The hardness of the fish ball is determined as the maximum force of the first compression force. The elasticity is determined as the ratio of the area under the curve after the first compression to the area under the curve after the second compression. Cohesion is determined as the ratio of the area after the second compression to the area after the first compression. Chewiness is defined as the energy required to chew a solid sample to a stable swallowing state (degree of gelation x elasticity).

The test results are shown in fig. 3, and the results show that the addition of 0.5g of CLAX can significantly improve the hardness, adhesiveness and chewiness of the fish balls compared with the control group, while the addition of 1.0g of CLAX has no significant effect on the hardness, adhesiveness and chewiness of the fish balls. The addition of 0.5g of AX also had no significant effect on the hardness and gumminess of the fish balls, but significantly improved the chewiness of the fish balls. The addition of 0.5g AX,0.5g or 1.0g CLAX had no significant effect on the elasticity, restoring force and cohesion of the fish pellets. The addition of 1.0g or 1.5g of AX significantly reduced the hardness, gumminess, chewiness, elasticity, recovery and cohesion of the fish pellets, consistent with the previous results of significantly reducing the gel strength of the fish pellets with the addition of 1.0g or 1.5g of AX. Therefore, the addition of 0.5g of CLAX can significantly improve the gel strength of the fish balls, and can improve the hardness, gumminess and chewiness of the fish balls, and can be used for improving the quality of the fish balls.

Example 7 Effect of addition of AX or CLAX on Water binding of Fish pellets.

The test method comprises the following steps: the fish balls were cut into 2cm x 1cm sizes and weighed, and the mass was recorded. The sample was placed between two filter papers. The sliced sample was pressed for 2 minutes using a standard weight (5 kg). The squeezed sample was taken out and weighed again and the mass was recorded. The water holding capacity (water holding capacity) is calculated using the following formula:

the water binding capacity is an important index in the production of minced fillet products, and the fish balls with good water binding capacity not only have good mouthfeel, but also have smooth surfaces after being steamed and boiled. As shown in fig. 4, the addition of 0.5g of AX,0.5g of or 1.0g of CLAX significantly reduces the water loss rate of the fish balls and improves the water retention of the fish balls, which is probably because the addition of 0.5g of AX and 0.5g of or 1.0g of CLAX enhances the gel structure of the fish balls, and can better wrap water in the middle of the mesh structure, fix more free water and increase the water retention. In addition, fish balls with 0.5g CLAX added have the best water binding capacity. However, the addition of either 1.0g or 1.5g of AX reduced the water binding capacity of the fish pellets, probably due to the reduced starch content, which reduced the free water content that can be absorbed by the starch swelling, thereby reducing its water binding capacity.

Example 8 Effect of addition of AX or CLAX on myofibril of fish meat.

5g of the fish pellets were crushed and 25mL of 20mM Tris-HCl buffer solution A (pH 7.5, containing 1mM PMSF,0.1M KCl,0.02% NaN) was added ₃ ) The mixture was stirred at 0 ℃ for 15 minutes and centrifuged at 1000g at 4 ℃ for 10 minutes. The pellet was added to 50mL of 20mM Tris-Maleate buffered saline solution B (pH 6.8, containing 0.2M Mg (CH) ₃ COO) ₂ 5mM of beta-mercaptoethanol, 0.45M of KCl,1mM of EGTA), ATP (10 mM in final concentration) was added thereto, the reaction was carried out at 0 ℃ for 60 minutes, and the mixture was centrifuged at 10000g for 15 minutes to obtain a supernatant. Dialyzed against 3-5kDa dialysis tape for 2 days with water change every 6 hours. The samples were freeze dried. The structure of myofibrils of the sample was observed under a scanning electron microscope, and the result is shown in fig. 5.

As shown in FIG. 5, the myofibrils are stick-like structures, and it was found that 0.5g of CLAX had more myofibrils and longer length than the control group after adding different contents of AX or CLAX. As the added amount of AX increased, both the length and content of myofibrils decreased, which is probably due to degradation of myofibrils by activated proteases during heating, further destroying the gel structure of the fish ball. CLAX may interact with myofibrils, thereby increasing the gel strength of the fish ball and protecting the myofibrils from being damaged by the protease.

Example 9 Effect of addition of AX or CLAX on Fish pellet color.

The test method comprises the following steps: the fish ball samples were cut into raw slices having a diameter of 2cm and a thickness of 1cm, and color coordinate values (L, a, and b) of the fish balls of each formulation were measured using a colorimeter, and the whiteness values of the samples were determined using the following formula.

Whiteness =100- [ (100-L) ^* ) ² +a ^*2 +b ^*2 ] ^1/2

The measured color coordinate values are shown in table 3, and the determined whiteness results are shown in fig. 6:

TABLE 3 color values of different formulations of fish balls

The appearance of fish balls is important for their sale, and whiter fish balls are popular with consumers, and therefore whiteness is an important evaluation index for surimi products. As shown in table 3, AX or CLAX can significantly affect the color of the fish balls, and as the amount of AX or CLAX added increases, the brightness and whiteness of the fish balls gradually decrease, but the values a and b gradually increase. This may be due to AX and CLAX being reddish-yellow in color by themselves.

Example 10 Effect of addition of AX or CLAX on starch digestibility.

Among the starches, fast-digestible starch, slow-digestible starch and resistant starch were measured by the Englyst method.

Starch has high digestion rate, fast digestion and absorption, higher glycemic index and is easy to cause obesity or diabetes, so that the inhibition of the digestion degree or rate of starch helps to prevent the occurrence of chronic diseases. As shown in fig. 7, the digestibility of starch can be significantly affected by adding different ratios of AX or CLAX. As shown in Table 4, when the amount of AX added was 10%, the fast-digestible starch decreased from 71.34% to 63.12%, while the slow-digestible and resistant starches increased from 21.95% and 6.71% to 25.07% and 11.81%; when the addition amount of CALX is 10%, the fast-digestion starch is reduced from 71.34% to 52.25%, while the slow-digestion starch and the resistant starch are increased from 21.95% and 6.71% to 29.27% and 18.48%. It can be seen that CLAX has a better effect of reducing the digestibility of starch than AX.

Table 4 RDS, SDS and RS content of CS and starch hydrolysis parameters in the absence and presence of AX and CLAX.

Note: data are presented as mean ± SD (n = 3). There was a significant difference in the values of samples marked with different letters in the same column (p)<0.05). CS, AX and CLAX are corn starch, arabinoxylan and cross-linked arabinoxylan, respectively. RDS, SDS and RS are fast-digestion starch, slow-digestion starch and resistant starch, respectively. C _∞ Is the estimated hydrolyzed starch concentration at ∞ time; k is the kinetics of starch hydrolysis; r is ² Is to determine the coefficients.

Example 11

The frost resistance is related to the water binding capacity of the fish ball. The better the water retention, the better the frost resistance.

To further verify the anti-freezing performance of the fish balls, the fish balls were repeatedly frozen and thawed for 3 days and 6 days, and the water retention data were checked, and as shown in fig. 8, the fish balls with the addition amount of 0.5g of CLAX all showed the best water retention.

All documents mentioned in this application are incorporated by reference in this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications of the present invention can be made by those skilled in the art after reading the above teachings of the present invention, and these equivalents also fall within the scope of the present invention as defined by the appended claims.

Claims

1. A food composition for preparing a pellet food product, said food composition comprising:

80-120 parts by weight of surimi protein;

16-24 parts by weight of water; and

6-9 parts by weight of polysaccharide;

wherein, the first and the second end of the pipe are connected with each other,

the polysaccharide substance is composed of arabinoxylan and starch; and the polysaccharide substance contains arabinoxylan in an amount of 0.4 to 0.6 parts by weight;

the arabinoxylan is cross-linked arabinoxylan;

wherein the cross-linked arabinoxylan is formed by cross-linking ferulic acid in wheat arabinoxylan; and the ratio of arabinose to xylose in the cross-linked arabinoxylan is 0.8 to 0.9;

the cross-linked arabinoxylan comprises the following structural units:

2. The food composition of claim 1, wherein the cross-linked arabinoxylan has an arabinose/xylose ratio of 0.85 ± 0.02.

3. The food composition of any one of claims 1-2, further comprising common salt (NaCl) in an amount of 1-1.5 parts by weight.

4. The food composition of claim 1, wherein the food composition comprises:

100 parts by weight of surimi protein;

16-24 parts by weight of water;

optionally 1-1.5 parts by weight of common salt; and

5.4-8.6 parts of starch.

5. The food composition of any of claims 1-2 and 4, wherein the starch comprises: one or the combination of wheat starch, cassava starch and potato starch.

6. The food composition of any one of claims 1-2 and 4, wherein the surimi protein is a surimi protein made from a fish selected from the group consisting of: silver carp.

7. A pellet food product, characterized in that it is made from a food composition according to any one of claims 1-6.

8. The pellet of claim 7, wherein the pellet is prepared from the food composition of claim 1 by mixing, forming and poaching.

9. The method of preparing a pellet food as claimed in claim 7, comprising the steps of:

a. providing the components of the food composition according to any one of claims 1-6 in a ratio;

b. mixing the components;

c. molding; and

d. and (5) cooking.