CN113662132B

CN113662132B - Sturgeon meat noodles and preparation method thereof

Info

Publication number: CN113662132B
Application number: CN202110947034.1A
Authority: CN
Inventors: 赵元晖; 徐新星; 刘康; 陈泽凡; 郭雅堃; 韩贵新
Original assignee: Ocean University of China
Current assignee: Ocean University of China
Priority date: 2021-08-18
Filing date: 2021-08-18
Publication date: 2023-07-07
Anticipated expiration: 2041-08-18
Also published as: CN113662132A

Abstract

The invention discloses sturgeon meat noodles and a preparation method thereof. The sturgeon meat noodles disclosed by the invention are low in boiling loss rate and breakage rate, are wheat yellow in appearance, smooth in surface, and rich in flavor, are chewy and elastic to taste, and have the sensory evaluation reaching the national standard, and the smooth and uniform gluten is observed under a scanning electron microscope, so that all aspects of the noodles accord with the national standard of fine dried noodles.

Description

Sturgeon meat noodles and preparation method thereof

Technical Field

The invention relates to sturgeon meat food, in particular to sturgeon meat noodles and a preparation method thereof, and belongs to the technical field of food processing and safety.

Background

The sturgeon has thick and soft bones, no intramuscular thorns, is edible except the body surface bone plate, and has extremely high nutrition and economic value. With the gradual maturity of artificial culture technology, sturgeon culture yield increases year by year. The annual output of Chinese sturgeons is the first place in the world, and particularly, the Chinese sturgeons are widely cultivated in Shandong province. The sturgeon culture is mainly used for producing caviar, however, the sturgeon is taken as a main byproduct after the caviar is produced, and accounts for about 40% of the total weight of the sturgeon, and the sturgeon has the characteristics of high nutritive value, easiness in processing and the like, and has great economic value. However, the processed product of sturgeon meat is single, and the current domestic market sturgeon consumption mainly comprises fresh sturgeon and primary processed products. Therefore, reasonable processing of sturgeon meat and development of cooked products are critical to the development of the sturgeon industry.

At present, the food processed by sturgeon meat is single in variety, although domestic and foreign scholars have succeeded in researching fish noodles and report. However, fish noodles have a series of problems such as single nutrient components, poor cooking characteristics, etc.; this is mainly because sturgeon is a freshwater fish, and compared with deep sea fish, sturgeon has poor gel property, which causes a great hindrance to the formation of noodles with good quality. Gel property is one of important indexes for judging the organoleptic properties, the flavor and the texture of the surimi, and how to improve the gel property of sturgeon surimi has been a hot spot of research.

However, fresh sturgeon meat has a certain fishy smell, and a part of people cannot accept the flavor, and at present, the traditional fish meat processing mode mainly comprises steaming, water boiling, frying, baking and pickling; wherein steaming is the best way to maintain the structure of protein, improve the nutritive value and maintain the original flavor. However, the texture, moisture and physicochemical properties of proteins, especially flavor characteristics of fish meat are changed to different extents during the steaming and heating process. The flavor of steamed fish meat is greatly different from that of fresh fish meat, and the flavor is mainly represented by weakening of fishy smell and generation of special flavor substances. During the steaming process, proteins, amino acids and lipids of fish meat undergo oxidation and browning, producing various volatile compounds such as aldehydes, ketones, acids, olefins, etc., which contribute significantly to the flavor. In addition, the degree of lipid oxidation and lipid metabolism level of fish meat are affected by the difference of steaming time.

Therefore, how to improve the gel property of the minced fillet and better promote the formation of gluten in the dough, but can reduce the fishy smell of the minced fillet, improve the flavor of the fish meat and not destroy the nutrition of the fish meat, which is the main problem in the current research of sturgeon meat products

Disclosure of Invention

The invention aims to solve the technical problems in the prior art and provides sturgeon meat noodles and a preparation method thereof, wherein sturgeon surimi and steamed fish meat are respectively added into wheat high-gluten flour, so that the gel property of the surimi is ensured, the flavor of the product is improved, and meanwhile, the nutrition of the fish meat is not damaged.

In order to achieve the above purpose, the present invention adopts the following technical scheme:

the invention firstly provides a preparation method of sturgeon meat noodles, which comprises the following steps:

(1) Treating sturgeon meat: removing fish heads, viscera and fish tails of fresh sturgeons, sequentially cleaning and draining the picked sturgeon meat, dividing the sturgeon meat into two equal parts, steaming one part, and preparing the other part into minced fillet;

(2) Preparing cooked sturgeon meat: steaming the sturgeon meat obtained in the step (1) for 2-10 min to obtain cooked sturgeon meat, and cooling to room temperature for later use;

(3) Preparing minced fillet products: cutting the other sturgeon meat obtained in the step (1) into slices, stirring the slices by a meat grinder to form fresh minced fillet, and directly rinsing the fresh minced fillet, or refrigerating, thawing and then rinsing the fresh minced fillet, and grinding the rinsed minced fillet to obtain a minced fillet product for later use;

(4) Preparing raw materials: weighing 0.5 part of the cooked sturgeon meat obtained in the step (2), 0.5 part of the surimi product obtained in the step (3) and 4 parts of flour as main materials; weighing 1.0% -2.5% of table salt, 1.0% -2.5% of plant wheat gluten, 0.1% -0.3% of gellan gum, 30% of water and 2.5% of egg as auxiliary materials; weighing onion powder accounting for 0.75% of the weight of the flour, chive powder accounting for 0.75%, garlic powder accounting for 0.5% and ginger powder accounting for 0.15% of the weight of the flour as a fishy smell removing agent; weighing a stretched flour agent accounting for 0.25% of the weight of flour as an additive;

(5) Mixing the raw materials: mashing the cooked sturgeon flesh, adding the mashed sturgeon flesh into flour, dissolving minced fillet products with eggs, adding the minced fillet products into the flour, dissolving the plant wheat gluten powder and the gellan gum in a small amount of water respectively, adding the plant wheat gluten powder and the gellan gum into the flour, adding the salt, the onion powder, the chive powder, the garlic powder, the ginger powder and the flour-stretching agent in the proportions into the flour, and pouring all the raw materials into a noodle machine for mixing to obtain dough;

(6) Preparing noodles: kneading dough and proofing, then rolling and cutting into strips by using a noodle machine, taking out the strips from the noodle press, and then sending the strips into a drying oven for drying, thus obtaining the sturgeon meat noodles.

In the above technical scheme, in the step (2), the steaming time is preferably 8-10min, more preferably 8min, and the volatile flavor substances of the steamed sturgeon meat are improved so as to make the sturgeon meat have a strong flavor.

In the technical scheme, in the step (3), the fresh minced fillet is added with the antifreeze agent for freezing storage, and the fresh minced fillet is subjected to semi-thawing when needed, and is rinsed after being placed in a refrigerator at 4 ℃ overnight.

In the technical scheme, the antifreeze agent is a composite agent formed by mixing 0.25% of sodium tripolyphosphate and 4% of sorbitol according to the mass ratio of 1:1, and the addition amount of the antifreeze agent is not more than 5% of the weight of the fresh minced fillet, preferably 1-3%.

In the above technical scheme, in the step (3), the rinsing includes pure water rinsing and brine rinsing: 1 pure water rinse was performed followed by 2 brine rinses, each rinse time being 1min.

In the technical scheme, when brine rinsing is carried out, brine with the mass fraction of 0.25% is selected.

In the above technical scheme, in the step (3), the steps of grinding and milling are as follows: firstly, the mixture is ground for 2min, and then 3% of salt is added for grinding for 2min.

In the above technical scheme, in the step (4), the adding amount of the salt is 2.0% of the weight of the flour, the adding amount of the plant wheat gluten is 2.0% of the weight of the flour, and the adding amount of the gellan gum is 0.1% of the weight of the flour.

In the above technical solution, in step (6), the dough is kneaded and proofed in a circulation manner (the dough is kneaded, proofed, and then kneaded, and then proofed in this circulation manner), the number of times of kneading is four times, each time for 6min, and the number of times of proofing is 3 times, each time for 20min.

In the above technical scheme, in the step (6), the drying is step drying, and the drying process is drying at 30 ℃ for 2 hours, drying at 40 ℃ for 6 hours, and drying at 25 ℃ for 2 hours.

The invention also provides sturgeon meat noodles prepared by the preparation method, which comprise main materials, auxiliary materials, a deodorization agent and an additive, wherein: the main materials comprise 0.5 part of cooked sturgeon flesh, 0.5 part of surimi product and 4 parts of flour; the auxiliary materials comprise 1.0% -2.5% of table salt, 1.0% -2.5% of plant wheat gluten, 0.1% -0.3% of gellan gum, 30% of water and 2.5% of egg by weight of minced fillet product; the fishy smell removing agent comprises 0.75% of onion powder, 0.75% of chive powder, 0.5% of garlic powder and 0.15% of ginger powder; the additive is a stretched flour agent with the weight of 0.25 percent of the weight of the flour.

The invention also provides a cooking method of the sturgeon meat noodles, wherein when the noodles are cooked in a steaming or water boiling mode, the cooking time is 2-10 min, preferably 8-10min, and more preferably 8min.

According to the method, an SPME method is adopted to extract the sturgeon meat sample, GC-MS is used to identify the volatile flavor substances of the sturgeon meat sample, and the result shows that the flavor characteristics of the steamed sturgeon meat are obviously changed, the overall flavor intensity of the steamed sturgeon is greater than that of a fresh sample, the overall flavor intensity of the steamed sample for 16min is maximum, and the flavor is more intense; in addition, under the steaming condition of 16min, the fatty acid composition of the sturgeon is reasonable, and at the moment, the proper lipid oxidation of the sturgeon is favorable for forming new flavor compounds and bringing proper flavor to food. Because the sturgeon meat is steamed and then prepared into the noodles, the sturgeon meat needs to be cooked, the steaming time is optimal for 8min, and the liquid level of the sturgeon meat during cooking is 8min, so that the total time is 16min, and the flavor of the noodles is improved.

The invention adopts the fresh minced fillet, which has gel property and can better promote the formation of gluten in the dough; according to the invention, the influence of the addition amount of salt, gellan gum and plant wheat gluten on the quality of the sturgeon meat fine dried noodles is studied, the formula of the sturgeon meat fine dried noodles is optimized through analysis of the cooking characteristics, texture characteristics and sensory evaluation of the sturgeon meat fine dried noodles, the fine dried noodles under the formula are low in cooking loss rate and strip breakage rate, are wheat yellow in appearance, smooth in surface, and chewy and elastic in taste, the sensory evaluation reaches the national standard, and the gluten is smooth and uniform when observed under a scanning electron microscope, and all aspects of the fine dried noodles meet the national standard of fine dried noodles.

Drawings

Fig. 1 is an electronic nose radar chart of different steaming time sturgeon meat in example 1, wherein: ■ 0min, +.4 min, +.8 min,

12min, 16min, and->

For 20min;

FIG. 2 is an electronic nose principal component analysis of different steaming time sturgeon meat in example 1, wherein: ■ 0min, +.4 min, +.8 min,

12min, 16min, and/or about>

For 20min;

FIG. 3 is a graph showing the variety and relative content of volatile compounds of sturgeon meat at various times during steaming in example 2; wherein: delta is an acid,

Aldehyde, ∈4, ketone, ++>

Esters, ≡o, -, olefins, +.is an alkane, -, diamond-back is aromatic, -, and o is other;

FIG. 4 is a principal component analysis of the variety of volatile compounds of sturgeon meat at different steaming times in example 2; wherein: delta is an acid,

Aldehyde, ∈4, ketone, ++>

FIG. 5 is a cluster map of the volatile compounds of sturgeon meat at different steaming times in example 2; (from bottom to top, +. 16.6, 14.5, 11.4, 10.3, 9.31, 8.28, 7.24, 6.31, 5.17, 4.14, 3.10, 2.59, 2.07, 1.55, 1.03, 0.776, 0.517, 0.259, 0.129, 0.00 in this order from left to right;

FIG. 6 shows the change in the peroxide value of the steamed sturgeon flesh in example 3; different letters indicate that there was a significant difference between groups (p < 0.05);

FIG. 7 shows the change in the acid value of steamed sturgeon meat at different times in example 3; different letters indicate that there was a significant difference between groups (p < 0.05);

FIG. 8 shows the variation of malondialdehyde content of steamed sturgeon flesh at different times in example 3; different letters indicate that there was a significant difference between groups (p < 0.05);

FIGS. 9a-c are changes in the content of Conjugated Diene (CD), triene (CT) and tetraene (CTr) of steamed sturgeon flesh in example 3; different letters indicate that there was a significant difference between groups (p < 0.05);

FIG. 10 is a graph showing the effect of the amount of salt added in example 4 on the organoleptic properties of the dough strips;

FIG. 11 is a graph showing the effect of gellan gum addition on the organoleptic properties of the dough strips of example 5;

FIG. 12 effect of plant gluten addition on the sensory score of the dough bars in example 6;

FIG. 13-a is an electron micrograph (electron micrograph 500. Times. Microstructure) of fresh minced fillet of example 8;

FIG. 13-b is an electron micrograph (electron micrograph 1000 times microstructure) of fresh minced fillet of example 8;

FIG. 13-c is an electron microscope image (electron microscope 500 times microstructure) of the plain noodles in example 8;

FIG. 13-d is an electron microscope image (electron microscope 1000 times microstructure) of the plain noodles in example 8;

FIG. 13-e is an electron microscope image (electron microscope 500 times microstructure) of the fine dried sturgeon meat noodles of example 8;

FIG. 13-f is an electron microscope image (electron microscope 1000 times microstructure) of the fine dried sturgeon meat noodles of example 8.

Detailed Description

The following detailed description of the technical scheme of the present invention is provided, but the present invention is not limited to the following descriptions:

the invention is illustrated below with reference to specific examples.

Example 1: an electronic nose analysis method is adopted to study the influence of different steaming time on the flavor of sturgeon meat

1.1 materials and reagents

A hybrid sturgeon of fresh Siberian sturgeon (Acipenser baeri) and Acipenser schrenki (Acipenser schrencki) has an average body length of 75-95 cm and is purchased from the aquatic market in the urban and cationic area of Qingdao city.

3-octanol (chromatographic purity), purchased from sigma aldrich (Shanghai) trade limited.

N-ketone standard (C4-C9) purchased from Beijing Co., ltd.

1.2 Experimental methods

1.2.1 preparation of sturgeon samples

After transporting fresh sturgeons to a laboratory, removing heads, removing viscera, removing fish skin and weighing. And taking back meat from the back of the pectoral fin to the front of the ventral fin of the sturgeon, and preparing a sturgeon meat sample with the size of about 9cm multiplied by 6cm multiplied by 1 cm. Steaming the treated fresh sturgeon meat sample at 0min, 4min, 8min, 12min, 16min and 20min respectively. After steaming was completed, the sample was cooled to room temperature for further analysis and detection.

1.2.2 electronic nose analysis

2g of fish sample is taken in a 20mL headspace sample injection bottle, and is enriched and balanced for 30min at normal temperature for standby to be detected. The carrier gas was air at a gas flow rate of 1mL/min. Each sample was tested for 1min, washed for 2min, and each set of samples was assayed 3 times in duplicate. Data processing is performed using a smartbase workstation. The electronic nose sensor parameters are shown in table 1.

Table 1 electronic nose sensor parameters

Sensor for detecting a position of a body	Classification
		S1	Aromatic compound
S2	Oxynitride, low molecular amines
		S3	Thiols, thiophenols, thioethers
S4	Organic acid esters and terpenes
		S5	Terpenes, esters
S6	Sterols, triterpenes
		S7	Aliphatic hydrocarbon oxygen-containing derivative
S8	Amines
		S9	Hydrogen gas
S10	Furan
		S11	Aliphatic hydrocarbons
S12	Sulfides
		S13	Ethylene
S14	Lactones, pyrazines

1.3 results and analysis

1.3.1 Radar plot analysis

The results of the electronic nose experiments were based on a sensor array rather than directly measuring volatile compound content. As shown in fig. 1, the response value of the electronic nose sensor array to the volatile flavor of the steamed sturgeon sample is significantly greater than that of the fresh sturgeon sample, indicating that the overall flavor intensity of the steamed sturgeon sample is greater under the same detection amount. Wherein the total flavor intensity of the sample steamed for 16min is maximum, and the flavor is stronger. The S1, S3, S4 and S8 have stronger response values, and the signal intensity of the sensor shows that the contents of aromatic compounds, mercaptan, thiophenol, thioether and terpenoid in the fresh sturgeon and the steamed sturgeon sample are higher. The response values of the sensors of all sturgeon meat samples S2, S5 and S6 are low, which indicates that the contents of oxynitride, low molecular amines, sterols and triterpenes in the samples are low. The S13 sensor response value is almost 0, and the electronic nose can not detect the existence of ethylene from sturgeon samples basically.

1.3.2 principal component analysis

The principal component analysis is a data analysis method based on the dimension reduction idea. The distance of each coordinate point represents the aggregation and discrete degree between samples, and the closer the distance is, the higher the similarity between samples is, and the farther the distance is, the greater the difference between samples is. As shown in the PCA results of the electronic nose of fig. 2, the sum 86.88% of the main component 1 (PC 1 67.81%) and the main component 2 (PC 2 19.07%) is greater than 80%, which proves that the two main components basically represent the flavor information contained in the sample, and the PCA results are credible. The DI value was 95.15, which was greater than 80, indicating good separation between samples and good sample parallelism. The distance between the sets of samples in the PCA results may reflect, to some extent, the variability between the sets of samples. The fresh sample is far away from the steamed sample, which shows that the flavor of the fresh sample is remarkably different from the integral flavor characteristics of the steamed sample. Steaming for 16min and 20min, wherein the distance between the two groups of samples is relatively short, which indicates that the overall flavor characteristics of the two groups of samples are relatively similar.

Example 2: research on influence of different steaming time on flavor of sturgeon meat by adopting gas chromatography-mass spectrometry combined analysis method

1.1 materials and reagents: the same as in example 1

1.2 Experimental methods

1.2.1 preparation of sturgeon samples: the same as in example 1

1.2.2 gas chromatography Mass Spectrometry analysis

1.2.2.1 Solid Phase Microextraction (SPME):

5g of fish sample is taken in a 20mL headspace sample injection bottle, 10 mu L of 3-octanol standard substance solution is added, a bottle cap is screwed, and the fish sample is placed on an oscillator to be enriched and balanced for 20min under the conditions of the temperature of 60 ℃ and the oscillation frequency of 250 rpm. Inserting the DVB/CAR/PDMS extraction head into a sample injection bottle, and taking out the extraction head after carrying out headspace solid-phase microextraction for 30 min. The extraction head was inserted into the sample inlet of QP2010-SE and resolved at 250℃for 4min. Each sample was run in triplicate.

1.2.2.2 chromatography:

GC conditions: the chromatographic column is HP-INNOWax (30 m×0.25mm×0.25 μm), the carrier gas is high purity helium gas, the flow rate is 1.0mL/min, the sample injection is not split, and the sample injection temperature is 250 ℃. The temperature program is raised to 40 ℃ at the initial temperature, kept for 2min, and raised to 250 ℃ at the speed of 8 ℃/min, and kept for 5min.

1.2.2.3 Mass Spectrometry analysis:

MS conditions: the solvent is cut off for 1min, the ion source temperature is 150 ℃, the interface temperature is 250 ℃, the collection mode Scan is adopted, and the scanning range is 50-400 m/z.

1.2.2.4 data analysis:

the data processing is carried out by using an Shimadzu GCMSsolution (Version 4.4.1) workstation, the mass spectrum data of each component is automatically searched by using an NIST08.LLibraries spectrum library, and the matching degree is selected to be more than 80% (100 full score) as an identification result. The relative content of volatile components was calculated using 3-octanol as a standard.

1.3 GC-MS analysis

1.3.1 volatile Compound species analysis

The composition and relative content of volatile compounds of sturgeon flesh at various steaming times are shown in fig. 3: at 0min, the volatile components of the fish meat of the sturgeon are mainly aldehydes and alcohols. Along with the prolongation of the steaming time, the aldehyde and ketone components of the sturgeon show a trend of decreasing first and then increasing, the alkane content of alcohols is obviously increased, the alkene content is reduced, and the composition of the volatile components of the sturgeon meat is changed to a certain extent through the change of the steaming time. At 16min, the volatile components of sturgeon meat are mainly aldehydes, alcohols, esters and ketones. Compared with the 0min, the content of esters, olefins and aromatic compounds is obviously reduced, the content of alcohols and acids is obviously increased, and the composition of volatile components of sturgeon is obviously changed in the steaming process. These results are consistent with the results of the electronic nose analysis.

1.3.2 analysis of volatile Compound composition and content

The volatile components and the relative content of sturgeon meat at different steaming times are shown in table 2. The steamed sturgeon flesh detected 33, 35, 36 and 35 volatile components at 0, 4, 8, 12, 16 and 20min, respectively. The volatile components are mainly aldehydes, alcohols, acids, ketones and hydrocarbons, the variety number of the volatile components of the sturgeon meat is not greatly changed along with the prolongation of the steaming time, the main flavor components of the sturgeon meat are compounds such as hexanal, 4-allylanisole, 3-octanone and the like, and the main flavor components after steaming are 3-octanone, decanal, diethyl carbamate, 1-octen-3-ol and benzaldehyde, wherein most of the compounds can generate aromatic flavor which can obviously contribute to characteristic flavor.

TABLE 2 different steaming times Acipenser sinensis meat volatile components

1.3.3 PCA analysis of volatile Compounds

PCA analysis was performed on the volatile compounds of the steamed sturgeon flesh, as shown in FIG. 4, with an interpretation rate of 90.5% for the two principal components. PC1 and PC2 account for 52.3% and 38.2%, respectively. The angle and length of each index vector and the first principal component (PC 1) or the second principal component (PC 2) axis represent the differential contribution degree of the index to the PC1 or the PC 2; the angle between the index vectors represents the correlation between the indices, <90 ° being the positive correlation, >90 ° being the negative correlation; and the positions of the groups in the direction of each index represent the high and low levels of the index in the groups. The types of the volatile compounds of the sturgeons prepared in different steaming times are obviously different and can be distinguished from each other, wherein the sturgeon flesh in 16min and the sturgeon flesh in 20min are relatively close in distance and partially overlapped, which indicates that the types and the contents of the volatile compounds are relatively stable after the steaming time reaches 16min, and similar components exist in the aspect of flavor. In addition, aldehydes and ketones play a major role in contributing to the volatile compounds at these two time points, and there is a high positive correlation between the two classes of compounds. There is no correlation between alkane and alcohol production, but acids are positively correlated with the production of these two classes of compounds, respectively. Indicating that there is a close relationship between the formation of acids and the oxidation of lipids, glycogen and proteins, and the formation of amino acids and fatty acids. As can be seen by combining the analysis of Table 2, aldehydes, ketones and alcohols are the main flavor sources of the steamed sturgeon meat, and are closely related to the generation of volatile compounds of the sturgeon meat at 16min and 20 min.

1.3.4 Cluster thermogram analysis of volatile Compounds

And (5) analyzing the volatile compounds of the sturgeon flesh at different steaming times through a cluster heat map. As shown in fig. 5, all samples were divided into two groups, one group consisting of 0min and 4min, the other group being other steaming times, further subdivision being further divided into one group of 8 th and 12min, and one group of 16 th and 20 min. And the main volatile compounds were concentrated at 16 and 20min, which results were essentially consistent with the analysis of PCA. This is probably due to the fact that the oxidation degree of the lipid is increased with the increase of the steaming time, and the oxidation product thereof can further generate a stable flavor. The sturgeon meat is rich in 3-octanone, octadecenoic acid, decanal, 1-octene-3-alcohol and benzaldehyde in 8-20 min steaming time. Benzaldehyde, 3-octanone, decanal, 1-octen-3-ol and benzaldehyde are characteristic volatile compounds of steamed sturgeon flesh.

Interactions between compounds affect the flavor threshold, thereby altering the flavor of the product. While GC-MS is a result obtained by analyzing a single compound, and thus cannot completely replace sensory evaluation. However, the results of the electronic nose analysis are consistent with the sensory evaluation, and the positive correlation between the results is also confirmed.

Example 3: sturgeon meat lipid change during steaming

1.1 materials and reagents

Fresh Siberian sturgeon (Acipenser baeri) and Acipenser schrenki (Acipenser schrencki) are purchased from the aquatic market in the urban and cationic region of Qingdao city. The 37 fatty acids were co-purchased from sigma aldrich (Shanghai) trade limited. The other reagents were analytically pure.

1.2 Experimental methods

1.2.1 preparation of sturgeon samples

Selecting a sturgeon sample prepared by 1.2.1, pre-cooling with crushed ice for 5min, immediately freezing with liquid nitrogen, freeze-drying in a vacuum freeze dryer for 72h, and storing the freeze-dried sample in a dryer for later use.

1.2.2 identification of sturgeon Carnis Pseudosciaenae fatty acids

1.2.2.1 extraction of Total lipid

The fish fat was extracted by the method referred to Folch 54. 1.00g of lyophilized sturgeon meat sample was weighed into a 100mL beaker, 50mL of chloroform-methanol solution (V: V=2:1) was added, homogenized under ice bath conditions, and then left to stand at 4℃for 2h. The extract was filtered through medium speed filter paper, 5mL of 0.9% NaCl solution was added, and the mixture was centrifuged at 4000r/min at 4℃for 10min. Adding 10mL chloroform-methanol solution, repeatedly centrifuging, collecting lower chloroform-lipid solution, and blowing with mild nitrogen gas to constant weight to obtain fish total fat.

1.2.2.2 methyl esterification

To 1g of fat extracted from freeze-dried fish meat, 2mL of a potassium hydroxide-methanol solution of 0.125mol/L was added, and after vortexing and mixing, saponification was carried out in a water bath of 60℃for 20min until the oil droplets were completely dissolved, and after cooling to room temperature, 3mL of a 14% boron trifluoride-methanol solution was added, and after esterification in a water bath of 60℃for 20min, the mixture was taken out and cooled. After cooling, 2mL of n-hexane and 1mL of ultrapure water were added, and the mixture was thoroughly mixed, and after stationary extraction, the upper n-hexane phase was collected. The extraction was repeated 3 times and the collected n-hexane was combined. After nitrogen blowing to constant weight, the volume is fixed to 10mL by n-hexane, and the mixture is filtered by an organic filter membrane with the thickness of 0.22 mu m for standby.

1.2.2.3 chromatography

GC working conditions: HP-5ms capillary chromatographic column (30 m×0.25mm×0.25 mm), sample inlet temperature 250 ℃; the sample injection volume is 1 mu L, the split ratio is 40:1, the carrier gas helium is adopted, and the flow rate is 1.5mL/min. Heating program: the initial temperature was 40 ℃, raised to 120 ℃ at a rate of 10 ℃/min, held for 2min, and then raised to 220 ℃ at a rate of 6 ℃/min, held for 15min. Qualitative analysis was performed using 37 fatty acid methyl ester standards, and quantitative analysis was performed using an area normalization method.

1.2.2.4 Mass Spectrometry analysis

MS working conditions: the ion source temperature is 250 ℃, the electron energy is 70eV, the mass scanning range is 35-500m/z, and the solvent excision time is set to 2min.

1.2.3 measurement of peroxide value (POV)

The measurement was carried out with reference to GB 5009.227-2016.

1.2.4 determination of acid value

The measurement was carried out with reference to GB 5009.229-2016.

1.2.5 measurement of Malondialdehyde (MDA)

The measurement was carried out with reference to GB 5009.181-2016.

1.2.6 determination of Conjugated Dienes (CD), trienes (CT) and tetraenes (CTr)

200. Mu.L of the above-prepared fish lipid sample was taken on a 96-well plate, and the absorbance of CD, CT and CTr was measured at 233, 268 and 315nm, respectively, using a microplate reader. When the absorbance exceeds 0.8 Absorbance Units (AU), the lipid extract is diluted with a solvent (1:2-1:8, v/v) and the assay is repeated.

The number of conjugated structures is calculated according to the formula:

CD/CT/CTr＝V/W (1)

wherein V is the volume (mL) of chloroform extract and W is the mass (mg) of lipid substance (oil) in the extract. Results were expressed as mL/mg CD, CT, CTr values. Each sample was analyzed 3 times in duplicate and the mean and standard deviation were calculated.

1.3 results and analysis

1.3.1 fatty acid analysis of sturgeon Carnis during steaming

As shown in table 3, 20 fatty acids were detected in total in fresh and steamed sturgeon meat, all of which were Long Chain Fatty Acids (LCFA) having 12 or more carbon atoms, 6 of which were Saturated Fatty Acids (SFA), 4 of which were monounsaturated fatty acids (MUFA), 10 of which were polyunsaturated fatty acids (PUFA), and the PUFA content of all of the sturgeon samples was 40% or more. Compared with the raw sturgeon sample, the SFA content of the steamed sturgeon is reduced, and gradually reduced within 0-16min, and increased after steaming for 20 min; unlike SFA, the MUFA content increases after sturgeon steaming, but the MUFA content tends to decrease with increasing steaming time. After 8min of steaming, the PUFA content of the sturgeon flesh is gradually increased, and the steamed sturgeon flesh for 16min and 20min has higher DHA content. Experimental results show that different steaming times have obvious difference on the fatty acid composition of the sturgeon meat, and the fatty acid composition of the sturgeon meat is more beneficial to flavor formation under the 16min steaming condition.

TABLE 3 fatty acid composition of sturgeon flesh at different steaming times

1.3.2 analysis of sturgeon meat peroxide value (POV) during steaming

The increase in temperature during steaming causes destruction of cell membrane and denaturation of hemoglobin, further causes lipid oxidation of food, and POV is generally used to indicate the degree of oxidation of fats and fatty acids, and further to judge the quality and deterioration degree of food. As can be seen from fig. 6, the POV value of the sturgeon meat tended to increase and then decrease slowly throughout the steaming period. The POV value is rapidly increased in the stage of 0-8 min before steaming, reaches the maximum value in 8min, is reduced in the stage of 8-20 min after steaming, and is gradually stabilized after 16 min.

1.3.3 acid value analysis of sturgeon Carnis during steaming

The acid value can reflect the content of free fatty acid in a food system and is also one of marks for measuring the oxidation condition of food. Figure 7 shows the effect of different steaming times on the acid value of sturgeon meat. The acid value of the fresh sturgeon meat is 0.56mg/g, and the acid value of the sturgeon meat is increased to 2.19mg/g after steaming for 20min and is 3.91 times of that of a fresh sample; the difference of the acid value of the sturgeon meat in different steaming times is remarkable (p is less than 0.05), the acid value of the sturgeon meat is in an increasing trend along with the prolongation of the steaming time, the acid value of the steamed sturgeon meat is slowly increased within 0-12 min, the rising rate is increased after 12min, and the highest acid value is reached at 20 min.

1.3.4 analysis of Malondialdehyde (MDA) content of sturgeon meat during steaming

In living bodies, malondialdehyde is generated by peroxidation of free radicals and lipids, so that cross-linked polymerization of biomacromolecules such as proteins, nucleic acids and the like affects the flavor of foods. As shown in fig. 8, as the steaming time is prolonged, the MDA content of sturgeon meat tends to rise first and then gently and finally reach the maximum value. When steaming for 0-8min, the MDA content of sturgeon meat shows a rapid rising trend, basically no obvious change exists between 8-16min, and when the steaming time is prolonged to 20min, the MDA content is obviously increased (p < 0.05). Analysis is carried out by combining experimental results of 1.3.2 and 1.3.3, the improvement of MDA content in a certain range is beneficial to the improvement of flavor intensity, but the excessive MDA content can cause the generation of peculiar smell.

1.3.5 analysis of Conjugated Diene (CD), triene (CT) and tetraene (CTr) content of sturgeon meat during steaming

The lipid autoxidation can generate octadecadienoic hydroperoxide and conjugated diene products, obvious absorption peaks can be generated at 232nm, and the initial autoxidation degree of the oil can be measured by detecting the content of the conjugated diene. Conjugated trienes, tetrads can further reflect the secondary oxidation products of lipid oxidation. Figure 9 shows that as steaming time increases, the CD, CT, CTr content in sturgeon flesh tends to rise first and then fall, eventually reaching a maximum at 20 min. As shown in figure 9-a, the content of CD in the steamed sturgeon meat gradually increases within 0-12min, the content decreases at 16min, the content of CD increases significantly (p < 0.05) after the steaming time reaches 20min, and the increase of ultraviolet absorption is proportional to the oxygen absorption and the peroxide content in the oxidation early stage. The secondary oxidation products of lipid autoxidation, conjugated trienes and conjugated tetraenes, showed similar changes (FIGS. 9-b and c), since the oxidation reaction occurred stepwise, the CT and CTr levels detected in the steamed sturgeon meat were much lower than the CD. From the above results, it was found that the lipid oxidation degree of sturgeon meat was the lowest when the steaming time reached 16min, which was consistent with the conclusion of peroxide value, malondialdehyde content, and that proper oxidation was favorable for the formation of new flavor compounds to bring proper flavor to food.

Example 4: single factor experiment to study influence of salt addition on quality of noodle

1 Material

Sturgeon, produced from the Shandong Qingdao; eggs, produced from the Shandong Qingdao; salt produced in Xinzheng city of Henan province; barley gluten flour, available from wu de li flour group inc; sodium tripolyphosphate, supplied by Wanbang chemical technology Co., ltd; sorbitol, henan Wanbang chemical technology Co., ltd; plant gluten powder, supplied by the company of Dredging and county Gekko industries, inc.; gellan gum, available from Guangzhou adult industries, inc.; a dough-pulling agent provided by Gansu Lisi food Co., ltd; ginger powder, available from food Limited in Taizhou, jiangsu province; garlic powder, available from food and food Limited in Taizhou, jiangsu province; onion powder, available from food and food products limited, taizhou, jiangsu province; chive powder, available from food Limited in Taizhou, jiangsu province.

2 method

2.1 preparation of sturgeon meat noodles:

(2) Preparing cooked sturgeon meat: steaming one part of sturgeon meat obtained in the step (1) for 8min to obtain cooked sturgeon meat, and cooling to room temperature for later use;

(3) Preparing minced fillet products: cutting the other sturgeon meat obtained in the step (1) into slices, stirring the slices by a meat grinder to form fresh minced fillet, and directly rinsing the fresh minced fillet, wherein the rinsing is divided into pure water rinsing and brine rinsing: firstly, rinsing with pure water for 1 time, then rinsing with brine for 2 times, wherein the rinsing time is 1min each time, and when rinsing with brine, selecting brine with the mass fraction of 0.25%; the rinsed minced fillet is subjected to grinding, firstly, the minced fillet is subjected to blank grinding for 2min, and then 3% of salt is added for grinding for 2min; obtaining minced fillet products for standby;

(4) Preparing raw materials: weighing 0.5 part of cooked sturgeon flesh, 0.5 part of surimi product and 4 parts of flour as main materials; weighing 1.0% -2.5% of table salt, 2.0% of plant wheat gluten, 0.1% of gellan gum, 30% of water and 2.5% of egg as auxiliary materials; weighing onion powder accounting for 0.75% of the weight of the flour, chive powder accounting for 0.75%, garlic powder accounting for 0.5% and ginger powder accounting for 0.15% of the weight of the flour as a fishy smell removing agent; weighing a stretched flour agent accounting for 0.25% of the weight of flour as an additive;

(6) Preparing noodles: kneading dough and proofing, namely kneading dough, proofing, kneading dough again, proofing again and proofing again in a cycle, wherein the kneading time is four times, each time is 6min, the proofing time is 3 times, and each time is 20min; then calendaring and slitting are carried out by using a noodle making machine, the noodles are taken out from the noodle making machine and then sent into a drying box for drying, the drying is step drying, the drying process is drying for 2h at 30 ℃, drying for 6h at 40 ℃ and drying for 2h at 25 ℃, and the sturgeon meat noodles are obtained after drying.

2.2 single factor experiment:

the adding amount of salt: adding salt 1.0%, 1.5%, 2.0% and 2.5% of flour by mass, and respectively measuring the steaming loss rate, the breakage rate, the sensory evaluation and the texture characteristics of the sturgeon meat noodles according to the preparation flow of the sturgeon meat noodles.

2.3 determination of noodle quality:

2.3.1 measurement of cooking characteristics

(1) Optimal cooking time: the optimal cooking time of the sturgeon meat fine dried noodles is measured by referring to the industry standard LS/T3212-2014 'measuring method of fine dried noodles production technology'.

(2) Noodle breakage rate: the broken strip rate of the dried noodles is measured by referring to an industry standard LS/T3212-2014 'measuring method of the dried noodles production process'.

(3) Cooking loss rate:

reference is made to Ma Yujie et al and modifications are made. Weighing 20g of fish fine dried noodles, and accurately weighing to 0.01g; the beaker filled with 400mL of distilled water is placed on an electromagnetic oven for heating, so that the water in the beaker is kept in a slightly boiling state, the fish fine dried noodles are placed in the beaker, and the fish fine dried noodles are boiled until the optimal boiling time. Taking out the cooked noodles with a tool, placing the noodle soup in the beaker on a table top, slowly cooling, transferring into a 500mL volumetric flask for constant volume after the temperature reaches normal temperature, and continuously shaking until the noodle soup is uniformly mixed. And (3) sucking 40mL of flour soup from the pot, putting the flour soup into an aluminum box, drying at low temperature in an oven to remove a large amount of water until the flour soup in the volumetric flask is completely transferred to the aluminum box, drying in the oven at 105 ℃ to constant weight, and calculating boiling loss. The cooking loss is expressed as a mass percentage of dry matter in the raw noodles.

2.3.2 organoleptic Property determination

Sensory evaluation was performed on sturgeon meat fine dried noodles with reference to the indices specified in industry standard LS/T3212-2014 and with minor modifications. The sensory evaluation personnel were served by 10 students (5 men and women each) and each index of the fish noodles cooked to be cooked by the optimal cooking time was scored by them. The indexes and the evaluation criteria are shown in Table 4.

Table 4 organoleptic indicators of fine dried noodles

2.3.3 TPA characterization

By the TPA test, the fish noodles are compressed for a plurality of times, and various parameters of the fish noodle texture, such as hardness, adhesiveness, elasticity, tackiness, chewing property and the like, can be displayed on a liquid crystal display screen of a microcomputer.

The measurement parameters were set as follows: the HDP/PFS probe was set at 1.00mm/s for initial speed, 1.00mm/s for medium speed, 1.00mm/s for post-measurement speed, 5s for interval between experiments and 50% for compression. Parallel experiments were performed, 3 times for each fish noodle, respectively.

2.4 data processing and statistics

The data obtained in the experiments were analyzed using SPSS 25.0 and Excel 2019 software, with 95% confidence level (p < 0.05) for statistical variance analysis.

3 results and analysis: influence of the amount of salt added on the quality characteristics of the dough strips

3.1 Effect of salt addition on the texture Properties of noodles

The addition amount of the salt is critical to the quality of the noodle, and the proper addition amount of the salt can not only greatly enhance the gel property of the minced fillet, but also greatly promote the formation of gluten in the product noodle, so that the salt is added in a proper range.

The influence of the addition amount of salt on the cooking characteristic and quality of the sturgeon fish fine dried noodles is shown in Table 5, wherein A ₁ ，B ₁ .C ₁ ，D ₁ Respectively represent noodles with salt content of 1.0%,1.5%,2.0% and 2.5%.

TABLE 5 influence of the salt addition on the texture characteristics of dried noodles

Index (I)	A ₁	B ₁	C ₁	D ₁
					Hardness (N)	5.89	7.87	8.36	6.85
Adhesion (mJ)	0.568	0.5987	0.6999	1.1713
					Elasticity (mm)	1.04	1.32	1.35	1.21
Tackiness (N)	6.49	7.78	10.12	9.13
					Chewing nature (mJ)	19.75	20.43	22.13	21.98

As can be seen from Table 5, the hardness, adhesiveness, elasticity, tackiness and chewiness of the noodles were increased and decreased with increasing the amount of the salt added, and the hardness, adhesiveness, elasticity and tackiness were maximized at 2.0% and the tackiness was maximized at 2.5% respectively.

Too little salt can cause insufficient tension of gluten, has poor elasticity and is easy to cause the phenomenon of broken strips; if the salt is added in an excessive amount, gluten protein cannot absorb water and swell well, the cooking property of the noodles is reduced, and the texture property is also reduced, so that the formation of surimi in sturgeon is not facilitated. Therefore, the texture characteristics of sturgeon dried noodles are best when the salt addition is 2.0%.

3.2 Effect of salt addition on the organoleptic Properties of the dough strips

As can be seen from fig. 10, when the salt addition amount is less than 2.0%, the salt addition amount is positively correlated with the sensory score, the gluten structure in the flour is more compact due to the salt addition, the breakage rate is greatly reduced, and the surface becomes smoother; when the salt addition amount is more than 2.0%, gluten in the noodles is denatured, so that the original properties of the gluten are damaged, the elasticity and extensibility of the dough are reduced, and meanwhile, the flavor of the noodles is greatly damaged, so that the sensory score of the noodles is reduced. Therefore, the addition amount of salt is preferably selected to be 2.0%.

Example 5: single factor experiment for researching influence of gellan gum addition on quality of noodle

1 Material

Same as in example 4.

2 method

2.1 preparation of sturgeon meat noodles:

(1) Treating sturgeon meat: same as in example 4;

(2) Preparing cooked sturgeon meat: same as in example 4;

(3) Preparing minced fillet products: same as in example 4;

(4) Preparing raw materials: weighing 0.5 part of cooked sturgeon flesh, 0.5 part of surimi product and 4 parts of flour as main materials; weighing 2.0% of table salt, 2.0% of plant wheat gluten, 0% -0.3% of gellan gum, 30% of water and 2.5% of egg as auxiliary materials; weighing onion powder accounting for 0.75% of the weight of the flour, chive powder accounting for 0.75%, garlic powder accounting for 0.5% and ginger powder accounting for 0.15% of the weight of the flour as a fishy smell removing agent; weighing a stretched flour agent accounting for 0.25% of the weight of flour as an additive;

(5) Mixing the raw materials: same as in example 4;

(6) Preparing noodles: same as in example 4.

2.2 single factor experiment:

the addition amount of gellan gum: adding gellan gum accounting for 0%,0.1%,0.2% and 0.3% of the mass of flour, and respectively measuring the steaming loss rate, the breakage rate, the sensory evaluation and the texture characteristics of the sturgeon meat noodles according to the preparation flow of the sturgeon meat noodles.

2.3 determination of noodle quality: same as in example 4

2.4 data processing and statistics: same as in example 4

3 results and analysis: influence of gellan gum addition on quality characteristics of dough strips

3.1 Effect of gellan gum addition on noodle texture Properties

Gellan gum is a thickener, which belongs to food additives, and its use should strictly follow the use standard of food additives. In recent years, gellan gum is widely used in noodle production, which can increase the processing characteristics of dough and further achieve the purpose of improving the quality of noodle.

Table 6 shows data from the determination of TPA parameters of noodles, wherein A ₂ ，B ₂ ，C ₂ ，D ₂ Respectively represent the noodles when the adding amount of gellan gum is 0%,0.1%,0.2% and 0.3%. As can be seen from table 6, with increasing addition of gellan gum, the hardness of the noodles showed a trend of increasing continuously, and the chewiness showed a trend of increasing before decreasing, which indicates that the noodles were more biting and boiling resistance was also greatly improved after the gellan gum was added; the gel capability of the gellan gum is very strong, and the structure of the dough can be effectively supported, so that the chewing stiffness of the noodle is further improved, but with the increase of the addition amount of the gellan gum, the noodle becomes too hard due to the overlarge gel effect, and the chewing performance of the noodle is finally affected. The addition of gellan gum has no significant effect on elasticity; the adhesiveness and tackiness tend to decrease and increase, because the gellan gum contains more hydroxyl groups, which are hydrophilic groups and easily react with macromolecular substances such as starch, protein, lipid, etc And (3) the dough is made to act to form a complex with extremely high molecular weight, so that the dough forms a network protein structure with optimal hydration state, and the structure of the dough is optimized. Therefore, when the added amount of gellan gum is 0.1%, the texture characteristics of the noodle are best.

TABLE 6 influence of gellan gum addition on the texture characteristics of dried noodles

Index (I)	A ₂	B ₂	C ₂	D ₂
					Hardness (N)	5.85	8.36	10.17	11.88
Adhesion (mJ)	1.1713	0.6999	0.7894	0.3564
					Elasticity (mm)	1.42	1.35	1.32	1.2
Tackiness (N)	15.13	10.12	13.56	11.33
					Chewing nature (mJ)	19.98	22.13	20.34	15.19

3.2 Effect of gellan gum addition on the organoleptic Properties of the dough strips

Gellan gum can significantly affect the gel and rheological properties of dough, and thus the elasticity, hardness, etc., and thus the sensory scores. As can be seen from fig. 11, the addition of gellan gum effectively improved the sensory score of the noodles, and the change was not very significant when the gellan gum addition was 0.1% and 0.2%; however, when the addition amount was increased to 0.3%, the sensory score was drastically decreased.

The reason for the above phenomenon is probably that the addition of gellan gum can effectively increase the elasticity of the area in the dough, improve the toughness, increase the combination of the network structure in the gluten and the starch particles, and further greatly improve the structure of the noodle, so that the sensory score is improved. However, if the added amount of gellan gum is too large, the noodles are too hard, and the optimal cooking time is further increased, which has bad influence on the aspects of chewing property, breakage rate, flavor and the like of the noodles, and thus the sensory score is reduced.

Example 6: single factor experiment for researching influence of plant wheat gluten addition amount on quality of noodles

1 Material

Same as in example 4.

2 method

2.1 preparation of sturgeon meat noodles:

(1) Treating sturgeon meat: same as in example 4;

(2) Preparing cooked sturgeon meat: same as in example 4;

(3) Preparing minced fillet products: same as in example 4;

(4) Preparing raw materials: weighing 0.5 part of cooked sturgeon flesh, 0.5 part of surimi product and 4 parts of flour as main materials; weighing 2.0% of table salt, 1.0% -2.5% of plant wheat gluten, 0.1% of gellan gum, 30% of water and 2.5% of egg as auxiliary materials; weighing onion powder accounting for 0.75% of the weight of the flour, chive powder accounting for 0.75%, garlic powder accounting for 0.5% and ginger powder accounting for 0.15% of the weight of the flour as a fishy smell removing agent; weighing a stretched flour agent accounting for 0.25% of the weight of flour as an additive;

(5) Mixing the raw materials: same as in example 4;

(6) Preparing noodles: same as in example 4.

2.2 single factor experiment:

the addition amount of the plant wheat gluten is as follows: 1.0 percent, 1.5 percent, 2.0 percent and 2.5 percent of plant wheat gluten by the mass of the added flour are respectively measured according to the preparation flow of the sturgeon meat noodles, and the steaming loss rate, the breakage rate, the sensory evaluation and the texture characteristics of the sturgeon meat noodles are respectively measured.

2.3 determination of noodle quality: same as in example 4

2.4 data processing and statistics: same as in example 4

3 results and analysis: influence of the amount of plant gluten added on the quality characteristics of dough strips

3.1 influence of the added amount of plant gluten on the texture characteristics of noodles

The plant gluten is an active gluten powder, the main component of which is gluten protein. Gluten powder has a stable structure when dried, but when the gluten powder is mixed with water, the spatial structure of protein macromolecules changes, and water molecules interact with hydrophilic groups on the protein macromolecules to form wet gluten. The wet gluten maintains the original natural physical state, increases the extensibility of the noodles, and reduces the dissolution of the flour soup.

Table 7 shows various plant cerealsTexture characteristics of noodles with added amount of prion powder, wherein A ₃ ，B ₃ ，C ₃ ，D ₃ The noodles were obtained by adding 1.0%,1.5%,2.0% and 2.5% of plant gluten. As can be seen from Table 7, the hardness of the noodle increases with the increase in the amount of the plant gluten. The wheat gluten is continuously increased, so that the content of gliadin and glutenin in the noodles is continuously increased, and the hardness of the noodles is mainly generated due to the wheat gluten and the glutenin, so that a network structure with more powerful functions and more compact structure is generated in the noodles, and the hardness is increased.

The chewing property of the noodles is increased and then reduced, and the maximum is achieved when the addition amount of the plant wheat gluten is 2.0%. The elasticity of the noodles is increased but not very pronounced. Both the adhesiveness and tackiness tended to increase and then decrease, and the maximum was reached at an addition amount of 2.0%. Therefore, when the amount of the plant gluten added is 2.0%, the texture characteristics of the noodle are best.

TABLE 7 influence of the addition of vegetable gluten on the texture characteristics of dried noodles

Index (I)	A ₃	B ₃	C ₃	D ₃
					Hardness (N)	5.34	7.62	8.36	12.04
Adhesion (mJ)	0.5602	0.6404	0.6999	0.5654
					Elasticity (mm)	1.26	1.27	1.35	1.44
Tackiness (N)	9.27	8.38	10.12	8.57
					Chewing nature (mJ)	17.78	18.55	22.13	19.78

3.3.2 influence of the amount of plant gluten added on the organoleptic Properties of the dough strips

When the addition amount of the plant gluten is more than 2.0%, the addition of the plant gluten greatly improves the color and luster of the noodles, increases the smoothness and palatability of the noodles, but the influence on the flavor of the noodles is not very remarkable. When the added amount of the plant gluten is more than 2.0%, it causes swelling of the surface of the noodles, increases hardness, and affects the palatability of the noodles, thereby deteriorating sensory scores. Therefore, the sensory score of the noodles was highest when the added amount of the plant gluten was 2.0%.

Example 7: orthogonal test

According to the result of single factor experiment, selecting salt addition amount, gellan gum addition amount and plant gluten addition amount for orthogonal experiment, selecting 3 levels of each factor with relatively large influence on sturgeon meat fine dried noodles quality, taking cooking loss rate in cooking characteristic as evaluation index of experiment, and performing L ₉ (3 ⁴ ) Orthogonal experiments to determine the optimal formulation of sturgeon fish noodles, the various factor levels for orthogonal experiments are shown in table 8 below.

TABLE 8 level of orthogonal experimental factors

The orthogonal protocol and results are shown in Table 9, wherein A, B, and C represent the salt addition, gellan gum addition, and plant gluten addition, respectively.

TABLE 9 orthogonal experiment table

As is clear from Table 9, when the cooking loss rate in the noodle cooking characteristics is used as an evaluation index, it can be concluded that the major-minor order among the factors affecting the noodle is A by comparing the average value and the extremely bad value by data processing>C>B, the degree of influence of single factor on the quality of the noodles is the adding amount of salt>Addition of plant gluten>The optimal combination of the addition amount of the gellan gum is A ₂ B ₁ C ₂ Namely, the noodle quality is best when the salt addition amount is 2.0%, the gellan gum addition amount is 0.1%, and the plant gluten addition amount is 2.0%.

Example 8:

the sturgeon meat noodle is prepared by the following steps:

(4) Preparing raw materials: weighing 0.5 part of cooked sturgeon flesh, 0.5 part of surimi product and 4 parts of flour as main materials; weighing 2% of table salt, 2.0% of plant wheat gluten, 0.1% of gellan gum, 30% of water and 2.5% of egg as auxiliary materials; weighing onion powder accounting for 0.75% of the weight of the flour, chive powder accounting for 0.75%, garlic powder accounting for 0.5% and ginger powder accounting for 0.15% of the weight of the flour as a fishy smell removing agent; weighing a stretched flour agent accounting for 0.25% of the weight of flour as an additive;

And respectively processing minced fillet, common fine dried noodles and sturgeon meat fine dried noodles, and performing electron microscope scanning analysis. Wherein, micrographs of minced fillet, common fine dried noodles and sturgeon meat fine dried noodles are all photographed at 500 times and 1000 times magnification.

The electron microscope images of the minced fillet are shown in fig. 13-a and 13-b: in the sturgeon surimi electron microscope, after the processes of chopping, beating, feeding and the like, a very obvious gel network structure can be formed, and the space shows layering sense; however, the apparent irregular and porous microstructure can be seen in the electron microscope, and the reason is most likely to be caused by the normal-pressure chopping in the sturgeon surimi processing process, so that the interaction force between protein molecules is weak, and myofibrillar protein cannot be sufficiently extended.

The electron microscope pictures of the common fine dried noodles are shown in fig. 13-c and 13-d: in the common fine dried noodles, gliadin and glutenin in high gluten flour are subjected to various processing technologies under the action of various acting forces such as intermolecular interaction force, disulfide bonds and the like, so that raw materials and auxiliary materials are continuously subjected to the processes of rolling, rolling and the like, and a fine gluten network structure is finally formed. This structure can encapsulate numerous starch particles that exhibit an oval shape, but still more starch particles are exposed to the outside, and there is still much starch structure outside the network of free gluten.

The electron microscope images of the sturgeon meat fine dried noodles obtained by the embodiment of the invention are shown in the figures 13-e and 13-f: in the fish fine dried noodles, the net-shaped gluten structure and the minced fillet gel can well embed or inlay various granular substances, especially starch particles, so that the cross-linking effect between protein and starch is enhanced, and the starch particles free outside the net structure are greatly reduced; the interaction of myofibrillar proteins in the minced fillet and gliadin, glutenin and the like in the gluten structure ensures that the reticular structure in the microstructure of the fine dried noodles becomes finer, and the minced fillet gel can ensure that the system of the whole fine dried noodles becomes more stable.

The foregoing examples are merely illustrative of the technical concept and technical features of the present invention, and are not intended to limit the scope of the present invention. All equivalent changes or modifications made according to the essence of the present invention should be included in the scope of the present invention.

Claims

1. The preparation method of the sturgeon meat noodles is characterized by comprising the following steps of:

(2) Preparing cooked sturgeon meat: steaming the sturgeon meat obtained in the step (1) for 8-10min to obtain cooked sturgeon meat, and cooling to room temperature for later use;

(3) Preparing minced fillet products: cutting the other sturgeon meat obtained in the step (1) into slices, stirring the slices by a meat grinder to form fresh minced fillet, and directly rinsing the fresh minced fillet, or freezing and thawing the fresh minced fillet and then rinsing the fresh minced fillet, and grinding the rinsed minced fillet to obtain a minced fillet product for later use;

(4) Preparing raw materials: weighing 0.5 part of the cooked sturgeon meat obtained in the step (2), 0.5 part of the surimi product obtained in the step (3) and 4 parts of flour as main materials; weighing table salt accounting for 1.0% -2.5% of the weight of flour, plant wheat gluten accounting for 1.0% -2.5% of the weight of flour, gellan gum accounting for 0.1% -0.3% of the weight of flour, water accounting for 30% of the weight of flour and eggs accounting for 2.5% of the weight of minced fillet product as auxiliary materials; weighing onion powder accounting for 0.75% of the weight of flour, chives powder accounting for 0.75% of the weight of flour, garlic powder accounting for 0.5% of the weight of flour and ginger powder accounting for 0.15% of the weight of flour as a fishy smell removing agent; weighing a stretched flour agent accounting for 0.25% of the weight of flour as an additive;

2. The method of manufacturing according to claim 1, characterized in that: in the step (3), the fresh minced fillet is added with an antifreeze agent for freezing storage, and is subjected to semi-thawing when in use, and is rinsed after being placed in a refrigerator at 4 ℃ overnight; the antifreeze agent is a composite agent formed by mixing 0.25% of sodium tripolyphosphate and 4% of sorbitol according to the mass ratio of 1:1, and the addition amount of the antifreeze agent is not more than 5% of the weight of the fresh minced fillet.

3. The method of manufacturing according to claim 1, characterized in that: in the step (3), the rinsing is classified into pure water rinsing and brine rinsing: firstly, rinsing with pure water for 1 time, and then rinsing with brine for 2 times, wherein the rinsing time is 1 min each time; when brine rinsing is carried out, brine with the mass fraction of 0.25% is selected.

4. The method of manufacturing according to claim 1, characterized in that: in the step (3), the steps of grinding and milling are as follows: firstly, the mixture is ground for 2 min, and then 3% of salt is added for grinding for 2 min.

5. The method of manufacturing according to claim 1, characterized in that: in the step (4), the addition amount of the salt is 2.0% of the weight of the flour, the addition amount of the plant wheat gluten is 2.0% of the weight of the flour, and the addition amount of the gellan gum is 0.1% of the weight of the flour.

6. The method of manufacturing according to claim 1, characterized in that: in the step (6), dough is circularly kneaded and proofed, the times of kneading are four times and 6 min each time, and the times of proofing are 3 times and 20 min each time.

7. The method of manufacturing according to claim 1, characterized in that: in the step (6), the drying is stepped drying, and the drying process is sequentially drying for 2 hours at 30 ℃, 6 hours at 40 ℃ and 2 hours at 25 ℃.

8. The sturgeon meat noodle prepared by the preparation method of any one of claims 1-7, comprising main materials, auxiliary materials, a deodorization agent and an additive, and being characterized in that: the main materials comprise 0.5 part of cooked sturgeon flesh, 0.5 part of surimi product and 4 parts of flour; the auxiliary materials comprise table salt accounting for 1.0 to 2.5 percent of the weight of the flour, plant wheat gluten accounting for 1.0 to 2.5 percent of the weight of the flour, gellan gum accounting for 0.1 to 0.3 percent of the weight of the flour, water accounting for 30 percent of the weight of the flour and eggs accounting for 2.5 percent of the weight of the minced fillet product; the fishy smell removing agent comprises onion powder accounting for 0.75% of the weight of flour, chives powder accounting for 0.75% of the weight of flour, garlic powder accounting for 0.5% of the weight of flour and ginger powder accounting for 0.15% of the weight of flour; the additive is a stretched flour agent with the weight of 0.25 percent of the weight of the flour.