CN114376170A - Minced fillet recombined product with high gel performance and preparation method thereof - Google Patents

Minced fillet recombined product with high gel performance and preparation method thereof Download PDF

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CN114376170A
CN114376170A CN202110658119.8A CN202110658119A CN114376170A CN 114376170 A CN114376170 A CN 114376170A CN 202110658119 A CN202110658119 A CN 202110658119A CN 114376170 A CN114376170 A CN 114376170A
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minced fillet
fish oil
ethyl ester
vitamin
product
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CN114376170B (en
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金仁耀
翟璐
刘征
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Zhejiang Gongshang University
China Academy of Art
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Zhejiang Gongshang University
China Academy of Art
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Abstract

A minced fillet recombined product with high gel property and a preparation method thereof. The invention provides a minced fillet recombined product with high gel performance, which is processed by frozen minced fillet, salt, fish oil, vitamin E, casein peptide and other raw materials; the fish oil is at least one of ethyl ester type fish oil, triglyceride type fish oil and phospholipid type fish oil, preferably 0.8-1.6% of ethyl ester type fish oil, 0.5-1% of vitamin E and 0.5-1% of casein peptide are added; the minced fillet product prepared by the method has high gel strength, high water retention, good flavor, high EPA and DHA content and long-term stability.

Description

Minced fillet recombined product with high gel performance and preparation method thereof
The present application claims the prior application of China, application number: 202011138836X, priority of claim 2020, 10/22; all of which are intended to be part of this invention.
Technical Field
The invention belongs to the field of aquatic food processing, and particularly relates to a minced fillet recombined product with high gel performance and a preparation method thereof.
Background
The minced fillet is concentrated myofibrillar protein prepared by processing fish bodies through the working procedures of meat collection, rinsing, dehydration, fine filtration and the like. In order to improve the storage stability and quality characteristics of the frozen minced fillet, a large amount of functional lipid substances such as DHA, EPA and the like in the fish body are removed in the rinsing process, so that the functional properties of the produced minced fillet product are greatly lost. Also, lipids are essential to maintain the texture and rheology of the meat emulsion product, to produce a unique flavor, and to add high nutritional value, and the lack of lipids in the emulsion can produce an unpleasant rubbery feel. Therefore, the exogenous fat/oil is always used as raw material to be backfilled into the surimi to improve the quality of surimi products. The minced fillet product has high protein and high elasticity, is always used as an important food for supplementing protein for the old, the research and development of the minced fillet product are always developed from the nutrition of the protein, and the development of adding functional lipid in the minced fillet product is slow. And vegetable oil, fat and the like are generally added into the traditional minced fillet product to enhance the gel strength of the minced fillet product.
In recent years, recent developments in health cognition have increased the demand for functional seafood, and the main functional components of omega-3 polyunsaturated fatty acids are Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). EPA has the name of 'blood vessel scavenger', has the degradation effect on cholesterol, blood fat and the like, and can reduce the prevalence rate of diseases such as senile dementia, arteriosclerosis and the like. DHA plays an indispensable role in human health, plays an important role in the development of the cranial nerves and the visual system of human, and enjoys the reputation of 'brain gold'. Omega-3 polyunsaturated fatty acid oils (EPA and DHA) are found in deep sea fish oil in their natural state mainly in the form of triglycerides, but their content is usually only around 30%, which cannot meet consumer needs. And meanwhile, because EPA and DHA contain unsaturated bonds, the minced fillet product is extremely unstable and easy to decompose, and the functional requirements on the minced fillet product are difficult to realize.
The existing minced fillet recombined products generally have the problems of low gel strength, low water retention, poor gel texture characteristics, poor flavor and the like, and EPA and DHA added into the minced fillet gel are easy to decompose and are difficult to be accepted by consumers. Therefore, a minced fillet recombined product which has high gel strength, high water retention and good flavor and can stably contain EPA and DHA for a long time is urgently needed to be found.
Disclosure of Invention
In order to solve the problems, the invention provides a minced fillet recombinant product with high gel performance, and the minced fillet gel prepared by adding refined and purified ethyl ester type fish oil and vitamin E and casein peptide into frozen minced fillet has high gel strength and water retention, is good in flavor, is rich in EPA and DHA, and has long-term stable EPA and DHA content.
In one aspect, the invention provides a minced fillet reconstituted product comprising minced fillet and fish oil of ethyl ester type.
The preparation method of the ethyl ester type fish oil comprises the following steps: refining crude oil, namely degumming, deacidifying, decoloring and deodorizing; and then the refined fish oil is subjected to ester exchange with ethanol, so that the ethyl ester type fish oil is prepared.
In some modes, the preparation method of the ethyl ester type fish oil comprises the following specific steps: 100g of fish oil is mixed with 30g of absolute ethyl alcohol, 0.6g of NaOH is added as a catalyst, and the final yield of the ethyl ester type fish oil is 92 percent.
Furthermore, the ethyl ester type fish oil adopted by the invention is extracted from marine fish wastes.
In some forms, the surimi is a FF grade frozen surimi.
The inventor proves that the gel performance of the minced fillet product can be improved, the texture property of the minced fillet gel can be obviously improved, and the activity of endogenous TG enzyme can not be influenced by adding the ethyl ester type fish oil into the frozen minced fillet, so that the contents of Myosin Heavy Chain (MHC), actin and tropomyosin can not be influenced, and the prepared minced fillet gel has better flavor.
The ethyl ester type fish oil is refined and purified, and EPA and DHA in the ethyl ester type fish oil can be further enriched through the refining and purifying process, so that the minced fillet gel rich in EPA and DHA is prepared.
Further, the minced fillet recombinant product also comprises vitamin E and casein peptide.
Vitamin E is a fat-soluble vitamin and is an antioxidant.
Casein peptide has strong oxidation resistance; and casein peptide has low molecular weight and is easy to absorb.
Researches prove that by further adding vitamin E and casein peptide into the minced fillet recombinant product, the prepared minced fillet gel is more stable, keeps better texture characteristics and water retention property, meanwhile, can keep high-content EPA and DHA in the minced fillet gel stable for a long time, is not easy to decompose, and has a longer shelf life.
Furthermore, the ethyl ester type fish oil accounts for 0.8-1.6% of the weight of the minced fillet, and the EPA content in the ethyl ester type fish oil is 14-15%.
Further, the content of the vitamin E is 0.5 to 1 percent of the weight of the minced fillet; the content of the casein peptide is 0.5-1% of the weight of the minced fillet.
Further comprises table salt, wherein the table salt accounts for 2.0 percent of the weight of the minced fillet.
On the other hand, the invention provides a preparation method of a minced fillet recombinant product, which mainly comprises the following steps: adding ethyl ester type fish oil, vitamin E and casein peptide into the frozen minced fillet.
Further, the ethyl ester type fish oil accounts for 0.8-1.6% of the weight of the frozen minced fillet; the content of the vitamin E is 0.5 to 1 percent of the weight of the minced fillet; the content of the casein peptide is 0.5-1% of the weight of the minced fillet.
Further, the frozen surimi is FF-grade frozen surimi.
Further, the preparation method of the minced fillet recombinant product comprises the following steps:
(1) taking frozen minced fillet, semi-thawing, cutting into blocks in a food conditioner, and chopping for 3-5min at a rotating speed of 3000 r/min;
(2) adding salt 2.0 wt% of the frozen minced fillet, and chopping for 3-5min at 4500 r/min;
(3) adding ethyl ester type fish oil 0.8-1.6 wt% of the frozen minced fillet, vitamin E0.5-1 wt% and casein peptide 0.5-1 wt%, and chopping at 4500r/min for 3-5 min;
(4) gelatinizing the minced fillet sol obtained in the step (3) at 45 ℃ for 30-60min, and heating and curing at 90 ℃ for 20-30 min;
(5) and (5) immediately placing the minced fillet gel obtained in the step (4) into ice water to be cooled to the central temperature of less than 10 ℃ to obtain the minced fillet recombinant product.
Further, the semi-unfreezing is carried out at the temperature of 0-10 ℃ until the central temperature is-4-0 ℃.
Furthermore, the temperature of the material needs to be kept less than 10 ℃ in the chopping and mixing process.
In a further aspect, the present invention provides the use of fish oil in ethyl ester form for the preparation of a reconstituted minced fillet product as described above, which fish oil in ethyl ester form improves the gelling and functional properties of the minced fillet product.
In a further aspect, the present invention provides the use of a mixture comprising vitamin E and casein peptide for the preparation of a minced fillet recombinant product as described above, which increases the stability of EPA and DHA in the minced fillet recombinant product.
The invention has the beneficial effects that:
(1) the method of adding ethyl ester type fish oil is adopted to enhance the gel strength of the minced fillet, improve the texture property, improve the mouthfeel and enhance the functional property of the minced fillet product;
(2) by adding vitamin E and casein peptide, the surimi gel is more stable, keeps better texture characteristics and water retention, simultaneously can keep high-content EPA and DHA in the surimi gel stable for a long time and is not easy to decompose, and the surimi gel has a longer shelf life.
Drawings
FIG. 1 is a schematic diagram showing the SDS-PAGE analysis result of the recombinant minced fillet product of the invention in example 5
Detailed Description
The present invention is described in further detail below with reference to examples, which are intended to facilitate the understanding of the present invention without limiting it in any way. The reagents used in this example were all known products and were obtained by purchasing commercially available products.
EXAMPLE 1 Effect of different fish oil species on the preparation of minced fillet reconstituted products
The preparation method of the minced fillet recombined product provided by the embodiment is as follows:
1) taking the frozen minced fillet, semi-thawing the frozen minced fillet to the central temperature of-4-0 ℃, cutting into blocks, and chopping for 5min (the rotating speed is 1500r/min) in a food conditioner;
2) adding salt with the weight of 2.0% of that of the frozen minced fillet, and chopping for 5min (rotating speed 2000 r/min);
3) adding fish oil 1.0% of the weight of the frozen minced fillet, vitamin E0.5% and casein peptide 0.5%, and chopping for 3min (rotating speed 2000 r/min);
4) gelatinizing the minced fillet sol obtained in the step 3) at 45 ℃ for 30min, and then heating and curing at 90 ℃ for 20 min;
5) and immediately placing the minced fillet gel obtained in the step 4) into ice water to be cooled to the central temperature of less than 10 ℃ to obtain the frozen minced fillet recombinant product. The temperature of the materials needs to be kept less than 10 ℃ in the chopping process, and the minced fillet gel is directly measured after being cooled.
The experiment is divided into four groups, in the step 3), the first group adopts ethyl ester type fish oil (Zhejiang industry food Co., Ltd.), the second group adopts triglyceride type fish oil (Zhejiang industry food Co., Ltd.), the third group adopts phospholipid type fish oil (Zhejiang industry food Co., Ltd.), and the fourth group is blank control.
The added casein peptide is added in the form of casein peptide powder, and the preparation method of the casein peptide powder comprises the following steps: preparing casein powder into protein dispersion liquid by using purified water, and adjusting the pH value of the protein dispersion liquid to 7-9; heating and keeping the temperature between 40 ℃, then respectively adding neutral protease into the protein dispersion liquid, uniformly stirring and then carrying out enzymolysis for 2 hours, wherein the adding amount of the neutral protease is 0.2 percent of the content of the substrate, and carrying out high-temperature enzyme deactivation after the enzymolysis is finished; carrying out centrifugal impurity removal on the enzyme-inactivated enzymolysis liquid, keeping the centrifugal rotating speed of 12000r/min, keeping the feeding speed of a peristaltic pump at 1.5L/min, collecting clear liquid, starting membrane filtration equipment, filtering the clear liquid through a microporous filter membrane, wherein the thickness of the filter membrane is 90 microns, the filtered particle size is 4 microns, the operating pressure is 0.01MPa, ensuring that the filtrate is clear and transparent, and removing filter residues; carrying out desalination and decoloration treatment on the filtrate after centrifugal filtration through an ion exchange column and an active carbon column; sequentially carrying out vacuum concentration on the solution after ion exchange at the concentration temperature of 65 ℃ and the vacuum degree of-0.05 Mpa to obtain a peptide concentrated solution, wherein the relative density is controlled to be 1.03; and spray drying to obtain casein peptide powder.
The four groups of prepared minced fillet recombinant products are detected and analyzed, and the influence of the addition of different fish oils on the hardness, elasticity, cohesiveness, adhesiveness, chewiness, gel strength, water retention property and hydrophobic bond disulfide bonds of the prepared minced fillet recombinant products and the contents of EPA and DHA are respectively considered.
Wherein the detection methods of hardness, elasticity, cohesiveness, tackiness and chewiness are all detected by a texture analyzer, the parameter setting is consistent with the gel strength, and the principle is detailed as follows: in this test, TMS-Pro texture analyzer manufactured by FTC company, USA, and Texture Profile Analysis (TPA) was used as a measurement method. Sample treatment: the sample was cut into a cylinder 20mm long and 45mm in diameter. The TPA test uses texture parameters defined as: hardness (Hardness) refers to the peak pressure at which the sample was first compressed; elasticity (Springiness) is the quotient of the time measured for the second compression and the time measured for the first compression; cohesion (Cohesiveness) is the quotient of the area of work used for the second compression divided by the area of work used for the first compression. Chewiness (Chewiness) is used in solid products and is calculated by the formula hardness x elasticity x cohesion.
The detection method of the gel strength comprises the following steps: cutting the sample to be tested into a cylinder with the thickness of 20mm, balancing for 30min at room temperature, and measuring the texture characteristic by a TPA method, namely a P/5S spherical probe. The gel strength was calculated according to the formula: gel strength (g.cm) × breaking strength (g) × dent depth (cm).
The detection method of the water binding capacity comprises the following steps: accurately weighing 3.0g (W1) of minced fillet sample, wrapping with 3 layers of filter paper, centrifuging for 15min at the temperature of 4 ℃ in a 50ml centrifuge tube at 5000g, and weighing again (W2). Calculate water binding capacity (WHC) according to the formula: WHC (%) ═ W2/W1 × 100%.
The detection method of the hydrophobic bond and the disulfide bond comprises the following steps: accurately weighing 2.0g of minced fillet sample, respectively mixing and homogenizing with 10ml of different chemical acting force destructive reagents, stirring at 4 ℃ for 60min, centrifuging, and measuring the protein concentration in the supernatant by a bradford method. The chemical force-destroying agents are: 0.05M NaCl (SA), 0.6M NaCl (SB), 0.6M NaCl +1.5M urea (SC), 0.6M NaCl +8M urea (SD), 0.6M NaCl +8M urea +0.05M β -mercaptoethanol (SE). Chemical forces are expressed as differences in protein concentration of supernatants between groups: ionic bonds are the difference between SB and SA, hydrogen bonds are the difference between SC and SB, hydrophobic forces are the difference between SD and SC, and disulfide bonds are the difference between SE and SD.
The detection method of EPA and DHA comprises the following steps: accurately weighing 2.0g of minced fillet gel sample, adding 12.0mL of lipid extract (dichloromethane: anhydrous methanol is 2: 1), ultrasonically extracting for 20min, adding 5.0mL of pure water, centrifuging, taking lower layer nitrogen, and blowing to obtain crude oil. The methyl esterification method comprises the following steps: adding 5 mL0.5MKOH-methanol solution into the crude oil, carrying out water bath at 65 ℃ for 30min, shaking until oil drops disappear, and cooling to room temperature. Adding 2.0mL of 14% boron trifluoride methanol solution, carrying out water bath at 65 ℃ for 5min, and carrying out ultrasonic extraction for 10 min. Accurately adding 2.0mL of normal hexane, shaking, leaching with 2.0mL of saturated NaCl, centrifuging, taking the upper layer, dehydrating with anhydrous sodium sulfate, and filtering with a particle size of 0.22 μm to be detected. And detecting by gas chromatography, wherein the gas chromatography conditions are as follows: HP-INNOWAX capillary chromatography column (30m × 0.25mm, 0.15 μm); temperature rising procedure: maintaining the initial temperature at 50 deg.C for 2min, heating to 250 deg.C at 4 deg.C/min, and maintaining for 15 min; the injection port temperature is 250 ℃, the split ratio is 40:1, the injection amount is 1 mu L, and the flow rate of the carrier gas is 0.65 mL/min.
The results are shown in table 1:
TABLE 1 Effect of different fish oils on the prepared minced fillet reconstituted products
Figure BDA0003112293110000061
As can be seen from table 1, compared with the fourth group of blank controls, the addition of the ethyl ester fish oil significantly improves the gel texture properties of the prepared minced fillet recombinant product, such as hardness, elasticity, cohesiveness, chewiness, and the like, and also significantly improves the gel strength and water retention, the gel chemical action force, and also brings abundant functional nutrients such as EPA and DHA to the minced fillet.
In the forming process of the minced fillet gel, with the obvious reduction of hydrogen bonds, hydrophobic acting force is the main acting force of the minced fillet gel structure, and hydrophobic bonds and disulfide bonds are the main acting force for maintaining the minced fillet gel network structure. Ionic bonds are usually formed between amino acid residues with opposite charges, and the addition of the ethyl ester type fish oil provides a hydrophobic environment, causes protein molecules to unfold, exposes the amino acid residues buried inside, and increases the electrostatic interaction between the protein structure and the protein. Meanwhile, the addition of the ethyl ester type fish oil causes the exposure of the hydrophobic side chain of the surimi protein to be increased, the hydrophobic interaction is obviously increased, and the increase of the disulfide bond is probably caused by the fact that the hydrophobic environment provided by the ethyl ester type fish oil exposes the sulfydryl in the protein, thereby being beneficial to the generation of disulfide bond crosslinking.
Compared with the triglyceride type fish oil of the second group and the phospholipid type fish oil of the third group, the addition of the ethyl ester type fish oil can further improve the gel texture characteristics and bring better mouthfeel and flavor to the minced fillet gel; meanwhile, after the ethyl ester type fish oil is added, the EPA and DHA content of the prepared minced fillet gel is also obviously higher.
Therefore, when preparing the minced fillet recombined product with high gel performance, the ethyl ester fish oil is most preferably added.
Example 2 Effect of vitamin E and Casein peptides on the preparation of recombinant minced fillet products
The preparation method of the minced fillet recombined product provided by the embodiment is as follows:
1) taking the frozen minced fillet, semi-thawing the frozen minced fillet to the central temperature of-4-0 ℃, cutting into blocks, and chopping for 5min (the rotating speed is 1500r/min) in a food conditioner;
2) adding salt with the weight of 2.0% of that of the frozen minced fillet, and chopping for 5min (rotating speed 2000 r/min);
3) adding ethyl ester type fish oil 1.0 wt% of the frozen minced fillet, and vitamin E or casein peptide 0.5 wt%, and chopping for 3min (rotation speed 2000 r/min);
4) gelatinizing the minced fillet sol obtained in the step 3) at 45 ℃ for 30min, and then heating and curing at 90 ℃ for 20 min;
5) and immediately placing the minced fillet gel obtained in the step 4) into ice water to be cooled to the central temperature of less than 10 ℃ to obtain the frozen minced fillet recombinant product. The temperature of the materials needs to be kept less than 10 ℃ in the chopping process, and the minced fillet gel is directly measured after being cooled.
The experiment is divided into six groups, in the step 3), the first group adopts the method without adding vitamin E or casein peptide, the second group adds vitamin E, the third group adds casein peptide, the fourth group adds vitamin E and casein peptide at the same time, the fifth group uses vitamin C as antioxidant instead, and the sixth group adds vitamin C and casein peptide at the same time.
The four groups of prepared minced fillet recombinant products are detected and analyzed, and the influence of the addition of different fish oils on the hardness, elasticity, cohesiveness, adhesiveness, chewiness, gel strength, water holding capacity and hydrophobic bond disulfide bonds of the prepared minced fillet recombinant products, the contents of EPA and DHA and the stability of the contents of EPA and DHA are respectively considered.
The detection method is shown as example 1, wherein the detection method for the stability of the content of EPA and DHA comprises the following steps: taking minced fillet recombinant products, adding 0.05% of potassium sorbate, standing at the high temperature of 37 ℃ for 3 days, and detecting the content of EPA and DHA in the minced fillet recombinant products.
The results are shown in table 2:
TABLE 2 Effect of vitamin E and casein peptide on the minced fillet recombinant products prepared
Figure BDA0003112293110000071
As can be seen from Table 2, vitamin E and casein peptide have certain influence on the gel texture characteristics of the prepared minced fillet recombinant product, and have obvious effect on improving the stability of EPA and DHA content. After vitamin E and casein peptide are added in the fourth group, the prepared minced fillet recombinant product is placed at the high temperature of 37 ℃ for 3 days, the EPA and DHA content is not changed, and the EPA and DHA content is obviously reduced when the vitamin E or casein peptide is not added in other groups or only added in one group. Therefore, the stability of the EPA and DHA content can be obviously improved by adding the vitamin E and the casein peptide simultaneously, and the prepared minced fillet recombinant product is more stable.
When the fifth group and the sixth group respectively adopt vitamin C or are simultaneously added with vitamin C and casein peptide, the stability of the EPA and DHA content is not obviously improved, and the EPA and DHA content is reduced to a certain degree after the fifth group and the sixth group are placed at the high temperature of 37 ℃ for 3 days.
Therefore, the stability of the EPA and DHA content can be obviously improved by adding the vitamin E and the casein peptide into the minced fillet recombinant product, and the gel texture property of the minced fillet recombinant product is further improved.
Example 3 Effect of the content of Ethyl ester-type Fish oil on the preparation of minced fillet reconstituted products
In this example, the method provided in example 2 was used to prepare a minced fillet recombinant product, wherein the content of ethyl ester type fish oil was 0.5%, 0.8%, 1%, 1.2%, 1.6%, and 1.8%, respectively, and the total content was six groups, each group was added with 0.5% of vitamin E and casein peptide at the same time, and the hardness, elasticity, cohesiveness, adhesiveness, chewiness, gel strength, water holding capacity, influence of hydrophobic bond disulfide bonds, and EPA and DHA content of the prepared minced fillet recombinant product were examined. The assay was as described in example 1 and the results are shown in Table 3.
TABLE 3 Effect of the content of Ethyl ester-type fish oil on the prepared minced fillet reconstituted product
Figure BDA0003112293110000081
As can be seen from Table 3, the hardness, elasticity, cohesion, tackiness and chewiness of the surimi are improved with the increase of the addition amount of the ethyl ester fish oil, and reach a maximum value (P <0.05) when the addition amount is 1.2%, and then the hardness, elasticity, cohesion, tackiness and chewiness of the surimi are not obviously changed with the further increase of the addition amount of the ethyl ester fish oil.
With the increase of the addition amount of the ethyl ester type fish oil, the ionic bond and the disulfide bond are in the trend of rising first and then falling, and the ionic bond and the disulfide bond reach the maximum when the addition amount of the fish oil is 1.2 percent; the hydrophobic interaction rapidly increases along with the increase of the added amount of the fish oil (P < 0.05); the hydrogen bonding is in a significantly downward trend.
Considering comprehensively, the addition amount of the ethyl ester type fish oil is in the range of 0.8-1.6%, and the most preferable is 1.2%.
Example 4 Effect of vitamin E and Casein peptide content on the production of recombinant minced fillet products
In this example, the method provided in example 2 was used to prepare minced fillet recombinant products, wherein the content of ethyl ester fish oil was 1.2%, and the total of the fish oil was four groups, and each group was added with different amounts of vitamin E and casein peptide. The vitamin E and casein peptide content of each group are respectively 0.1% vitamin E and 0.1% casein peptide in the first group, 0.5% vitamin E and 0.5% casein peptide in the second group, 1% vitamin E and 1% casein peptide in the third group, 1.5% vitamin E and 1.5% casein peptide in the fourth group,
and (3) inspecting the influence of hardness, elasticity, cohesion, adhesive property, chewiness, gel strength, water retention property and hydrophobic bond disulfide bonds of the prepared minced fillet recombinant product, the contents of EPA and DHA, the stability of the contents of EPA and DHA and the effect of reducing blood fat after the minced fillet recombinant product is fed to a mouse. The assay was as described in example 2 and the results are shown in Table 4.
TABLE 4 Effect of vitamin E and casein peptide content on the minced fillet reconstituted product prepared
Figure BDA0003112293110000091
As can be seen from Table 4, when the addition amounts of the vitamin E and the casein peptide are within the range of 0.5-1%, the stability of the content of EPA and DHA can be obviously improved, so that the prepared minced fillet recombinant product has a very good blood fat reducing effect, and the gel texture characteristics and the mouthfeel of the minced fillet recombinant product can be improved; when the addition amounts of the vitamin E and the casein peptide are both 0.1 percent, the effect of improving the stability of the content of EPA and DHA is obviously reduced; when the addition amounts of the vitamin E and the casein peptide are both 1.5 percent, the effect of improving the stability of the content of EPA and DHA is reduced compared with 1 percent, and no obvious effect is produced on the aspect of improving the gel texture property of the minced fillet recombinant product; therefore, the addition amounts of vitamin E and casein peptide should be in the range of 0.5% to 1%, and preferably, the addition amounts of vitamin E and casein peptide should be 0.5%.
Example 5 SDS-PAGE analysis of recombinant surimi preparations
In surimi, Myosin Heavy Chain (MHC) is the major protein, playing a decisive role in the formation of surimi gel, followed by actin and tropomyosin. Endogenous TG enzyme can catalyze myosin heavy chain to form epsilon- (gamma-glutamyl) lysine non-disulfide covalent bond, and cannot be destroyed by SDS and DTT in an electrophoresis system, so that the influence of ethyl ester fish oil on the catalysis of the endogenous TG enzyme can be observed through gel electrophoresis. This example uses the recombinant surimi preparation from the second group of example 4 for SDS-PAGE analysis and comparison with a control group without added fish oil of the ethyl ester type, the results are shown in FIG. 1.
As can be seen from fig. 1, compared with the control group without the addition of the ethyl ester type fish oil, the color of the myosin heavy chain stripe in the minced fillet gel with the addition of the fish oil has no obvious change, which indicates that the ethyl ester type fish oil does not influence the activity of endogenous TG enzyme, and the strength of the minced fillet gel is influenced mainly by chemical acting force, so that the minced fillet gel has better mouthfeel.
Example 6 identification of volatile flavors
In this example, volatile flavor components of the minced fillet recombinant product prepared by the second group of the minced fillet recombinant product prepared in example 4 are identified, matched by searching a standard library, and the relative percentage content is calculated by an area normalization method, and the volatile flavor components and the sensory threshold value of the minced fillet recombinant product added with ethyl ester type fish oil, vitamin E and casein peptide are respectively 0%, 0.4%, 0.8% and 1.6%, and are detailed in table 5, 57, 65, 63, 66 and 70 volatile components, mainly aldehydes, ketones, alcohols, hydrocarbons and lipids, are respectively detected from minced fillet gel with different added amounts of ethyl ester type fish oil.
Volatile flavour materials were analysed by calculating ROAV values based on sensory thresholds. In the ethyl ester-free fish oil composition, the relative content of decanal was not large, but the contribution to the overall flavor of the surimi was greatest at an ultra-low sensory threshold, and therefore the Relative Odor Activity Value (ROAV) of decanal was defined as 100, ROAVs of other volatile flavors were calculated as 100, and the results are shown in table 5. In the same way, in the minced fillet added with the ethyl ester type fish oil, the contribution of ethyl caproate to the overall flavor of the minced fillet is the largest, the ROAV value of the minced fillet is defined as 100, and the ROAV of other volatile flavor substances is obtained.
The key flavor substances added in 5 gradient ethyl ester type fish oil are respectively 10, 13, 12, 13 and 14, wherein nonanal, n-octanal, hexanal, benzaldehyde, heptanal, 2-ethylfuran and (Z) -4-heptenal are common key flavor substances; the important flavor components which have influence on the flavor of the minced fillet are respectively 8, 2 and 3, wherein 2-nonanone is common. Comparative analysis of the ethyl ester-free fish oil group and the ethyl ester-free fish oil group revealed that the relative content of the esters in the ethyl ester-free fish oil group was significantly increased compared to the non-added group, probably due to the flavor composition of the ethyl ester-free fish oil itself. And secondly, compared with the fish oil which is not added, the relative content of hexanal, heptanal and 1-octen-3-ol is obviously increased. The main components of the fishy smell of the aquatic products are low molecular weight aldehydes, alcohols, ketones, a small amount of furan, naphthalenes and the like, which indicates that the fishy smell of the minced fillet gel added with the ethyl ester fish oil is increased. By sensory smell, the fishy smell is not obvious when the adding amount is 1.2%, and the flavor is good.
TABLE 5 relative amounts of volatile flavor components and sensory thresholds for surimi gels
Figure BDA0003112293110000111
Figure BDA0003112293110000121
Although the present invention is disclosed above, the present invention is not limited thereto. Various changes and modifications may be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. A minced fillet recombined product is characterized by comprising minced fillet and ethyl ester type fish oil.
2. The minced fish reconstituted product of claim 1, further comprising vitamin E and casein peptide.
3. The minced fillet reconstituted product of claim 2, wherein the ethyl ester fish oil is present in an amount of 0.8% to 1.6% by weight of the minced fillet.
4. The minced fillet reconstituted product of claim 3, wherein the vitamin E is present in an amount of 0.5% to 1% by weight of the surimi; the content of the casein peptide is 0.5-1% of the weight of the minced fillet.
5. The minced fillet reconstituted product of claim 4, further comprising common salt, wherein said common salt is 2.0% by weight of the minced fillet.
6. The method for preparing a minced fillet recombinant product according to any one of claims 1 to 5, wherein the frozen minced fillet is added with ethyl ester type fish oil, vitamin E and casein peptide.
7. The method of claim 6, wherein the ethyl ester fish oil is 0.8-1.6% of the weight of the frozen surimi; the content of the vitamin E is 0.5 to 1 percent of the weight of the minced fillet; the content of the casein peptide is 0.5-1% of the weight of the minced fillet.
8. The method of claim 7, comprising the steps of: (1) taking frozen minced fillet, semi-thawing, cutting into blocks in a food conditioner, and chopping for 3-5min at a rotating speed of 3000 r/min;
(2) adding salt 2.0 wt% of the frozen minced fillet, and chopping for 3-5min at 4500 r/min;
(3) adding refined ethyl ester type fish oil 0.8-1.6 wt% of the frozen surimi, vitamin E0.5-1 wt% and casein peptide 0.5-1 wt%, and chopping at 4500r/min for 3-5 min;
(4) gelatinizing the minced fillet sol obtained in the step (3) at 45 ℃ for 30-60min, and heating and curing at 90 ℃ for 20-30 min;
(5) and (5) immediately placing the minced fillet gel obtained in the step (4) into ice water to be cooled to the central temperature of less than 10 ℃ to obtain the minced fillet recombinant product.
9. Use of ethyl ester fish oil for the preparation of a reconstituted minced fillet product according to any one of claims 1 to 8, wherein the ethyl ester fish oil improves the gel and functional properties of the minced fillet product.
10. Use of a mixture comprising vitamin E and casein peptide for the preparation of a minced fillet reconstituted product according to any one of claims 1 to 8, wherein the vitamin E and casein peptide can improve the stability of EPA and DHA in the minced fillet reconstituted product.
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