LU501738B1

LU501738B1 - Fat-reduced Emulsified Fish Cake and Method for Preparing same

Info

Publication number: LU501738B1
Application number: LU501738A
Authority: LU
Inventors: Pengfei Jiang; Beiwei Zhu; Yizhen Huang; Xianbing Xu; Yu Liu; Shengjie Li; Zheming Wang; Xiuping Dong; Lin Han; Haochen Ding
Original assignee: Univ Dalian Polytechnic
Priority date: 2021-12-20
Filing date: 2022-03-29
Publication date: 2022-09-29
Also published as: CN114304536A

Abstract

The disclosure discloses a fat-reduced emulsified fish cake and a method for preparing same, and belongs to the technical field of food processing. The method includes: chopping minced fish in a low-temperature environment, and adding salt to continue chopping to obtain high-viscosity minced fish; mixing the high-viscosity minced fish, animal fat (pig fat) and a high internal phase emulsion in proportion, and chopping the mixture to obtain reduced-fat emulsified minced fish; and injecting the fat-reduced emulsified minced fish into a mold, and steam boiling and cooling the minced fish to obtain the fat-reduced emulsified fish cake. The disclosure not only greatly reduces the content of saturated fatty acids, but also reduces the risks of obesity and cardiovascular diseases caused by excessive intake of fat, and meets the taste and flavor requirements and original intention of current consumers for healthy diet.

Description

Fat-reduced Emulsified Fish Cake and Method for Preparing same Technical Field

[0001] The disclosure relates to a fat-reduced emulsified fish cake and a method for preparing same, and belongs to the technical field of food processing. Background

[0002] According to the China Fishery Statistical Yearbook, the total amount of processed aquatic products in 2020 is 20.9078 million tons, where minced fish products total 1.2677 million tons, accounting for 6.06% of the total processed aquatic products, and being the processed aquatic products with the second biggest amount. The biggest advantage of minced fish products compared to other fish products is that the raw materials of fish are not limited, whether it is seawater fish, freshwater fish, leftover fish meat, or fish that are not suitable for other processing techniques, can be used to make minced fish products. Therefore, abundant available resources, high nutritional value, and various processing methods make minced fish products popular among enterprises and consumers.

[0003] Fish cake is a common minced fish product, and animal fat is added during the production process to obtain better flavor and texture. During a low-temperature stirring process, the fat interacts with water to emulsify. Emulsified minced fish is made by adding table salt to and stirring minced fish with a water content of about 78%, and then chopping the 1 minced fish with the fat. The taste and flavor of emulsified minced fish products (fish cakes) TR with 15%-35% animal fat added are more popular with consumers, but animal fat is rich in saturated fatty acids, and will lead to obesity, cardiovascular diseases, etc. by long-term consumption. Therefore, reducing the amount of animal fat and maintaining the taste and flavor of fish cakes as much as possible is an urgent problem to be solved. At present, to reduce the content of saturated fatty acids in meat products, vegetable oil with high unsaturated fatty acid content is generally used as a substitute to increase the content of unsaturated fatty acids, while vegetable oil can only substitute 10%-20% of animal fat due to their high fluidity.

[0004] High internal phase emulsions (HIPEs) are emulsions with a volume fraction of a dispersed phase (oil) higher than 74%. This type of emulsion has recently received a lot of attention due to its potential advantages in certain food applications, for example, providing a semi-solid texture, a creamy taste, or a high loading capacity of fat-soluble bioactive substances. These properties may have applications in some nutritionally fortified functional foods, and are currently mainly applied to products such as sauces, dressings or spreads.

Summary

[0005] [Technical problem]

[0006] The technical problem to be solved by the disclosure is to provide a fat-reduced emulsified fish cake and a method for preparing same, and the method can greatly reduce the 2 content of saturated fatty acids, increase the content of unsaturated fatty acids, and ensure OUR that the gel quality remains unchanged.

[0007] [Technical solution]

[0008] To solve the technical problem of the disclosure, the disclosure provides a method for preparing a fat-reduced emulsified fish cake, and the method includes the following steps:

[0009] (1) thawing frozen minced fish in a low-temperature environment;

[0010] (2) chopping the thawed minced fish in a low-temperature environment, and then adding table salt to continue chopping to obtain high-viscosity minced fish;

[0011] (3) mixing and chopping the high-viscosity minced fish, animal fat and a high internal phase emulsion in a low-temperature environment to obtain fat-reduced emulsified minced fish; and

[0012] (4) injecting the fat-reduced emulsified minced fish into a mold, and steam boiling and cooling the minced fish to obtain the fat-reduced emulsified fish cake.

[0013] In one example of the disclosure, the frozen minced fish in step (1) is prepared by bleeding, decapitating, gutting, deboning, peeling, washing, rinsing, dehydrating, finely filtering, kneading and quickly freezing raw fish.

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[0014] In one example of the disclosure, in steps (2) and (3), the chopping conditions are conducted at 3000 r/min for 2 min with an interval of 30 s between every two times of chopping for 30 s each.

[0015] In one example of the disclosure, the amount of table salt added in step (2) is 1%-4% of the frozen minced fish.

[0016] In one example of the disclosure, the high-viscosity minced fish added in step (3) accounts for 70% of the fat-reduced emulsified minced fish.

[0017] In one example of the disclosure, the animal fat and high internal phase emulsion added in step (3) account for 30% of the fat-reduced emulsified minced fish, where the ratio of the animal fat to the high internal phase emulsion is 9:1 or 8:2 or 7:3 or 6:4, and the high internal phase emulsion refers to a cod protein high internal phase emulsion or a casein high internal phase emulsion.

[0018] In one example of the disclosure, the cod protein high internal phase emulsion is prepared by mixing and homogenizing a 5% cod protein aqueous solution by mass with soybean oil in a weight ratio of 2:8.

[0019] In one example of the disclosure, the casein high internal phase emulsion is prepared by mixing and homogenizing a 3% casein aqueous solution by mass with soybean oil in a weight ratio of 2:8.

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[0020] In one example of the disclosure, the emulsified minced fish refers to a total system of OUR minced fish and fat or a fat substitute.

[0021] In one example of the disclosure, thawing in a low-temperature environment in step (1) refers to placing at 4°C for 8 h.

[0022] In one example of the disclosure, the low-temperature environment in steps (2) and (3) refers to an environment of 0-10°C.

[0023] In one example of the disclosure, steam boiling in step (4) is conducted at 90°C for 30 min-50 min.

[0024] [Beneficial effects]

[0025] The disclosure provides the fat-reduced emulsified fish cake, in which 30%-50% of animal fat can be substituted while the taste and flavor of the emulsified fish cake are maintained. The fat-reduced emulsified fish cake not only greatly reduces the content of saturated fatty acids, but also reduces the risks of obesity and cardiovascular diseases caused by excessive intake of fat, and meets the taste and flavor requirements and pursuit of healthy diet of current consumers.

Brief Description of Figures

[0026] FIG. 1 shows the effects of different substitution amounts of high internal phase emulsions on the gel strength of fat-reduced emulsified fish cakes.

[0027] FIG. 2 shows the effects of different substitution amounts of high internal phase OUR emulsions on the color and syneresis rate of fat-reduced emulsified fish cakes, where (A): 3% casein high internal phase emulsion-syneresis rate, (B): 5% cod protein high internal phase emulsion-syneresis rate, (C): 3% casein high internal phase emulsion-chroma, and (D): 5% cod protein high internal phase emulsion-chroma.

[0028] FIG. 3 shows electronic tongue analysis of fat-reduced emulsified fish cakes with different substitution amounts of high-internal phase emulsions, where (A): 3% casein high internal phase emulsion, and (B): 5% cod protein high internal phase emulsion.

Detailed Description

[0029] Example 1: A method for preparing a fat-reduced emulsified fish cake

[0030] Including the following steps:

[0031] S1. The following raw materials were weighed and calculated by mass: 70 parts of frozen minced fish, 27 parts of pig backfat, 3 parts of a fat substitute (that is, the amount of animal fat substituted is 10%), 2.5 parts of table salt, and 0.06 part of D-isoascorbic acid.

[0032] S2. Preparation of the fat substitute

[0033] The fat substitute in S1 was a casein high internal phase emulsion or a cod protein high internal phase emulsion.

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[0034] When the casein high internal phase emulsion was prepared, the raw materials included OUR the following components by mass: 0.6 part of casein, 19.4 parts of water, and 80 parts of soybean oil. The method included: casein and water were mixed in proportion, first the pH was adjusted to 11 and stabilized for 1 h, then the pH was adjusted to 6 for dissolution for 4 h-5 h until there was no floc, and the obtained casein solution was mixed with soybean oil in proportion and homogenized at 8000 rpm to a thick state to obtain the casein high internal phase emulsion.

[0035] When the cod protein high internal phase emulsion was prepared, the raw materials included the following components by mass: 1 part of cod protein, 19 parts of water, and 80 parts of soybean oil. The method included: frozen cod is thawed with running water for 1 h, cut into small pieces, homogenized with 10 times of water, adjusted to a pH of 10.5 with NaOH, stirred for 2 h, and centrifuged at 7000 rpm for 30 min to collect a supernatant; the supernatant was adjusted to a pH of 4.5, centrifuged at 4°C for 15 min, and precipitated as cod protein, which was reconstituted and freeze-dried for later use; the cod protein was mixed with water in proportion and stirred until there was no floc; and the cod protein solution was mixed with soybean oil and homogenized at 8000 rpm to a thick state to obtain the cod protein high internal phase emulsion.

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[0036] S3. The minced fish in S1 was placed in a 4°C environment, and chopped at 3000 r/min OUR for 2 min with an interval of 30 s between every two times of chopping for 30 s each.

[0037] S4. The chopped minced fish in S3 was mixed with 2.5 parts of table salt (as per the weight of the minced fish) in an environment of 4°C, and chopped at 3000 r/min for 2 min with an interval of 30 s between every two times of chopping for 30 s each to obtain high-viscosity minced fish.

[0038] S5. The high-viscosity minced fish in S4 was mixed with the pig backfat and the fat substitute and emulsified in an environment of 4°C, and chopped at 3000 r/min for 2 min with an interval of 30 s between every two times of chopping for 30 s each to obtain emulsified minced fish.

[0039] S6. The emulsified minced fish in S5 was injected into a mold and deaerated. After a steaming and baking oven was preheated at 90°C, the product was put into the steaming and baking oven, heated at 90°C for 30 min, and immediately placed in an ice-water mixture to cool down to obtain the fat-reduced emulsified fish cake.

[0040] Example 2: A method for preparing a fat-reduced emulsified fish cake

[0041] The difference from Example 1 was that 21 parts of pig backfat and 9 parts of fat substitute were used, that is, the amount of the animal fat substituted reaches 30%.

[0042] Example 3: A method for preparing a fat-reduced emulsified fish cake 8

[0043] The difference from Example 1 was that 15 parts of pig backfat and 15 parts of fat OUR substitute were used, that is, the amount of the animal fat substituted reached 50%.

[0044] Comparative Example 1

[0045] A method for preparing an emulsified fish cake, different from Example 1 in that 9 parts of pig backfat and 21 parts of fat substitute were used, that is, the amount of animal fat substituted reached 70%.

[0046] Comparative Example 2

[0047] A method for preparing a fat-reduced emulsified fish cake, different from Example 1 in that 30 parts of pig backfat and O part of fat substitute were used.

[0048] Comparative Example 3

[0049] A method for preparing a fat-reduced emulsified fish cake, different from Example 1 in that the fat substitute was vegetable oil (soybean oil).

[0050] The fat-reduced emulsified fish cakes prepared by above examples and comparative examples were analyzed by a specific analysis method as follows:

[0051] (1) the gel strength of the fat-reduced emulsified fish cakes was analyzed by a texture analyzer;

[0052] (2) the color of the fat-reduced emulsified fish cakes was analyzed by a colorimeter; and 9

[0053] (3) the taste of the fat-reduced emulsified fish cakes was analyzed by an electronic TR tongue;

[0054] The results are shown in FIG. 1. With the increase of the substitution amount of the fat substitute (0-70%), different partial substitution amounts of the high internal phase emulsions significantly improved the gel strength of the fat-reduced emulsified fish cakes.

[0055] As the substitution amount of the casein high internal phase emulsion (CH) increased, the gel strength of the fish cake gradually increased. When the substitution amount was 30%, the gel strength of the fish cake reached the maximum value, and when the substitution amount was 50%, the gel strength of the fish cake was the lowest, and then increased again. Compared with the gel strength of the fish cake with no fat substitute added, a good gel quality could still be obtained when the fat substitution amount was as high as 30%.

[0056] Compared with the gel strength of the fish cake with no fat substitute added, a good gel quality could still be obtained when the substitution amount of the cod protein high internal phase emulsion (CPH) was as high as 50%. However, when vegetable oil (soybean oil) was added alone, the gel strength decreases when the vegetable oil content was only 5%. Therefore, compared with vegetable oil, the high internal phase emulsion could be used as a more effective fat substitute, which more increased the saturated fatty acid content, and had a gel strength not changed significantly.

[0057] As shown in FIG. 2, as the substitution amount of the fat substitute increased (0-70%), TR different substitution amounts of high internal phase emulsions had different effects on the color and syneresis rate of the fat-reduced emulsified fish cakes.

[0058] When the casein high internal phase emulsion was used as a fat substitute, the brightness of a fish cake increased significantly when the substitution amount reached 30%, and then there was no significant change with the increase in the substitution amount. However, the cod protein high internal phase emulsion as a fat substitute increased the brightness significantly with the increase in the substitution amount. With the increase in the substitution amounts of the two high internal phase emulsions, the b* value gradually decreased, and the whiteness gradually increased. Compared with casein as a fat substitute, using the cod protein high internal phase emulsion as a fat substitute could decrease the a* value and make it greener. In general, the high internal phase emulsions as fat substitutes make the minced fish white and bright. The increase in the syneresis rate might be due to the increase in the content of fat substitutes, resulting in an increase in the water content.

[0059] As shown in FIG. 3, different substitution amounts of high internal phase emulsions had different effects on the taste of the fat-reduced emulsified fish cakes. Compared with the taste of a fish cake with no fat substitute, when the substitution amount of the casein high internal phase emulsion exceeded 50%, the amount of tasty substances increased. When the 11 substitution amount of the cod protein high internal phase emulsion exceeded 10%, the amount of tasty substances increased. Therefore, different high internal phase emulsions substituting for animal fat had different effects on the taste of the fat-reduced emulsified fish cakes, which was related to the difference in the content and tasty substances of casein and cod protein.

[0060] Although the disclosure has been disclosed as above in preferred examples, it is not intended to limit the disclosure. Anyone skilled in the art can make various changes and modifications without departing from the spirit and scope of the disclosure. Therefore, the protection scope of the disclosure should be defined by the claims. 12

Claims

What is claimed is:

1. A method for preparing a fat-reduced emulsified fish cake using a high internal phase emulsion, comprising the following steps: (1) thawing frozen minced fish in a low-temperature environment; (2) chopping the thawed minced fish in a low-temperature environment, and then adding table salt to continue chopping to obtain high-viscosity minced fish; (3) mixing and chopping the high-viscosity minced fish, animal fat and a high internal phase emulsion in a low-temperature environment to obtain fat-reduced emulsified minced fish; and (4) injecting the fat-reduced emulsified minced fish into a mold, and steam boiling and cooling the minced fish to obtain the fat-reduced emulsified fish cake.

2. The method for preparing a fat-reduced emulsified fish cake using a high internal phase emulsion of claim 1, wherein the frozen minced fish in step (1) is prepared by bleeding, decapitating, gutting, deboning, peeling, washing, rinsing, dehydrating, finely filtering, kneading and quickly freezing raw fish.

3. The method for preparing a fat-reduced emulsified fish cake using a high internal phase emulsion of claim 1, wherein in steps (2) and (3), the chopping conditions are conducted at 3000 r/min for 2 min with an interval of 30 s between every two times of chopping for 30 s each. 13

4. The method for preparing a fat-reduced emulsified fish cake using a high internal phase emulsion of claim 1, wherein the amount of table salt added in step (2) is 1%-4% of the frozen minced fish.

5. The method for preparing a fat-reduced emulsified fish cake using a high internal phase emulsion of claim 1, wherein the high-viscosity minced fish added in step (3) accounts for 70% of the fat-reduced emulsified minced fish.

6. The method for preparing a fat-reduced emulsified fish cake using a high internal phase emulsion of claim 1, wherein the animal fat and high internal phase emulsion added in step (3) account for 30% of the fat-reduced emulsified minced fish, wherein the ratio of the animal fat to the high internal phase emulsion is 9:1 or 8:2 or 7:3 or 6:4.

7. The method for preparing a fat-reduced emulsified fish cake using a high internal phase emulsion of claim 1 or 6, wherein the high internal phase emulsion refers to a cod protein high internal phase emulsion or a casein high internal phase emulsion.

8. The method for preparing a fat-reduced emulsified fish cake using a high internal phase emulsion of claim 7, wherein the cod protein high internal phase emulsion is prepared by mixing and homogenizing a 5% cod protein aqueous solution by mass with soybean oil in a weight ratio of 2:8.

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9. The method for preparing a fat-reduced emulsified fish cake using a high internal phase emulsion of claim 7, wherein the casein high internal phase emulsion is prepared by mixing and homogenizing a 3% casein aqueous solution by mass with soybean oil in a weight ratio of 2:8.

10. An emulsified fish cake prepared by the method of any one of claims 1-9.