Objective China is rich in freshwater fish resources, and freshwater fish has become an important raw material for the production of restructured fish products. However, the gel properties of freshwater fish mince is lower than sea fish, and the surimi industry urgently needs technological upgrades. By studying the addition methods of exogenous additives and optimizing the formulation of additives, high-quality restructured fish products with good gel properties could be obtained. It will develop the products quality and improve the comprehensive utilization of processing by-products such as fillets and minced fish from tilapia.
Methods This study utilized the technology of tilapia restructuring with tilapia (Oreochromis niloticus ♀ × O. aureus ♂) fillets and minced meat as raw materials, with texture characteristics, water retention, gel strength and sensory evaluation as indicators. The effects of fish meat addition morphology and exogenous additive addition methods on product quality were studied. On the basis of single factor experiment of exogenous additives, the texture recombination conditions of tilapia were optimized through orthogonal experiment. The primary and secondary order of the influence of various factors on the strength of gel was analyzed, and the optimal production process was determined by comprehensive balance analysis.
Results The addition method and amount of fish fillet, minced fish and exogenous additives could affect the quality of tilapia texture recombination products.The study revealed that incorporating transglutaminase (TG), sodium caseinate, and salt into both fillet pieces and trimmings prior to blending led to enhancements in the textural characteristics and gel strength of the restructured tilapia texture products. The reconstructed product exhibited favorable sensory evaluations in terms of tissue morphology, flavor, taste, and acceptance, closely mirroring the sensory qualities of whole fish fillets. The inclusion levels of TG enzyme, sodium alginate and sodium caseinate all had a marked influence on the gel properties and texture characteristics of the restructured product. The optimal formula for the restructured tilapia texture product was: a TG enzyme addition of 3%, sodium alginate addition of 0.2%, and a sodium caseinate addition of 2%, resulting in a gel strength of 316.52 g·cm for the restructured product.
Conclusion Exogenous additives can significantly improve the gel strength and texture characteristics of tilapia restructured fish meat and improve the product quality.
Significance Using tilapia processing by-products as raw materials for high-value comprehensive processing and utilization can improve the utilization rate of raw materials. This optimized formulation addresses the issue of low gelation properties in restructured tilapia texture products, significantly enhancing the gel characteristics and quality of the product, and providing a theoretical basis for the development of high-quality surimi products.
DownLoad: