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Development of freshwater surimi and soybean protein composite products
Freshwater fishery resources and soybean protein have long been important food sources in China, especially in recent years. The production of these resources has significantly increased, reflecting the country's growing emphasis on sustainable and nutritious food options. As living standards improve, dietary patterns are gradually shifting from a carbohydrate-based diet with limited protein and fat to a more balanced intake of carbohydrates, proteins, and fats. This change is particularly noticeable in urban areas, where protein-rich diets are becoming more popular. With this dietary transformation, the demand for high-quality protein has risen substantially.
To meet this growing need, it is essential to make effective use of existing freshwater fish and plant-based soybean protein. This study aims to promote the industrial development of freshwater surimi (fish paste) and to combine it with soybean protein, as part of the national "Soybean Action Plan" that encourages the use of plant-based proteins. The goal is to create a composite protein product that is both nutritionally rich and commercially viable.
Test materials included self-made white cod fish meal from a Sino-Japanese cooperative research laboratory, powdered soy protein (product No. 1100, Jilin Fuji Protein Co., Ltd.), soybean oil, egg white, starch, salt, water, and seasonings.
The experimental method involved preparing two groups based on the ratio of white puffer fish to water: Group A contained 30% fish and 70% water, while Group B had 40% fish and 60% water. All materials were processed using a vacuum-cooled skimmer (Stephan UMC 5 electronic model), then fully mashed. The mixtures were either degassed or left non-degassed. Non-degassed samples were directly filled into casings or rigid plastic containers, while degassed samples underwent degassing before being filled.
After filling, the samples were heated in a constant-temperature water bath at 85°C for 30 minutes, or through a two-step process: 40°C for 30 minutes followed by 85°C for another 30 minutes. The gelling process was completed, and the breaking strength and degree of depression (with dimensions of 22 mm in diameter and 30 mm in height) were measured using a rheometer (Model EZ-Test-100N, SHIMADZU).
Results showed that samples with higher fish content exhibited greater breaking strength and deformation. Degassed products also demonstrated higher strength and indentation compared to non-degassed ones at the same fish-to-water ratio. However, when heated under the same conditions, both types of samples showed similar values in terms of breaking strength and indentation, suggesting that non-degassed products may be more cost-effective during single-stage heating.
Additionally, the white puffer fish mixture containing soy protein still showed a clear two-stage heating effect. The texture, including hardness and elasticity, was noticeably improved compared to the single-stage heating process. This indicates that the combination of freshwater surimi and soybean protein can enhance product quality and stability, offering a promising direction for future food innovation.