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Development of freshwater surimi and soybean protein composite products
Freshwater fishery resources and soybean protein have long been essential food sources in China, and their importance has grown significantly in recent years. The production of these resources has seen substantial growth, driven by rising living standards and changing dietary habits. People are gradually shifting from a diet previously dominated by carbohydrates to one that balances carbohydrates, proteins, and fats. This shift is especially noticeable in urban areas, where the emphasis on protein-rich foods has become more pronounced. As this dietary transformation accelerates, the demand for high-quality protein has increased dramatically.
To meet this growing need, it is crucial to make effective use of existing freshwater fish and plant-based soybean protein. This study aims to promote the industrialization of freshwater surimi while collaborating with the national "Soybean Action Plan" to develop a composite protein product that offers high nutritional value. By combining animal and plant proteins, we hope to create a sustainable and nutritious food option that aligns with modern dietary trends.
Test materials included self-made white cod fish meal from a Sino-Japanese cooperative research laboratory, powdered soy protein (soybee oil 1100, Jilin Fuji Protein Co., Ltd.), soybean oil, egg white, starch, salt, water, and seasonings. The test was conducted by preparing two groups: Group A had a ratio of 30% fish to 40% water, while Group B had 40% fish to 30% water. All materials were processed using a vacuum-cooled skimmer (Stephan UMC 5 electronic) and fully mashed. Some samples were degassed, while others were not. Non-degassed samples were directly filled into casings or rigid plastic containers, while degassed ones underwent degassing before filling.
Both types of samples were then heated in a constant-temperature water bath at 85°C for 30 minutes (single-stage heating) or 40°C for 30 minutes followed by 85°C for 30 minutes (two-stage heating). After gelling, the breaking strength and degree of depression of each sample (with dimensions 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 depression. Degassed products also outperformed non-degassed ones in terms of both breaking strength and depression when the fish-to-water ratio was the same. However, under the same heating conditions, both types of samples produced similar results in terms of mechanical properties. This suggests that non-degassed products may be more cost-effective when using a single-stage heating process.
Interestingly, the addition of soy protein enhanced the two-stage heating effect in white puffer fish products. The resulting texture was firmer and more elastic compared to those heated in a single stage. These findings highlight the potential of combining freshwater fish and soybean proteins to improve the quality and functionality of protein-based food products.