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Echemi Food & Nutrition

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Application of Trehalose In Fish Balls

Echemi 2020-11-20

Orinigal formula

orinigal formula

Experimental method

Testgroup: The fish was soaked in 5% trehalose solution, 2% trehalose was addedaccording to the weight of the fish, and the others were added according to theoriginal formula.

Controlgroup: Soak in water, completely in accordance with the original formula.

Experimental steps

1.Making emulsified pulp

Isolatedprotein : water : soybean oil = 1:5:3, beaten and mixed evenly.

2.Pretreatment of grass carp, taking the flesh of fish and removing fish skin.

3.Wash the fish and soak in 5% trehalose solution or water for 30 min to removeblood sewage.

4.Extrude the water in the fish and add phosphate (trehalose). The fish is madeinto surimi and then added with salt. Stir well, add 1/3 of water and seasoningc, stir evenly in one direction, and finally add 2/3 of water while stirring.

Themodified starch and the emulsified pulp were added, followed by stirringuniformly.

5.When the water temperature is about 60℃, squeeze out the fish balls and place them in the pot. When the surfaceof the fish balls are gelled, remove them for cooling, then package and freeze.

Experimental result

1.The fish balls after soaking in trehalose were tight and the fishy smell waslight. The fish balls after soaking in clear water were soft and the fish smellwas heavy. In addition, the freshness was reduced.

2.After 1 day of frozen storage, the fish balls with trehalose lost less waterthan the fish balls without trehalose. (Fig. 1)

3.After being placed at room temperature for 2 days, the fish balls with  trehalose lost less water than the fish ballswithout trehalose. (Fig. 2)

Experimental result对比

Waterloss rate after 2 days at room temperature:

Initialweight of fish balls without  trehalose:W1 = 50.35 g, with trehalose: W2 = 51.88 g.

After2 days of storage, the weight of fish balls without trehalose: W3=48.51g, withtrehalose: W4=51.35 g.

Thewater loss rate of fish balls without trehalose was 3.65%. The water loss rateof fish balls with trehalose was 1.02%, and the water loss rate was reduced by2.43%.

4.After 2 days of frozen storage, the fish balls with trehalose were tight andfirm, and the pores were relatively uniform. The fish balls without trehalosehad looser tissue and more large holes. (Fig. 3)

Aftercooking, the fish balls with trehalose were fresh, smooth, crisp, and the poreswere relatively uniform. The fish balls without trehalose had insufficientumami taste, soft texture and large pores. (Fig. 4)

 

Experimental result对比3

5.After 10 days of frozen storage, thaw at room temperature and observe waterloss.

Thawat room temperature for 2 hours. (Fig. 5)

 

Experimental result对比5

Initialweight of fish balls without  trehalose:W1 = 19.49 g, with trehalose: W2 = 20.75 g

After2 hours, the weight of the fish balls without trehalose: W3=19.16 g, withtrehalose: W4=20.64 g

Thewater loss rate of fish balls without trehalose was 1.69%. The water loss rateof fish balls with trehalose was 0.53%, and reduced by 1.16%.

Thawat room temperature for 24 hours. (Fig. 6)

Experimental result对比6

Initialweight of fish balls without  trehalose:W1 = 19.49 g, with trehalose: W2 = 20.75 g

After24 hours, the weight of the fish balls without trehalose: W3=14.32 g, withtrehalose: W4=16.42 g

Thewater loss rate of fish balls without trehalose was 26.53%. The water loss rateof fish balls with trehalose was 20.45%, and reduced by 6.08%.

6.Toughness

Thefish ball without trehalose were punctured and had poor toughness.

Thefish ball with trehalose had good toughness. (Fig. 7)

Experimental result对比7

7.Elasticity

Thefish ball without trehalose were severely deformed after compression and had aslow rebound.

Thefish ball with trehalose were basically not deformed after compression and therebound was better. (Fig. 8)

Experimental result对比8

Experimental conclution

1.Sensory quality

 

Experimental conclution

2.Water loss rate

Afteradding trehalose, the fish balls have good water retention.

 

 

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