Effects of raw material composition on the quality of fish-chicken dual protein vermicelli

Abstract

Objective: This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. Methods: Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extrusion molding. The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity, pulping value, color, stretch, texture and sensory evaluation. Results: The optimal mixing ratio of surimi and chicken was 8∶2, and the optimal amount of water was 20%. The tensile strength, tensile deformation and total sensory scores of the dual protein fish filaments prepared under this condition were increased by 23.84%, 28.13% and 17.39%, respectively, compared with the shredded fish without chicken. When 30% potato starch was added, the tensile strength and tensile deformation of dual-protein filaments reached the maximum values, which were 4.47 N/cm2 and 3.27 mm/mm, respectively, and the water holding capacity was better (73.27%) with lower pulp value (10.45%). When 3.5% salt was added, the water holding capacity, tensile strength, tensile deformation, elasticity and adhesiveness of dual-protein filaments all reached the maximum values, which were 68.62%, 4.94 N/cm2, 4.97 mm/mm, 6.48 N and 4.63 N, respectively. Conclusion: The mixing ratio of surimi and chicken was 8∶2, with the water content of 20%, the potato starch of 30%, and the salt of 3.5%, the quality of fish-chicken dual-protein vermicelli was optimum.

Keywords

• dual-protein vermicelli
• frozen surimi
• chicken breast
• raw material composition
• quality