Nisov Anni, Aisala Heikki, Holopainen-Mantila Ulla, Alakomi Hanna-Leena, Nordlund Emilia, Honkapää Kaisu
VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 Espoo, Finland.
Foods. 2020 Oct 26;9(11):1541. doi: 10.3390/foods9111541.
Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the possibility to utilise whole (ungutted) Baltic herring as a raw material for hybrid plant-fish meat analogues produced by high-moisture extrusion cooking. The sample properties were compared with ungutted Baltic herring. Produced meat analogues showed sufficiently high microbial quality, with spoilage microbes showing growth levels of under 1.4 log CFU/g. Whole fish and gutted fish extrudates showed uniform flavour- and odour-related sensory profiles. Colour values of the whole fish (* 57.8) extrudates were similar to the values of gutted fish extrudates (* 62.0). The whole and gutted fish extrudates had tensile strength in a cross-cut direction of 25.5 and 46.3 kPa, respectively. This correlated with the tearing force of the extrudates analysed by a trained sensory panel. Furthermore, a more explicit protein network was microscopically observed in gutted fish than in whole fish extrudates. The present study showed that high-moisture extrusion cooking enables the use of whole small-sized fish for human consumption.
由于其环境效益，近期人们对将被低估的食用鱼类用于人类消费的兴趣有所增加。然而，将这些被低估的鱼类加工成食品的可行策略有限。因此，本研究调查了利用整条（未去内脏）波罗的海鲱鱼作为高水分挤压烹饪生产的植物 - 鱼类混合肉类似物原料的可能性。将样品特性与未去内脏的波罗的海鲱鱼进行了比较。所生产的肉类似物显示出足够高的微生物质量，腐败微生物的生长水平低于1.4 log CFU/g。整条鱼和去内脏鱼的挤压物显示出与风味和气味相关的均匀感官特征。整条鱼挤压物的颜色值（* 57.8）与去内脏鱼挤压物的颜色值（* 62.0）相似。整条鱼和去内脏鱼挤压物在横切方向上的拉伸强度分别为25.5和46.3 kPa。这与由训练有素的感官小组分析的挤压物撕裂力相关。此外，在显微镜下观察到，去内脏鱼的蛋白质网络比整条鱼挤压物中的更明显。本研究表明，高水分挤压烹饪能够将整条小型鱼类用于人类消费。
