Study Of Processing Technology Of Fishballs Using Low Value Fish

This paper studied the process and recipe of fish balls using marine low-value fish,and provided a theoretical and technical basis on the fish that processed into high qualityof minced fish products.Analyzing texture profile including hardness, elasticity, chewiness,adhesiveness, cohesion of fish balls,and sensory evaluation that could determine the besttechnology and recipe.The formula was characteristic with no artificial additives.The maincontent of research as follows:(一) Study on fishy smell eliminationBy using the response surface method of quadratic rotation regression to research onyeast fermentation of fishy smell elimination technology,the results showed that thequantity of yeast was0.5%for2h, fermentation temperature was35℃under suitableconditions on yeast fermentation of fishy smell elimination.Then we could get no fishysmell, delicious and fish balls in compacted structure.(二) Research on processing technologyEffect of beating method and heating method processing technology on sensoryevaluation and texture characteristic of fishballs,the experimental results showed thatrising temperature was below15℃,5min-10min-8min on the crushing method;2periodof heating method was applied.50min heating under room temperature, and then heatingboiling3min.The fish balls had good elasticity, section dense and uniform small pores,higher sensory evaluation.（三）Research on recipe of fish balls1. Single factor experiments examined the impact of tofu, egg white powder, soybeanprotein, sodium alginate and other main material on the sensory evaluation, and got fouraccessories suitable addition,1%~5%tofu,8%~16%egg white powder, soy protein2%~10%, sodium alginate0.1%~0.5%. According to the U*10(108)uniform designexperiment table, the quality evaluation criteria was described by the sensory evaluationand texture, using SPSS software to analyze data. According to the standard coefficient, the sequence of the influence of four factors on the hardness was tofu> sodium alginate>egg white powder>soybean protein; the influence degree of cohesion was sodiumalginate>egg white powder>soybean protein> tofu; the influence degree of the elasticwas tofu>egg white powder>sodium alginate>soy protein; the influence degree of theadhesiveness was sodium alginate>egg white powder>soybean protein>tofu; the influencedegree of the chewiness was chicken>tofu>soybean protein>sodium alginate;the influencedegree of sensory evaluation was chicken>sodium alginate>tofu>soybean protein. Theanalysis results showed that the optimized formula was3%tofu, soy protein2.3%, eggwhite powder8.6%, sodium alginate0.33%.2. Single factor experiments examined the impact of tofu, soy protein, chicken,sodium alginate addition amount on sensory evaluation, and the suitable adding range offour kinds of supplementary material were1%~5%tofu,2%~6%soybean protein,10%~18%chicken,0.1%~0.5%of sodium alginate.According to U*10(108) tables of uniformexperiment, using SPSS software to analyze data, combined with the regression equationand correlation, hardness and elasticity between tofu, soy protein between chewiness andsensory evaluation, chicken between chewiness and sensory scores were positivecorrelation, sodium alginate and cohesion, tackiness were negatively correlated. the resultsshowed that the optimized formula was3%tofu, soy protein5.4%, chicken18.5%,sodium alginate0.35%.3. There were16experiments of orthogonal experimental design to tofu, soy protein,starch, pork and sodium alginate on the four levels. According to results, the amount oftofu was the most important factor that affected t hardness of he fish ball, and the amountof starch was the main factor that affected the elasticity, chewiness and sensory quality;the second was soybean protein; pork was the most important factor that affectedadhesiveness, the second was sodium alginate. The recipe of fish balls was obtainedthrough analysis of variance formula:3%tofu, soy protein4%, pork20%, starch10%, and0.3%sodium alginate.(四) Determination and comparison of quality indicators and TPAof fish balls The fish balls samples and commercial fish balls were all proceeded by TPA, andcompared with their hardness, cohesiveness, elasticity, adhesiveness and chewiness. TPAresults showed that the fish balls produced according to second scheme and third schememet our requirements, the hardness and elasticity of the first scheme were a little inferior.The quality indicators content of the fish balls were fat16.58%, protein14.59%, totaldietary fiber1.52%, phosphate0.25%. Commercial fish balls fat content was25.99%,protein7.69%, barely contained dietary fiber, phosphate>1.0%.Compared with thecommercial fish balls, fish balls developed in this study had higher in protein content,lower in fat and higher in dietary fiber. The characteristic was high protein, low fat andhigh fiber especially phosphate0.25%<0.5%, that conformed to modern people’s dietaryneeds specially.