Research On The Processing Technology Of Broken Rice-fishballs From Aristichthys Nobilis

In this paper, the processing technology of broken rice-fishballs from flesh of Aristichthys nobilis was discussed. The effect of starch, modified starch, sodium alginate, phosphate on improving the quality characteristics of broken rice-fishballs was also investigated. Texture characteristic in which included elasticity, elastic modulus gel strength and sensory evaluation was received by Texture Analyzer. The results were as follows:1. Effect of processing technology on texture characteristic and sensory evaluation of fishballs. The results showed that rinsing temperature was below10℃, amount of rinsing water was4times of fresh, rinsing for4minutes. The2-4-8step beating method was used, and the temperature was below25℃.2period of heating method was applied, namely,10min heating under40℃, and then put in the90℃heating20min, the texture characteristic and sensory evaluation of fishballs were better.2. Effect of starches on the texture characteristic and sensory evaluation of fishballs. The results showed that the order of influence on texture characteristic and sensory evaluation was:potato starch> corn starch> broken rice powder. The broken rice powder exhibited more significant effect as compared with the other.3. Effect of fresh levels and modified starch on the quality of fishballs. The results showed that, the fish and modified starch were significantly improve the quality of rice broken fishballs, modified starch can obviously improve the white degree, texture characteristic, water-holding capacity of broken rice fishballs. The optimum formula obtained was25-30%flesh fish,12-16%modified starch.4. Effect of sodium alginate on the quality of fishballs. The results showed that sodium alginate can improve the quality of the fishballs prepared from broken rice and Aristichthys nobilis. The optimum level obtained was0.2%-0.3%.5. Effect of phosphate on the quality of the fishballs prepared from broken rice and Aristichthys nobilis. The results showed that phosphate can improve the quality of the fishballs well. The optimum formula obtained was0.2%-0.3%.6. Change in texture characteristic and water-holding capacity of fishballs during the frozen preserve. The results showed that elasticity, elastic modulus, gel strength of the fishballs were all reduced under the frozen preserve conditions. The modified starch can better improve the quality of fishballs. The effect of sodium alginate and phosphate was no signification. 7. Based on the single factor experiment, the quadratic rotation-orthogonal designed analyzed the elastic modulus by SAS microsoft, the optimum formula obtained was30%flesh fish,55.4%broke rice powder,14.58%modified starch,0.2688%phosphate and0.2748%sodium alginate. The results between the verification and forecasting test was no differences, it indicated that the mathematical model established by this investigation was feasible.