Effect of Content of Pork,Fat and Starch on Quality of Fish Sausages

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Effect of Content of Pork,Fat and Starch on Quality of Fish Sausages
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Surface Response Methodology(RSM) was used to simultaneous analysis the content of pork,fat,starch on the quality of fish sausage in this study.Fish Sausage quality was determined by measuring textural and sensory acceptability.The results showed that starch addition significantly increased hardness and chewiness but has less effect on the springiness and cohesiveness.It was found that hardness,springiness and chewiness values increased with the decreasing of fat reduction.The textual and overall flavor of fish sausage was affected by increasing the proportion of meat and surimi.The optimized parameters are 8.8% starch,7.8% fat and the proportion of meat and surimi 1∶4 by RSM.

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WU Gang-cheng, ZHANG Min, CHEN Wei-xing. Effect of Content of Pork, Fat and Starch on Quality of Fish Sausages[J]. Journal of Food Science and Biotechnology,2011,30(4):500-505.

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Online: June 17,2014
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