Study on Optimization of Process Formulation of Chitosan Composite Fish Balls
In this study,the processing conditions of chitosan composite fish balls were determined by single factor and response surface experiment as chitosan 3.5%,pig fat 3%and corn starch 5%.Under these conditions,the sensory score of chitosan composite fish balls was 87.3 points.The texture,color and water retention of two commercially available fish balls were compared with chitosan composite fish balls.The results showed that the hardness value of chitosan composite fish balls was(5 738.51±105.64)g,the elasticity value was 0.85±0.02,the viscosity value was(3 582.98±101.36)g.The masticatory value was 4 324.31±128.93.The elasticity values of chitosan composite fish balls were significantly lower than those of commercial samples,while the hardness values,viscosity values and chewability values were significantly higher than those of commercial samples.The whiteness of chitosan composite fish balls was 48.73±1.02 and the water loss rate was 4.82%±0.14%,which were not different from the commercial samples.This study can provide theoretical basis and practical guidance for the application of chitosan in surimi products.
NETL
NSTL
万方数据
维普
