Effects of Apple Polyphenols-Egg White Complex on Quality and Storage Characteristics of Nanwan Bighead Fish Balls
In order to explore the effects of apple polyphenols-egg white complex on the quality and storage characteristics of Nanwan bighead fish balls,different concentrations of apple polyphenols (0％,0.50％,0.75％,1.00％,1.25％,1.50％,based on the mass of egg white) and egg white are added into the fish balls to determine the gel strength,water holding capacity,cooking loss rate,sensory score of fish balls,and analyze the changes of total number of colonies,pH,TVB-N,TBARS and texture during storage. The results show that compared with the blank group (without adding apple polyphenols-egg white complex),adding 1.00％ apple polyphenols-egg white complex could significantly improve the gel strength and water holding capacity of fish balls (P<0.05),and reduce the cooking loss. During storage,the addition of apple polyphenols-egg white complex can delay the increase of TVB-N and TBARS and the decrease of hardness,effectively inhibit the deterioration of protein and fat and the growth of microorganisms,so as to improve the quality stability of fish balls.
fish ballsapple polyphenolsegg whitestorage characteristicsquality
万方数据
维普
