| Using low value fish to produce fish sausage, not only could improve the added vaule of low value fish, but also promoted the development of deep processing technology of aquatic products in our country. The silver carp which is a kind of low value fish has a large yield, high nutritional value and cheap price. The silver carp is rich in minerals, amino acids, eicosapentaenoic acid and docosahexaenoic acid, and so on. Therefor, long-term consumption of silver carp can add the body of trace elements and minerals. Large amounts of fish bones were produced during the industrial fish processing, and these bones were wasted. In order to increase the added value of silver carp and use the bone resources effectively, high calcium fish sausage will solve above problems and promote the development of fishing industry effectively.In order to solve problems that fish sausage texture was soften, and the taste decreased significantly after the high-intensity sterilization, ingredients of fish sausage were studied in this paper. Firstly, effects of content of pork, fat and starch on quality of fish sausages were researched. In order to determine the scope of various ingredients, the single factor experiments were studied. Response Surface Methodology (RSM) was used for simultaneous analysis of levels of added pork and fat and starch on quality of fish sausage in this work. Fish sausage quality was determined by measuring textural (hardness, cohesiveness, chewiness and springiness) and sensory acceptability. The results showed that the optimized parameters are 8.8% starch, 7.8% fat and the proportion of meat and surimi 1:4 by RSM.In order to get the superfine fish bone powder that calcium, phosphorus, protein, amino acids and minerals are easy to be absorbed by the body, the process of superfine grinding was optimized. Suitable processing conditions for superfine grinding were determined in this study. The optimum processing conditions of superfine grinding were: feeding pressure of 0.85 MPa, grinding pressure of 1.0 MPa, feeding rate of 1.950 g/min, feeding particle size of 150-300μm and one pass through the grinder. Furthermore, physical-chemical properties of the superfine powder such as fluidity, water holding capacity, bulk density and protein solubility of different sized bone particles were also studied and compared to conventional grinding powders in the paper. The content of Ga and K were 2.13×104 mg/100g and 1.12×104 mg/100g.In order to get the high calcium fish sausage, effect of content of supfine fish bone powder on quality of products were determined. The texture, colour and sensory evaluation were indicators, and the results had shown that adding 1.5% superfine fish bone powder was the best choice and the content of calcium was 287.4 mg/100g.In order to predict the shelf life of high calcium fish sausage at different storage temperatures, the shelf life of high calcium fish sausage was studied in this work. And total volatile basic nitrogen (TVB-N), pH, acid value, peroxide value and sensory evaluation were evaluation indexs. The quality of products changed with time at 25℃were also studied to find the key factor for quality changed during storage time. And we had found that peroxide value which was the key factor was used to establish the shelf life dynamic model of high calcium fish sausage. Arrhenius equation of peroxide value changing rate varies with temperature was(?). The fat oxidation kinetics model equation of high calcium fish sausage was A = 1.74e 0.0127t at 25℃. And the prediction of the shelf life was 242 days by this model. |
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