Effect Of Salt Substitutes From Baked And Fresh Cuttlebones On Qualities Of Redfish Kamaboko

It is of practical significance to study the application of salt substitute in surimi products,providing a basis for.developing low sodium healthy food and developing fish's deep processing.In this paper,the effects of different proportions of cuttlebone and fresh cuttlefish bone extract on the sensory quality and texture characteristics of surimi products were studied,and the applicability of two salt substitutes in the processing of surimi products was analyzed.The major results of this paper are as following:Fresh cuttlefish bone could be baked into cuttlebone,a traditional Chinese medicine,through cleaning,drying and calcining.Salt substitutes from baked and fresh cuttlebones are developed on the basis of research results of baked and fresh cuttlebones.Effect of salt substitutes from baked and fresh cuttlebones on qualities of kamoboko of silver carp,grass carp and mackerel is significant.The substitute from fresh cuttlefish bone can replace 100%salt to grass carp,silver carp and mackerel cake.And the processed products have good flavor and acceptability.When the substitute from baked cuttlebone replace 100%salt to kamaboko of grass carp,it will produce a distinct odor and reduce the acceptability of the product,but it is applied to the kamoboko of silver carp and mackerel cake without distinct odor.Effect of processing on the sensory quality of kamaboko of grass carp whose salt is replaced by 100%salt substitute from baked cuttlebone is significant.The flavor and elasticity of rinsed 3 times and 6 times of kamaboko of grass carp were better than that of rinsed 0 times.With the increase of rinsing times,the shear force significantly increased at first and then decreased significantly(p<0.05),but the hardness of its texture decreased continuously.When rinsing for 6 times,the products had a drop in the elasticity of the product.The presence of dark meat significantly reduced the taste of kamaboko(p<0.05),and increased the hardness of the texture but it was not significant.The shear force of dark meat group was lower than that in the group without dark meat.When the pH value is 8,the kamaboko had the best taste and the largest shear force,and the hardness of the texture is moderate.The distinct odor problem in the kamaboko of grass carp whose salt is replaced by 100%salt substitute from baked cuttlebone can be solved by changing the pH value.Effect of additive on the sensory quality of kamaboko of grass carp whose salt is replaced by 100%salt substitute from baked cuttlebone is significant.Compared to the salt group that did not add soybean protein(0.5%phosphate group),the samples of 5%and 10%soybean protein isolate were added to improve the texture of the samples(p<0.05),but the test group adding 15%soybean protein isolate was poor in gel and soft in tasting.When the experimenters of sensory evaluation tasted this group,they felt too many dregs.The texture characteristics of the samples added to the 10%egg whites were improved significantly(p<0.05),but the shear force and texture properties of the samples with 30%egg whites were not significantly different from those of the samples adding 20%egg whites(p>0.05).The excess egg whites would impede the effect of TG enzyme on promoting gelation.The higher the proportion of corn modified starch,the higher the hardness and the worse taste.Adding 5%corn modified starch is the best.Compared with the group of 0.2%compound phosphate,the shear force value of the group of 0.8%compound phosphate decreased significantly(p<0.05),and the hardness value also decreased but the difference was not significant(p>0.05).The sensory quality and texture characteristics of the samples added 0.8%compound phosphate compared to the group of 0.5%compound phosphate had no significant changes.