Research And Development Of Composite Vegetable Fish Balls

Fish ball is a kind of high-protein and low-fat,convenient to eat traditional food,and it was loved by consumers.Hairtail is rich in resources,and it is delicious and has high nutritional value.Hairtail has broad prospects for the development and utilization.At present,there are varieties of probloms of fish balls,such as less varieties,single color,heavy smell and nutritional imbalance,and so on,so the development of its new products is important.In this paper,frozen fish surimi as raw materials,adding carrots and Chinese wolfberry to develop a new type of fish balls.The composite vegetable fish balls was optimized by orthogonal test,and changes of flavoring substances during heating process and processing were studied.By analyzing the basic nutrient composition and amino acid composition of compound vegetable fish balls,the nutritional quality evaluation was carried out and the shelf life was predicted.The main contents of this paper are as follows:Based on the single factor test,sensory evaluation,water holding capacity and thawing loss were used as indexes to optimize the formula of compound vegetable fish balls by orthogonal test.The optimal additions of several important ingredients:12%tapioca starch,8%egg white,10%carrots,4%wolfberry powder.The sensory score,water retention,thawing loss,texture analysis,microstructure as index,to study effect of water bath heating,steam heating and microwave heating on the above indexes.The results showed that the heating effect of the second stage water bath was the best;The optimum conditions are:the first heating temperature is 40℃,the time is 20 min,the second heating temperature is 95℃,the time is 20 min.The GC-MS method was used to determine the flavor substances in the process of compound vegetable fish balls.It was found that the kinds and contents of the flavors were different in the process.The main flavor substances are esters,ketones,alcohols,hydrocarbons,aldehydes and aromatics.The main flavor of raw material surimi is hydrocarbons,and there is no terpenoids,and the main flavor of the surimi after bruisesi,the surimi after sowing at 40℃ and final fish balls is terpenoids,which covering the fish’s own smell.Fishy smell of final fish balls is less than the raw material surimi,and the overall flavor is rich,balanced and full-bodied.Determination of the basic nutrients and amino acid of compound vegetable fish balls,and the results showed that the compound vegetable fish balls had high protein and low fat characteristics,and the necessary amino acids were complete and the proportion was appropriate.Sensory,physicochemical and hygienic indexes of composite vegetable fish balls were determined,and the results were in line with the quality requirements of the aquatic industry standards.Taking the total number of colonies as the determination index,and predict the shelf life of compound vegetable fish balls by the ASLT method.By Q10 extrapolation,the shelf life at-18℃ was 353 d-357 d.The calculated shelf life of composite vegetable fish balls at-18℃ was 325 days using Arrhenius equation.Combined with Q10 and Arrhenius equation,the shelf life of compound vegetable fish is predicted to be 325 d-357 d.