Development Of Fish Paste-pork Composite Sausage With Frying Flavor

Fried meat products are traditional convenience food,and are popular with domestic and foreign consumers because of its golden surface,crispy taste and fragrant odors.Unfortunately its oil content is high,and excessive intaking easily lead to obesity,hyperlipidemia and coronary heart disease.In addition,fish bone is the main by-product of silver carp surimi processing,and is rich in protein,calcium,phosphorus and other nutrients.The Ca/P ratio is 2:1 which is close to the Ca/P ratio of human body bone.Thus the fish bone is a good natural protein and calcium supplement.But these by-products are only partially made of low-value feed,and most are discarded,resulting in the waste of resources and environmental pollution.Therefore,the development of new lipid-lowering technology and comprehensive utilization of silver carp by-products is a matter of great concern to producers and consumers.In this study,fish paste-pork composite sausage with frying flavor was made from pork and fish paste combined with the heating characteristics of high-temperture airflow technology,and its quality standards were established.The main findings are as follows:1.The effects of reheated mode on the quality of fish paste-pork composite sausage were studied.After high-temperture airflow reheating,the taste and shape points of products were slightly higher than the fried's,and the sensory total points were equal.And its outer skin color was close to fried's.Thus high-temperture airflow give products fried food taste and appearance.In addition,the electronic nose test results further illustrated that its flavor was close to fried products.High-temperture airflow was conducive to improve the product breaking strength,depression depth and gel strength,and reduced the fat content of traditional fried products to half.2.The effects of high-temperture airflow reheated conditions on the quality of fish paste-pork composite sausage were studied.The sensory score of products by high-temperature airflow and fried reheating were significantly higher than the steam and microwave reheating.With increasing airflow temperature and time,the color,smell and taste of products became better.The sensory score was the highest for the sample reheated at 200 ? for 6 min.The gel strength and breaking strength of products increased first and then decreased with increasing reheating time.At the lower temperature(60-100 ?),the reheating time has no significant effect on TPA performance and color of products.However,at higher temperature(130-200 ?),the hardness and chewiness of product increased followed by a decrease,and the surface color significantly changed.In addition,the water content of the product gradually decreased with increasing reheated time.And the higher the temperature was,the more obvious the water content decreased.Therefore,the best conditions for high-temperture airflow was 200 ?,6 min.3.The effects of storage conditions on the quality of fish paste-pork composite sausage were studied.Freezing significantly decreased the sensory quality,gel strength,TPA and water holding capacity of the samples.The quality of the products did not significantly change after 24 h cold storage,indicating that the cold storage was more conducive to maintaining the product quality.The quality of the samples significantly improved after reheating.The quality of the cold sample was significantly better than that of the frozen sample,and was the closest to the blank sample.In addition,the sensory quality,gel strength,hardness,chewiness and water holding capacity of the frozen pork sausage after reheating could achieve with the quality of the blank sample before reheating.Therefore,for short-term storage,cold storage can better remain product quality.For long-term storage,frozen storage was the ideal way to store the products.4.The formula optimization of fish paste-pork composite sausage with frying flavor was studied.Fish bone form a certain bone fragrance after high-temperture airflow reheating,improved the taste and flavor of products.But excess fish paste led to grittiness.As addition of fish paste increased,the gel strength of the products increased followed by a decrease.The appropriate amount of fat could improve product taste and flavor.However,excess fat made the product taste greasy,and significantly decreased the gel strength,hardness,chewiness and water holding capacity of the product.Appropriate amount of potato starch and soy protein isolate could improve the hardness and water holding capacity of the product,but excess caused the product hard.Addition of compound phosphates could improve the gel properties and water holding capacity of the product.The gel strength and water holding capacity of the product decreased with increasing water addition.The results of uniformity analysis showed that the product optimal formula was as follows: 40% pork,9% fish paste,10% fat,3% soybean protein isolate,6% potato starch,0.2% compound phosphates and 31% water addition.The calcium content was 155 mg/100 g.5.The quality standards of fish paste-pork composite sausage with frying flavor was established,which stipulated its physical and chemical chemical indicators,health indicators,test methods and so on.