Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents and Materials
2.2. Preparation of Fish Sausage
2.3. Single-Factor Experiment
2.4. Orthogonal Experimental Design
2.5. Gel Strength Measurement
2.6. Sensory Evaluation
2.7. Determination of Quality Changes during Frozen Storage
2.7.1. Water-Holding Capacity
2.7.2. Whiteness
2.7.3. Cooking Loss and Thermal Loss
2.8. Evaluation of Texture Properties
2.9. Evaluation of TBARS Value and TVB-N Value
2.9.1. TBARS Value
2.9.2. TVB-N Value
2.10. Statistical Analysis
3. Results and Discussion
3.1. Results of Single-Factor Experiments
3.1.1. Effect of TSP Mixture Addition on Gel Strength of Fish Sausages
3.1.2. Effect of Potato Starch Addition on Gel Strength of Fish Sausage
3.1.3. Effect of Lard Oil Addition on Gel Strength of Fish Sausages
3.2. Analysis of Orthogonal Experiment Results
3.3. Fish Sausage Quality Changes during Frozen Storage
3.3.1. Water-Holding Capacity
3.3.2. Whiteness
3.3.3. Cooking Loss and Thawing Loss
3.4. Changes in the Texture Properties of Fish Sausage during Frozen Storage
3.5. Changes in Gel Strength during Frozen Storage of Fish Sausage
3.6. Changes in TBARS Values and TVB-N Values of Fish Sausages during Storage
3.6.1. TBARS Value
3.6.2. TVB-N Value
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Test Items | Score Standards | Sensory Score |
---|---|---|
Taste (25) | Gritty, foreign body sensation in chewing, poor taste, too salty or too bland. | 0~8 |
Slightly gritty chewing, no foreign body sensation, moderate saltiness. | 9~17 | |
Chewing without sandy feeling, no foreign body feeling, just right saltiness. | 18~25 | |
Smell (25) | Bad smell. | 0~8 |
Slight beany and fishy smell. | 9~17 | |
Mixed fragrance. | 18~25 | |
Color and lustre (25) | Dark color, yellow-gray, matt. | 0~8 |
Medium bright color, yellow–white, slightly glossy. | 9~17 | |
Brighter color, yellow–white, shiny. | 18~25 | |
Texture (25) | The surface is normal smooth, the structure is loose with many holes, the TSP is not evenly mixed, and no elasticity. | 0~8 |
The surface is smooth, the structure is loose with individual holes, the blending of the TSP is unevenly mixed, and the elasticity is poor. | 9~17 | |
The surface is smooth, the structure is dense with no pores, the TSP is evenly mixed, and the elasticity is good. | 18~25 |
Level | Factor | ||
---|---|---|---|
A (Textured Soy Protein Mixture)/% | B (Potato Starch)/% | C (Lard Oil)/% | |
1 | 10 | 6 | 3 |
2 | 15 | 8 | 5 |
3 | 20 | 10 | 7 |
Number | A (Textured Soy Protein Mixture)/% | B (Potato Starch)/% | C (Lard Oil)/% | Null Columns | Gel Strength (g*cm) |
---|---|---|---|---|---|
1 | 1 | 1 | 1 | 1 | 1789.86 |
2 | 1 | 2 | 2 | 2 | 1860.99 |
3 | 1 | 3 | 3 | 3 | 1811.49 |
4 | 2 | 1 | 2 | 3 | 1848.29 |
5 | 2 | 2 | 3 | 1 | 1892.37 |
6 | 2 | 3 | 1 | 2 | 1817.55 |
7 | 3 | 1 | 3 | 2 | 1691.65 |
8 | 3 | 2 | 1 | 3 | 1824.22 |
9 | 3 | 3 | 2 | 1 | 1741.92 |
K1 | 5462.34 | 5329.80 | 5431.63 | ||
K2 | 5558.21 | 5577.58 | 5451.20 | ||
K3 | 5257.79 | 5370.96 | 5395.51 | ||
The optimal level | A2 | B2 | C2 | ||
R | 300.42 | 247.78 | 55.69 |
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You, S.; Yang, S.; Li, L.; Zheng, B.; Zhang, Y.; Zeng, H. Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein. Foods 2022, 11, 3546. https://doi.org/10.3390/foods11223546
You S, Yang S, Li L, Zheng B, Zhang Y, Zeng H. Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein. Foods. 2022; 11(22):3546. https://doi.org/10.3390/foods11223546
Chicago/Turabian StyleYou, Shuyi, Shuqi Yang, Lanxin Li, Baodong Zheng, Yi Zhang, and Hongliang Zeng. 2022. "Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein" Foods 11, no. 22: 3546. https://doi.org/10.3390/foods11223546