低值鱼制作鱼丸工艺优化

探讨了利用低值鱼制作优质鱼丸的加工工艺。感官结果认为:TG酶、淀粉和蛋清可以有效地改善鱼丸的色泽、鲜度滋味、弹性和组织状态。TG酶添加量0.5%～1%、淀粉添加量5%～15%和蛋清添加量5%～15%是鱼丸制作工艺的适合添加范围。通过正交表L9（34）进行正交试验测定鱼丸物理性能，确定利用低值鱼制作优质鱼丸的最佳加工工艺。使用质构仪器测定了鱼丸的弹性、硬度、胶黏性和咀嚼性等物理性能，计算出鱼丸的凝胶强度，确定了利用低值鱼制作优质鱼丸的最适工艺配方为鱼肉100 g、TG酶1 g、淀粉15 g、蛋清10 g、食用盐1.5 g、白砂糖1.5 g、味精1.5 g、冰葱水20 g、胡椒粉0.15 g。 

Production Process Optimization of Fish Balls Using Low-value Fish

Production process of high-quality fish balls using low-value fish was discussed.Sensory results showed that:TG enzyme，starch and egg white could effectively improve fish ball color，fresh taste，elasticity and organization.Adding amount of TG enzyme in 0.5%~1%，addition amount of starch in 5%~15%，addition amount of egg white in 5%~15% were fish production process for adding range.Orthogonal table L9（34）was used to determine physical properties of fish balls，and best processing by using low-value fish.Elasticity，hardness，gumminess，chewiness and other physical properties，were measured by texture instrument，gel strength of surimi was calculated.Optimum process formulation was fish 100 g，TG enzyme 1 g，starch 15 g，egg white 10 g，salt 1.5 g，sugar 1.5 g，MSG 1.5 g，onions ice water 20 g，and pepper 0.15 g.