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EFFECTS OF RESPONSE SURFACE METHODOLOGY FOR OPTIMIZING A VARIETY OF INGREDIENTS TO TRICHIURUS LEPTURUS FISH SAUSAGE OF QUALITY
Author(s): 
Pages: 1088-1095
Year: Issue:  5
Journal: Oceanologia et Limnologia Sinica

Keyword:  low small cutlass Trichiurus lepturusfish sausageingredientsquality analysis;
Abstract: The traditional surimi fish sausage is high-protein, high-nutrition, low-fat food mainly consists of raw material surimi, adding a variety of accessories from the process. In this paper, low-value small cutlass Trichiurus lepturus surimi are studied for effects of the fat, starch and pork amount on the texture characteristics and sensory indicators of cutlass fish sausage, by response surface analysis method for texture(hardness) features index, to determine the optimum process parameters cutlass fish sausage. The results show that: when the fat added in an amount of 6.8%, 7.4% starch dosage, pork and fish mass ratio of 1:5, the texture and sensory index of cutlass fish sausage achieved the best state. In this study, processing technology of low-value small cutlass fish sausage are provided a good theoretical basis.
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