Research on four colloids applied in fish balls

doi:10.14088/j.cnki.issn0439-8114.2023.11.026

Abstract

Abstract: Taking the representative product of frozen meat products fish balls as the research object, the domestic freshwater silver carp surimi was used to compare the effects of carrageenan, konjac flour, sodium alginate, and sodium polyacrylate on the pH and production rate of fish surimi, as well as the whiteness and texture of quick-frozen fish balls. The results showed that adding sodium polyacrylate could improve the pH of fish surimi and the whiteness of the products; when konjac flour and sodium alginate were added, there was no significant difference in pH, texture and taste; adding carrageenan could enhance the springiness of fish balls. In general, the quality of fish balls could be improved significantly by using 0.30% carrageenan, 0.20% konjac flour and 0.20% sodium polyacrylate at the same time. It was of great significance to improve the taste of fish balls with domestic freshwater fish surimi as the main raw material and the development of China’s freshwater aquaculture industry.

Key words: fish balls, quick-frozen, carrageenan, konjac flour, sodium alginate, sodium polyacrylate, texture

CLC Number:

TS254.4

CHEN Jing-jing, ZHANG Peng-hui, YANG Chen-yu, HUANG Xian-qing. Research on four colloids applied in fish balls[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(11): 149-154.

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