Development and physicochemical properties of Nan wan-silver carp sausage

In order to improve the utilization and the shelf life of Nan wan- silver carp,the productive technology for fish ham was explored in present study. Based on single- factor experiments,the orthogonal optimize experiment with 4 factors and 3 levels were used to confirm the optimal rate of silver carp ham. The results showed that the optimum rate of Nan wan- silver carp ham was as follows: fish puree 100 g,soy protein isolate( SPI) 6 g,corn starch8 g,carrageenan 1.5 g,cooking wine 2 g,white sugar 0.5 g,salt 2 g,allspice 1 g. The ratio of the silver carp ham reached the best,the score of sensory evaluation was 93,the content of water,ash,protein,crud fat were 70.08%,2.07%,18.99%,2.96% respectively. The interior of fish sausage presented a good network structure and a stable gel system observed by scanning electron microscope. In conclusion,the organization structure and taste of the optimization sausages are excellent,physical and chemical properties to achieve the optimal level standard of sausages,and suitable for further popularization.