Effects of Salt Addition and Salt-blending Time on Comprehensive Quality of Cuttlefish Fish-ball

In this paper,the effects of salt addition and salt-beating time on the comprehensive quality of cuttlefish fish-ball were studied by determination of water holding capacity,moisture content,texture,whiteness,total volatile basic nitrogen(TVB-N)content and sensory quality.The results showed that the salt addition and salt-blending time had different effects on the comprehensive quality of cuttlefish fish-ball. When the salt addition was 3% with 10 min salt-blending time,the gel properties,water holding capacity and whiteness of cuttlefish fish-ball were better. The production of TVB-N decreased with the increasing of salt addition,and when the salt contents was 3%,the TVB-N was 4.01 mg/100 g. Additionally,when the addition of salt was same,the salt-blending time was 10 and 15 min,the comprehensive sensory quality of cuttlefish fish-ball was better than 20 min,such as water retention,texture,sense value,etc. However,the temperature rose when the salt-blending time was too long. Considering all the related indexes,the paper determined the salt addition percentage was 3%,and the salt-blending time was 10~15 min as the optimum parameters.