Process Optimization and Quality Analysis of Mango Cake Prepared with Fish Protein Gelatin

SUN Jinmeng; TU Zongcai; WANG Hui; HU Yueming

doi:10.13386/j.issn1002-0306.2021120183

Volume 43 Issue 20

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(20): 189-195. > DOI: 10.13386/j.issn1002-0306.2021120183

SUN Jinmeng, TU Zongcai, WANG Hui, et al. Process Optimization and Quality Analysis of Mango Cake Prepared with Fish Protein Gelatin[J]. Science and Technology of Food Industry, 2022, 43(20): 189−195. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120183.

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Process Optimization and Quality Analysis of Mango Cake Prepared with Fish Protein Gelatin

SUN Jinmeng^1,,
TU Zongcai^{1, 2, 3},
WANG Hui^1, ,,
HU Yueming¹

1.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
2.
National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
3.
Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China

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Received Date: December 19, 2021
Available Online: August 09, 2022

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Abstract

Abstract

In order to realize the innovative application of fish protein gelatin, increase the added value of the mango industry, and enrich the nutritional value of fruit cakes, green mango was used as raw material to make mango cakes with fish protein gelatin. On the basis of single factor experiments, taking sensory score as response value, the processing formula of fish protein gelatin mango cake was optimized by response surface method combined with texture analysis, and the physicochemical and microbiological indexes were determined. The results showed that the best quality ratio of fish protein gelatin to pectin was 1:1.5, and the optimal formula was 2.5% of the total amount of gelatine, 40% of sugar and 0.7% of citric acid. The fish protein gelatin mango cake made by this process formula had the best taste and quality, qualified physical and chemical indexes and microbial indexes, and the protein content reached 2.19 g/100 g. It was a new fruit cake with comprehensive nutrition, which would provide new ideas and technical reference for the development and application of mango and fish protein gelatin.
- fish protein gelatin,
- mango cake,
- sensory evaluation,
- response surface optimization,
- texture analysis

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References (30)

References

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