Study on Processing Technology and Quality Maintenance of Seawater Fish Balls on External Additives after Thermal Sterilization

In this paper,to obtain high quality seawater fish balls resistant to thermal sterilization,the best formula of fish balls processed by seawater miscellaneous surimi were studied firstly.Whiteness,water holding capacity,springiness,hardness,gel strength,thermal stability and microstructure were used as indicators to investigate the effects of carrageenan,transglutaminase or a complex addition of both on the quality maintenance of seawater fish balls after thermal sterilization.The results showed that base on the mass of seawater miscellaneous surimi,starch content was 15%,soybean protein content was 4%,salt addition was 1%,ginger powder was 1%,cooking wine addition was 3%,water addition was 40%,and chopped scallions addition was 3%,sea fish balls had better sensory quality. And different additives addition significantly enhanced springiness,gel strength,hardness and thermal stability of seawater fish balls than control(P<0.05),except for the whiteness(P>0.05). When the ratio of carrageenan to transglutaminase was 3 to 7,the water holding capacity and the hardness of seawater fish balls were 80.73%±0.78% and(470.96±15.09) g,respectively.In addition,the gaps between surimi gel network structure reduced markedly,and the seawater fish balls also exhibited good thermal stability.Therefore,compared with the addition of single additive,complex addition effectively improved the edible quality propertyof seawater fish balls after thermal sterilization.