Optimization of the Formula of Fish-based Chilled Sausage Rich in the Calcium of Fish Bone by Response Surface Methodology

WANG Yuhe; BATUER Abulikemu; MARIYEMUGULI Kuerban; LI Na

doi:10.13386/j.issn1002-0306.2020110021

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 188-195. > DOI: 10.13386/j.issn1002-0306.2020110021

WANG Yuhe, BATUER Abulikemu, MARIYEMUGULI Kuerban, et al. Optimization of the Formula of Fish-based Chilled Sausage Rich in the Calcium of Fish Bone by Response Surface Methodology [J]. Science and Technology of Food Industry, 2021, 42(14): 188−195. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110021.

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Optimization of the Formula of Fish-based Chilled Sausage Rich in the Calcium of Fish Bone by Response Surface Methodology

College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumuqi 830052, China

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Received Date: November 03, 2020
Available Online: May 19, 2021

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Abstract

Abstract

The formula of low-temperature fish sausages rich in the calcium of fish bone was optimized by response surface methodology. Single factor experiments were used to explore the effects of salt, fish bone meal and corn starch on the texture characteristics, the sensory quality and the cooking loss of low-temperature fish sausages rich in the calcium of fish bone. On the basis of the single factor experiments, the Box-Behnken response surface design was carried out, and the optimal addition amount of three additives was determined through the response surface experiment: salt 2.5%, fish bone meal 1.5%, and corn starch 6%. The product prepared by this formula had compact surface, the smooth cutting surface and bubble-free, strong fish flavor, and the sensory score was 88.55, the cooking loss rate was 3.51%, the coincidence rate with the predicted value reached 99.49% and 98.86%, which would provide a certain theoretical data support for further research and development of fish sausage.

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