Effects of Adding Different Silver Carp Fish Pastes on the Quality of Lion’s Head Meatballs
YANG Mei, AN Yueqi, REN Yangying, XIONG Shanbai
National R&D Branch Center for Conventional Fresh Water Fish Processing (Wuhan), Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Abstract：To clarify the most suitable fish paste for preparing lion’s head meatballs, this study investigated the effect of adding 6 different silver carp fish pastes: fresh unwashed (group 1-1), fresh washed (group 1-2), frozen unwashed without antifreeze agent (group 2-1), frozen washed without antifreeze agent (group 2-2), frozen unwashed with antifreeze agent (group 3-1), and frozen washed with antifreeze agent (group 3-2) on the basic nutrients, color, texture properties, waterholding capacity, sensory and flavor properties, thiobarbituric acid reactive substance (TBARs) value, and total volatile basic nitrogen (TVB-N) content of pork/fish composite meatballs. The results showed that the contents of protein and fat in meatballs from groups 2-1 and 2-2 were lower than those in groups 3-1 and 3-2, and the contents of water, protein and fat were 61.68%, 11.32% and 19.41% for group 2-1, and 62.45%, 11.09% and 19.33% for group 2-2, respectively. The gel properties, hardness, elasticity, cohesion, and sensory quality of groups 3-1 and 3-2 were significantly higher than those of groups 2-1 and 2-2 (P < 0.05), but there was no significant difference compared with groups 1-1 and 1-2. The odor response value of groups 3 was lower than that of groups 1, and groups 3 had the highest sweetness value (3 039.66) and lowest bitterness value (534.59). The TBARs value and TVB-N content in groups 1-2, 2-2, and 3-2 (with washed fish paste) were significantly lower than those in groups 1-1, 2-1 and 3-1 (with unwashed fish paste) (P < 0.05). Since fresh fish paste is not easy to store and subject to spoilage, frozen washed fish paste with antifreeze agent can be used to produce composite meatballs.
杨 眉，安玥琦，任洋莹，熊善柏. 鱼浆种类对复合狮子头品质的影响[J]. 肉类研究, 2022, 36(6): 29-35.
YANG Mei, AN Yueqi, REN Yangying, XIONG Shanbai. Effects of Adding Different Silver Carp Fish Pastes on the Quality of Lion’s Head Meatballs. Meat Research, 2022, 36(6): 29-35.
2022, Vol. 36 
