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| Effects of Chopping Time and Gelation Treatment Time on the Quality of Microwave Cooked Fish Cake |
| LUO Xiaoying, SUN Xiaohuan, GE Chundong, YANG Jiao, XIONG Shanbai, HU Yang |
| National R&D Branch Center For Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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Abstract Frozen surimi was used to prepare fish cake via microwave heating. The effects of chopping time and gelation time on the quality of fish cake were investigated. The results showed that chopping time had significant effects on the gel properties, texture, water-holding capacity, whiteness and sensory quality of fish cake (P < 0.01). With the prolongation of chopping time, the breaking force, depression depth, gel strength, elasticity, cohesiveness, chewiness and sense score of fish cake increased first and then decreased, while whiteness showed a continuous upward trend. The water-holding capacity decreased first, then rose, and finally decreased again. Gelation treatment had no significant effect on the elasticity (P > 0.05), but had significant effects on the gel properties, hardness, chewiness, cohesiveness, water holding capacity, whiteness and sense score of fish cake (P < 0.01). The quality of fish cake was significantly improved after 20 minutes of gelation. At this time, the breaking force, depression depth, hardness, elasticity, chewiness, whiteness and sensory quality all reached maximum. Compared with non-gelation treatment, they increased by 86.92%, 38.67%, 37.05%, 6.94%, 43.07%, 3.41% and 14.65%, respectively. The results of orthogonal array experiments showed that the optimum treatment parameters were chopping for 6 min and gelling for 20 min. Under these conditions, the gel strength, whiteness and sense score of fish cake were 2 157.53 g?mm, 79.72 and 8.66 points, respectively.
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2019, Vol. 33 
