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| Formulation Optimization of Fish Balls Added with Tomato Pomace for Improved Overall Texture Quality as Determined by Dimension Reduction Analysis |
| XUE Shan |
| Engineering Research Center of Fujian Province for Fungal Industry, College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China |
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Abstract In this study, a new type of ?sh meatballs was developed from minced ?sh meat added with tomato pomace. The overall texture quality (Y) of ?sh meatballs was evaluated according to the following equation as determined by principal component extraction and dimension reduction analysis: Y = (0.336X1 + 0.346X2 + 0.339X3)/95.952, where X1, X2 and X3 represent elasticity, chewiness and hardness, respectively. Firstly, the effect of the amounts of salt, water, cooking wine, starch and tomato pomace on the overall texture quality of fish meatballs was investigated. Then the amounts of water, starch and tomato pomace, which were found to be the factors with a signi?cant in?uence on the overall texture quality, were optimized by response surface methodology. The optimum combination obtained was salt 2%, water 20%, cooking wine 10%, starch 21%, and tomato pomace 5%. The optimized formulation produced ?sh meatballs with the highest overall texture score; the product had moderate elasticity and hardness and good chewiness, and its cooking loss and water-holding capacity were (2.56 ± 0.11)% and (95.43 ± 0.13)%, respectively, signi?cantly better than those of the control without added tomato pomace (P < 0.05).
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2020, Vol. 34 
