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| Effect of Types and Proportions of Added Fat on the Quality Characteristics of Fish Tofu |
| XIONG Fengjiao1, MA Lizhen1,*, WANG Yang2 |
| 1.National R&D Branch Center for Conventional Freshwater Fish Processing (Tianjin), College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Key Laboratory of Aquatic Ecology and Aquaculture,College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China |
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Abstract The effects of two different types of fat, emulsified pig backfat (EPB) and emulsified chicken skin (ECS) added at three concentrations (10%, 20% and 30%) were the nutritional contents, color, cooking loss, texture characteristics, fatty acid composition and transverse relaxation time (T2) of fish tofu were examined. The results showed that the protein and water content in fish tofu decreased obviously with increasing proportion of added fat, while the fat content, total fatty acids, brightness value (L*) and whiteness value (W) increased. Fish tofu with 30% added fat had the highest cooking loss percentage and lowest elasticity and peak value of T22. Compared with fish tofu with ECS, the fat content, L*, W and peak value of T22 were higher in fish tofu with EPB, while the protein content, moisture content, cooking loss percentage and unsaturated fatty acid content were lower. According to the comprehensive analysis of nutritional characteristics, fatty acid composition, cooking loss percentage, color, gel characteristics and other indicators, fish tofu with 20% fat was considered to be more appropriate in actual production, and fish tofu with the addition of a mixture of EPB and ECS had better fatty acid and nutrient composition, as well as good taste, color and texture characteristics.
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2018, Vol. 32 
