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| Effect of Chickpea Flour Addition on the Quality Characteristics of Low-Temperature Fish Sausage |
| WANG Yuhe, Subinuer · TUNIYAZI, YU Pengxin, Batuer · ABULIKEMU |
| College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümuqi 830052, China |
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Abstract In order to develop low-temperature fish sausages rich in dietary fiber made from grass carp meat with added chickpea flour, the effect of adding different amounts of chickpea flour on the texture, color, gel strength, water-holding capacity and cooking loss of fish sausages was investigated using one-factor-at-a-time method. The results showed that the addition of chickpea flour had an impact on the texture characteristics, color, gel strength and water-holding capacity of low-temperature fish sausages. The hardness, chewiness, gel strength, and water-holding capacity increased with increasing addition of chickpea flour up to 6% and then decreased until the addition level reached 10%, while the cooking loss, brightness value (L*) and whiteness gradually decreased (P < 0.05). The cooking loss decreased rapidly with chickpea flour addition up to 6% and then slowly. In summary, it can be seen that chickpea flour can affect the eating quality of fish sausages. At the optimal addition level of 6%, all quality indicators are in desired ranges. Adding an appropriate amount of chickpea flour can not only improve the quality of fish sausages, but also give it a unique flavor.
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2020, Vol. 34 
