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| Development and Nutritional Evaluation of a Nutritious Fish Sausage for the Elderly |
| BAO Jiatong1, YANG Qiyue1, NING Yunxia1, WANG Yang2, LIANG Liya1, LI Ling1, MA Lizhen1,* |
| 1.Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory, National R&D Branch Center for Conventional Freshwater Fish Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China |
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Abstract The objective of the present study was to develop a nutritious fish sausage for the elderly (NFSE). Minced fish, shrimp and chicken breast were used as the main ingredients. An orthogonal array design L9 (34) was used for screening for the best addition levels of pumpkin powder, inulin, carrot powder and whole potato powder based on texture characteristics. Subsequently, the optimized formulation was evaluated for sensory properties by fuzzy mathematics. Besides, texture profile analysis and nutrition evaluation were performed as well. The results showed that the optimal addition levels of pumpkin powder, inulin powder, carrot powder and whole potato powder was 1.0%, 1.0%, 1.2% and 0.5% as compared to the total mass of meat, respectively. The fuzzy mathematical evaluation value of this formation was 52.7%, the gel strength and hardness were both moderate, and the protein content was high (18.2 g/100 g). The essential amino acid/total amino acid ratio was 38.7%, the essential amino acid/non-essential amino acid ratio was 63.0%, and the essential amino acid index was 70.97. The first limiting amino acid was methionine + cystine (based on chemical score) or phenylalanine + tyrosine (based on amino acid score). Nine unsaturated fatty acids accounted for 77.02% of the total fatty acids, with polyunsaturated fatty acids accounting for 38.08%. Vitamin E content was the most abundant among the 13 tested vitamins (2.37 mg/100 g), and the total dietary fiber content was 3.88%.
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2019, Vol. 33 
