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| Optimization of Fish and Vegetable Patties Recipe |
| ZHANG Bo，XU Bo-kai，ZHOU Xiao-jian，YANG Yi，TIAN Yu-jing，MA Li-zhen |
| 1. Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China；
2. National R&D Branch Center for Conventional Freshwater Fish Processing, Tianjin 300384, China；
3. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China |
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Abstract Catfish surimi was used mainly to make fish and vegetable patties together with perch surimi,vegetables（shiitake,corn,celery,cucumber and water-chestnut） and almond.The effects of these auxiliary ingredients on the sensory quality,cooking loss,texture properties and water loss of fish and vegetable patties were analyzed.Fuzzy mathematics was applied for sensory evaluation.The optimal ratio of catfish surimi to perch surimi was 9：1,and the optimal amounts of shiitake and cucumber were both 10% when added separately,and the appropriate amount of water-chestnut was between 10% and 15%.Patties with both celery and corn added at 10% showed the best quality.The most popular patties were obtained when both water-chestnut and cucumber were added at a level of 10%.
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2012, Vol. 26 
