Abstract:

Because of the delicate meat quality, rich protein content, as well as the good elasticity and whiteness of fish meat, Nemipterus virgatus is one of the main raw materials for processing surimi and surimi products. In order to obtain the N. virgatus fish sausage with good quality and flavor, the process formula of N. virgatus fish sausage were optimized according to the three main factors: surimi, starch and fat by single factor and orthogonal test, combined with modern flavor evaluation technology (electronic nose technology), taking the sensory evaluation and gel strength value as an index. The results showed that when surimi, starch and fat were added at 62.0 g, 4.0 g and 10.0 g, respectively, the overall score of gel strength and sensory evaluation was the highest. The best formula for the N. virgatus fish sausage were as follows: 62.0 g surimi, 4.0 g starch, 10.0 g fat, 3.5 g sugar, 2.0 g salt, 5.0 g soybean protein, 0.2 g monosodium glutamate, 0.3 g I & g, and 10.0 g water. The fish sausage made by this process had good quality, good flavor and taste. The present study could provide some reference value for the development of new low fat fish sausage.