复合鱼肉饼的营养及贮藏变化分析

The Research and Development of Composite Fish Patty

以鳕鱼为基本原料制作鱼糜,分别添加5%的蔬菜和5%的坚果,制成3种不同口味的复合鱼肉饼。营养成分分析表明,香菇板栗鱼肉饼的脂肪含量相对较少,采用模糊数学感官评定方法得出香菇板栗复合鱼肉饼最受欢迎。以香菇板栗复合鱼肉饼为研究对象,分析贮藏1个月后复合鱼肉饼的品质变化,得出复合鱼肉饼在贮藏期间的失水率不断增加,硬度、咀嚼性、黏聚性均先增加后缓慢下降,弹性呈波动性下降趋势,p H值不断降低,TBARS值不断上升,复合鱼肉饼的食用价值降低。

The project is to the codfishi as the basic material, made it of surimi, then, mix it up with 5% vagatables and 5% nuts, made of three different tastes of composite fish patties, analysis of nutrient composition show that the content of fat is low in letinous edodes and chestnut fish patty relatively. The sensory quality of composite fish patties is evaluated with fuzzy mathematics that the most popular composite fish patties is letinous edodes and chestnut fish patty. The quality changes of composite fish patty during a month is analyzed by using letinous edodes and chetnut fish patty as the research object. Duration of storage, the rate of water loss increased, hardess, chewiness and cohesiveness increased firstly and than decreased slowly, the Springiness decreased, the pH value decreased, the TBARS value increased, the eating quality of composite fish patty decreased.