The fresh grass carp was used as raw material to prepare superfine fish bone paste by ultrafine comminution. A new type of canned luncheon fish meat with high calcium was developed. Based on single factor experiment, according to Box-Behnken central design principle, the technological formula was optimized by sensory evaluation combined with texture analysis. The optimum additions of starch, soybean protein isolate, compound phosphate and glutamine transaminase (Tg) were 8.0%, 2.0%, 0.25% and 0.6%, respectively. Furthermore, the nutrient testing results showed that the content of protein, fat and calcium were 15.7g/100g, 3.0 g/100 g and 336 mg/100 g, respectively, meeting high calcium standard. Canned luncheon fish meat is considered a high-calcium product, suitable for all age groups. It provides a new idea for the utilization of freshwater fish processing by-products and a technical reference for the development of novel high-calcium luncheon fish.
YANG Sen
,
TU Zongcai
,
WANG Hui
,
HU Yueming
. Processing technology and optimization of canned luncheon fish meat with high calcium from ultra-fine grass crap[J]. Food and Fermentation Industries, 2019
, 45(18)
: 202
-208
.
DOI: 10.13995/j.cnki.11-1802/ts.021168
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