Abstract: Textured fish protein was prepared from low-value fish protein as raw materials by thermoplastic twin extrusion cooking.The extrudates obtained were used as intermediates to produce value-added novel imitation foods by hundle technology.Second-order regression Central Composite Design was employed in the experimental design,based on primary research findings,additions of salt,saccharose and citric acid were selected as independent variable to adjust hundle factors,meanwhile eating quality was indicated by sensory quality parameters（response variables） including chewness,favorite scores of taste and odor.It was found that the interaction between hundle-factor adjusting parameters and sensorial quality parameters were complex.Results showed that all the chosen hundle factors influenced the chewness and the taste very significantly（P〈0.01）,meanwhile the correlation of the odor on the hundle factors investigated was not significant under the experiment condition（P〉0.05）.Furthermore,the chewness of the texturization product was not destructed by the further process,which was the premise of exploitation of the novel imitation foods.This study provides a new approach for comprehensive utilization of low-value fish protein.
李艳芹, 刘俊荣, 戴志远, 赵前程, 俞微微, 谢智芬, 孙黎明. 栅栏因子对鱼蛋白模拟食品感官质量的影响[J]. 大连海洋大学学报, 2010, 25(2): 147-152.
LI Yan-qin, LIU Jun-rong, DAI Zhi-yuan, ZHAO Qian-cheng, YU Wei-wei, XIE Zhi-fen, SUN Li-ming. Effects of hundle factors on sensorial quality of imitation foods based on fish protein. Journal of Dalian Ocean University, 2010, 25(2): 147-152.
2010, Vol. 25 
