Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein.

Abstract

The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. In this study, a single-factor experiment and orthogonal experiment were used to determine the optimal process conditions and to assess the quality indicators of fish sausages during frozen storage. The results indicated that the optimal process conditions were as follows: the addition of 15% TSP, 8% potato starch, and 5% lard oil, resulting in a gel strength of 1894.32 g·cm. During storage of the formulation-optimized fish sausages for 180 days, the water-holding capacity, whiteness, texture properties, and gel strength of the fish sausages all decreased, whereas cooking loss, thawing loss, thiobarbituric acid reactive substances value, and total volatile base nitrogen value all increased. Consequently, TSP is beneficial to improve the gel strength and sensory score of fish sausages. The quality of fish sausages with added TSP was acceptable after storage at -18 °C, for 120 days.