Emulsifiers′ Effects on Grass Fish Ball Quality and Antifreeze Properties

Abstract:

Emulsifier has both hydrophilic andoleophylic properties. It can reduceinterfacial tension between the liquid drops. Hence it can make immiscible liquidseasier to be emulsifiedand maintain stable.Fish meat balls are rich in protein，fat and water. Because of the complex composition，it hadpoor stability，and need emulsifying agents to enhance emulsification effect and reduce the influence of low temperature effectson their quality.In this study，five emulsifiers' effects on fish meat balls qualities were compared. Fish meat ball quality changes during freezing procedures under the five emulsifying agents effects were studied.The obtained ice temperature curve，moisture content，gel strength，salt soluble protein concentration and tyrosine content results showed that fish meat ball with sucrose ester as emulsifier was more stable.The experimental results showed that：0.8 percent was the best addition amount in fish meat ball product. Fish meat ball with this amount of sucrose ester had better water holding capacity，more stable gel strength，and better anti-freeze performance. These properties make the fish meat ball have the best taste among others.