Production Process Optimization of Fish Balls Using Low-value Fish

Production process of high-quality fish balls using low-value fish was discussed.Sensory results showed that：TG enzyme，starch and egg white could effectively improve fish ball color，fresh taste，elasticity and organization.Adding amount of TG enzyme in 0.5%~1%，addition amount of starch in 5%~15%，addition amount of egg white in 5%~15% were fish production process for adding range.Orthogonal table L9（34）was used to determine physical properties of fish balls，and best processing by using low-value fish.Elasticity，hardness，gumminess，chewiness and other physical properties，were measured by texture instrument，gel strength of surimi was calculated.Optimum process formulation was fish 100 g，TG enzyme 1 g，starch 15 g，egg white 10 g，salt 1.5 g，sugar 1.5 g，MSG 1.5 g，onions ice water 20 g，and pepper 0.15 g.