Optimization of Processing Technology for Compound Vegetable Quick-Frozen Fish Balls
Abstract
To improve the quality of traditional fish balls, grass carp surimi was used with purple cabbage juice, soy protein isolate (SPI), TG enzyme, and sweet potato starch. Single-factor and orthogonal tests evaluated sensory score, water retention, and thawing loss. Optimal addition levels: purple cabbage juice 12%, SPI 4%, TG enzyme 0.6%, sweet potato starch 6%. TG enzyme had the greatest impact on sensory quality. The optimized fish balls scored 9.15, showing good color, texture, elasticity, and low thawing loss. This provides a reference for functional frozen surimi products.
How to Cite This Article
Jiahui Wang, Liang Zhang, Youlin Wang (2026). Optimization of Processing Technology for Compound Vegetable Quick-Frozen Fish Balls . Journal of Frontiers in Multidisciplinary Research (JFMR), 7(1), 517-522. DOI: https://doi.org/10.54660/.JFMR.2026.7.1.517-522