Abstract:Fish-cake was made of low-cost freshwater silver carp. Single factor experiment and orthogonal design were applied to optimize the critical processing conditions of fish cake using sensory quality and gel strength as the quality indices. The results showed that the optimal parameters of several key steps were as follows: heating (steaming) for 10min→chopping and mixing for 15min→rinsed with freshwater twice→rinsed with 0.5 % saline water. The fish-cake made under these processing conditions showed good sensory quality and relatively stronger gel strength. This fish-cake processing technique is valuable to develop and utilize low-cost freshwater silver carp.
