Preliminary Research on Nutrition Value and Shelf-life of Fish Cake
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Abstract:
The nutrition and hygienic quality of fish cake were studied in this paper. The analysis of fish cake nutrition showed that fish cake had high protein content and low fat content, especially suitable for the ages and children. The aW values of several kinds of fish cakes were about 0.9, indicating that fish cake was easily decomposed. Through the examination of some hygienic index (CFU/g and MPN of E. coli) and sensory evaluation of the fish cakes preserved with different methods, we found that adding preservative such as potassium sorbate (4 ℃), adopting vacuum packaging (4 ℃) and quick freezing technology (-20 ℃) could improve the shelf-life of fish cake. This study provided references for the preservation of fish cake.
