Quality Properties and Processing Optimization of Mackerel (Scomber japonicus) Sausage

摘要: Processing conditions of mackerel sausage were optimized for number washes (0, 1, 2, and 3 times) percentages various additives: salt (1, 1.5, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar corn starch 3, 5%). The whiteness significantly increased with increasing washing time, but the prepared additives did not show large differences. Conditions consisting two washes, 2% salt, sugar, 5% showed highest hardness gel strength, whereas group supplemented no considerable differences compared to control. In sensory evaluation, control scored higher color, aroma, overall preference. addition, in There was significant difference complex. Therefore, these results suggest optimal improving texture properties 0.5% complex, starch.