Development of Fish Cake Using Salmon Oncorhynchus keta Frame Muscle

摘要

This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virga-tus surimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding device and response surface methodology (RSM). The results of the RSM program for processing of fish cake indicated that the amount optimization of independent variables based on the dependent variables (Yv gel strength; Y2, overall acceptance) for high-quality FC were 263.8 g for SM,88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter redness and overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and 8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.