THE EFFECT OF HEATING PROCESS ON THE QUALITY OF MINCED SARDINE FISH PRODUCTS

Different methods of heating minced sardine fish were carried outin order to evaluate the quality of the products. Water-holding property is analysedby using the new method of expressible water indication (Ip--A), the relation be-tween heating method and water-holding property was discussed, and the changeof minced fish myosin in post-heating and pre--heating is measured in this paper. The experiment results show that those samples quality is best to process mine-ed fish at 30℃ 120 min., 90℃ 30 min. and after 40℃ 20 min., 90℃ 30 min. Gellingbroken a. rea is at 60℃ in minced sardine. The relation of water pressured with gellingstrength showed negative linear correlation, r=-0.9649. Remainder of myosindecreased rapidly between 30℃ and 40℃, but it decreased slowly afterward whenit was heated at 60℃. By heated at 90℃ the relation between myosin-remainder andlogarithm of heating time showed a negative linear correlation, r=-0.9957.