Process development and storage of cuttlefish-fish ball
1996
Paweena Noitup
Objectives of this study were to develop formulas and processes of cuttlefish-fish ball, study effect of different kinds of starch on quality and shelf-life of product. Varying ratio of the surimi:cuttlefish at 8:2, 6:4, 5:5, 4:6 and 2:8, it was found that sensory evaluation scores i.e. texture and overall acceptability were significantly different (P0.05). The scores of sample of surimi:cuttlefish 6:4 were higher than the others. Starch significantly increased scores for texture, overall acceptability, elasticity and gel-strength but addition of different kinds of starch, namely corn starch, wheat flour and tapioca starch were not significantly different (P0.05). Shelf-life of cuttlefish-fish ball made from surimi:cuttlefish at the ratio of 6:4 with 5 percent tapioca starch was studied by packing in PA/LDPE bags under air, vacuum and modified atmosphere with 60 percent CO2+40 percent N2 and stored at 4-6 deg C. Sensory evaluation, chemical (total volatile basic-N and pH) and microbiological (total viable count and total anaerobic bacterial count) analyses were conducted. It was found that product packed in modified atmosphere had shelf-life of 11 days while those packed in air and vacuum had shelf-life of 7 days. The three packed products were free from health hazard microorganisms.
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Este registro bibliográfico ha sido proporcionado por Kasetsart University