Improving of fish ball quality
1994
Angkana Pooldam (Rajamangala Inst. of Technology, Nakhon Si Thammarat Campus (Thailand). Faculty of Agriculture)
Washing condition of fish mince in fish ball processing was designed for improvement on quality of product including nonwash, wash with cooled salt solution (4 deg C) and wash with warmed salt solution (about 30 deg C). It was found that washing by cooled salt solution provide the highest gel strenght (folding test) product and got the highest sensory acceptance. Processing of fish ball by adding 4 kinds of vegetable (cabbage, mushroom, young corn and carrot) for decreased fishy smell was also performed. It was found that added carrot fish ball (15 percent wt.) was considered superior product by sensory evaluation. It got sensory score in term of colour, flavour, texture and overall acceptability ranging from 7.4, 7.9, 7.6 and 8.0 respectively.
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