EFFECT OF STARCH UTILIZATION ON SENSORY QUALITY OF SILVER CARP (Hypophthalmichthys molitrix) FISH BALL CAN.
2009
Motallebi, A`bbas A`li | Rafi` Pur, Fereydun | Jalili, Hassan | Mazlumi, Mohammad Taqi | Fahim, Afshin | Arshad,O`ma | Hosseini, Hashem | Shavik Lu, Gholam Reza | Mortazavi, Seyyedeh A`liya | Divsheli, Reza
A variety of products made from fish meat is increasingly being produced in most countries. The availability of low cost ingredients, the use of suitable formulations and modern equipment has made it feasible to produce different products of high nutritious value to satisfy consumer demands. Starch is an ingredient used in most products in the food industry because of its physical characteristics. In the present study fish ball were prepared using starch from two different sources (wheat and potato) either individually or by mixing equal proportions of two sources of starch at a rate of 5, 10 and 15% to 80% ground meat of silver carp. A control group was also tested without adding starch. Results obtained indicate that flavor, odor and texture of the resulting product made with 10% starch were more acceptable as compared to the other trials. Fish ball made with the addition of 15% starch were lighter in color and sticky and loses its strength to form. No significant differences were observed in color, flavor, odor and texture of fish ball in trials containing 10% starch from one individual source (p0.05) and the resulting product in these trials were rated higher in organoleptic tests as compared to those containing 5 and 15% starch. Among trials containing two sources of starch, mixed trials with potato and wheat (5% potato + 5% wheat) were rated higher in organoleptic tests as compared to the other trials(p0.05).
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