Improvement of frozen fishball quality : The role of starch and fat
1994
Wunwiboon Garnjanagoonchorn | Phimonphan Hunpaisal (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Improvement of fishball quality by adding starch and/or pork back fat showed that frozen fishballs with the addition of 5 percent tapioca or modified starch had no statistical significant difference ingel strength values and sensory scores. However the addition of different levels of fat caused significant difference (P0.05) in gel strength values, the higher the fat content the lower the gel strength value. During 12 weeks of frozen storage at -18 deg C, fishballs with the addition of 5 percent tapioca or modified starch plus 4-8 percent pork back fat remained acceptable by sensory panels. Scanning electron microscope (SEM) was used to study the microstructure of comminuted fish meat prepared at different steps of the fishball process. Micrograph of batter, chopped with salt, starch and pork back fat showed the interconnected network of protein matrix. Cooking the fish batter caused the matrix to become more aggregated and occured as opaque gel, and the fat globules were bound to the protein gel matrix.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Kasetsart University