Effect of Asian sea bass bio‐calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch
2022
Wijayanti, Ima | Benjakul, Soottawat | Chantakun, Kasidate | Prodpran, Thummanoon | Sookchoo, Pornsatit
Effect of potato starch (2%–4%) and Asian sea bass bone bio‐calcium (BC) (0%–10%) on characteristics of Indian mackerel fish spread was investigated. Starch levels had higher impact than bio‐calcium concentration on characteristics of fish spread (P < 0.05). Firmness, consistency and cohesiveness of fish spread were raised with increasing starch and BC levels (P < 0.05). Highest lightness (L*) was found in fish spread added with 2% starch and 10% BC (P < 0.05). Highest a*, b*, C*‐values but lowest hue angle were obtained in fish spread added with 4% starch and 10% BC (P < 0.05). Higher G' and viscosity were observed in sample added with 4% starch when BC was incorporated at higher level. All fish spreads generally showed shear thinning flow behaviour. Higher acceptability was attained for fish spread containing 4% starch and 10% BC without grittiness. This fish spread showed higher ash with lower moisture, protein and lipid contents than those without BC. Calcium solubility of fish spread was augmented after in vitro gastrointestinal tract system when fortified with 10% BC, and higher solubility of calcium was also noticeable, compared to BC itself. Overall high PUFA, acceptable PV and TBARS value were attained for fish spread fortified with 4% starch and 10% BC.
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