Biochemical and physical factors affecting fish ball Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/d791sk22g

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  • Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content increased from 80% to 84% and temperature increased from 5°C to 40°C, to 90°C. Increased salt concentration from 2% to 3% also decreased surimi paste density. The ability of surimi paste to float or sink in water was observed according to changes in density. In gel texture measurement, when surimi was thawed for 1 h before chopping at 5°C with 2% salt the highest breaking force and deformation values were obtained. However, when surimi was thawed for 4 h before chopping at 20°C with 3% salt, the lowest breaking force and deformation values were found. Apparent viscosity of surimi paste decreased as moisture content increased from 80% to 84%, salt concentration increased from 2% to 3%, and chopping temperature decreased from 20°C to 5°C. Setting gels in salt solution (5 or 10%) significantly reduced (P<0.05) their stickiness, which is the tendency to stick to one another. Set fish ball is an extruded surimi-based product that is packaged after setting. Oversetting of set fish ball occurs at chilled temperature during storage. Shelf life extension of set fish ball by reducing oversetting conditions and microbial counts were examined. Encapsulated citric acid (CT) and Glucono-Delta-Lactone (GDL) were used to reduce overselling. Parameters such as color, texture properties, pH, non-disulfide covalent bond, TGase activity, microbiological assay, viscosity, and water retention ability were examined to measure changes of fresh fish ball during refrigerated storage. Acetic acid, GDL, and chitosan were used to inhibit growth of microorganisms. Shelf life was measured for a period of 21 days. At Day 21, a reduction of 46%, 56%, and 26% in breaking force compared to the control was observed for 0.5GDL, 1.0GDL, and CT, respectively. GDL at 1.0% was shown to be the most effective in controlling overselling of surimi. Chitosan (1%) dissolved in acetic acid maintained both aerobic plate and yeast counts at < 1 log CFU/g throughout 21 days of storage. In summary, optimum processing conditions for set fish ball with uniform shape and maximum production were that frozen surimi was thawed for 1 h before chopping at 2% salt and 84% moisture until its final temperature reached 5°C and then surimi paste was held in 10% salt solution (40°C) for 20 min. The shelf life of set fish ball could be extended from 2 to 3 weeks with addition of 1% GDL in the surimi that controlled oversetting and 1% chitosan solubilized in 1% acetic acid that inhibited microorganisms for longer shelf life.
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