Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream (TB) surimi paste significantly decreased (P < 0.05) as moisture content, temperature, or salt concentration increased. 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. Apparent viscosity of surimi paste decreased as moisture content increased or salt concentration increased, and chopping temperature decreased. Setting gels in salt solution (5 or 10%) significantly reduced (P < 0.05) stickiness, which is the tendency to stick to one another.
|Journal||Journal of Food Science|
|Publication status||Published - 2006 Aug|
- Fish ball
ASJC Scopus subject areas
- Food Science