Elucidating factors affecting floatation of fish ball

T. N. Kok; J. W. Park

doi:10.1111/j.1750-3841.2006.00093.x

Elucidating factors affecting floatation of fish ball

T. N. Kok, J. W. Park

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	E297-E302
Journal	Journal of Food Science
Volume	71
Issue number	6
DOIs	https://doi.org/10.1111/j.1750-3841.2006.00093.x
Publication status	Published - 2006 Aug

Keywords

Density
Fish ball
Stickiness
Surimi
Texture

ASJC Scopus subject areas

Food Science

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10.1111/j.1750-3841.2006.00093.x

Cite this

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abstract = "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.",

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AU - Kok, T. N.

AU - Park, J. W.

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N2 - 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.

AB - 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.

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KW - Stickiness

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KW - Texture

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Elucidating factors affecting floatation of fish ball

Abstract

Keywords

ASJC Scopus subject areas

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