This study aims to determine the effect of tapioca and potato starch added at 3, 6 or 9%w/w on the physical properties of Spanish mackerel (Scomberomoru guttatus) fish balls. Water holding capacity, gel strength and four attributes of texture profile analysis, namely hardness, springiness, cohesiveness and chewiness increased with increasing starch concentration for both fish balls added with tapioca or potato starch after 6th freeze-thaw cycles. Both tapioca or potato starch-added samples showed decrease in drip loss and colour with increasing starch concentration up to 9% (w/w) after 6th freeze-thaw cycles. Drip loss and colour of fish balls made from the two types of starch decreased with increasing starch concentration. Overall, gel strength, drip loss, and color of fish balls added with starch showed no significant changes (p≥0.05) after 6th freeze-thaw cycle. The results suggested that starch plays an important role in improving freeze-thaw stability of fish balls.
|Number of pages||9|
|Journal||International Food Research Journal|
|Publication status||Published - Feb 2017|
- Drip loss
- Gel strength
- Water holding