Physical and sensory properties of frozen Spanish mackerel (Scomberomorus guttatus) fish balls added with cryoprotectants

Ee Tien Tee, Lee Fong Siow

Research output: Contribution to journalArticleResearchpeer-review

15 Citations (Scopus)

Abstract

The aim of this study was to determine the effect of cryoprotectants (CPA) namely sucrose:sorbitol mixture (S:S), trehalose, and inulin HD on the physical properties of frozen Spanish mackerel (Scomberomorus guttatus) fish balls. Consumer acceptance of fish balls added with the CPA were also determined. Fish balls were made by mixing Spanish mackerel surimi with 8 CPA, 3 salt, and 18 water, where the paste was formed into ball shape, cooked, cooled, and stored in -20 C freezer for a month, followed by various physical analyses. Marked increased (p
Original languageEnglish
Pages (from-to)3442 - 3454
Number of pages13
JournalFood and Bioprocess Technology
Volume7
Issue number12
DOIs
Publication statusPublished - 2014

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