TY - JOUR
T1 - Physical and sensory properties of frozen Spanish mackerel (Scomberomorus guttatus) fish balls added with cryoprotectants
AU - Tee, Ee Tien
AU - Siow, Lee Fong
PY - 2014
Y1 - 2014
N2 - 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
AB - 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
U2 - 10.1007/s11947-014-1348-0
DO - 10.1007/s11947-014-1348-0
M3 - Article
SN - 1935-5130
VL - 7
SP - 3442
EP - 3454
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 12
ER -