Quality improvement of silver carp fingers by optimizing the level of major elements influencing texture

Shaviklo A. R., . and Fahim A., . Quality improvement of silver carp fingers by optimizing the level of major elements influencing texture. pp. 283-290. ISSN 22317546

A three-component Mixture Design was used to investigate the effect of different components of breadcrumbs textured soy protein (TSP) and low-methoxyl pectin and their interactions on textural properties of an existing fish finger. The result indicated that the pectin had a more notable influence than TSP and breadcrumbs on all textural parameters as pectin proportion increased. At a higher proportion (0.9 - 1.2) pectin improved essentially hardness cohesiveness springiness gumminess and chewiness of fish fingers measured by instrumental texture analysis. But sensory properties of formulated prototypes were decreased in this range of pectin. The optimum region consisted of 2 mixtures containing 5.35 TSP 10.35 breadcrumbs and 0.3 pectin; and 4.8 TSP 10.6 breadcrumbs and 0.6 pectin. The results indicated that prototypes containing 0.6 pectin were more stable than the other fish fingers during 6-month storage. The texture parameters obtained by instrumental methods were also strongly correlated with those obtained from sensory analysis.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/40%20IFRJ%...

Abstract

A three-component Mixture Design was used to investigate the effect of different components of breadcrumbs textured soy protein (TSP) and low-methoxyl pectin and their interactions on textural properties of an existing fish finger. The result indicated that the pectin had a more notable influence than TSP and breadcrumbs on all textural parameters as pectin proportion increased. At a higher proportion (0.9 - 1.2) pectin improved essentially hardness cohesiveness springiness gumminess and chewiness of fish fingers measured by instrumental texture analysis. But sensory properties of formulated prototypes were decreased in this range of pectin. The optimum region consisted of 2 mixtures containing 5.35 TSP 10.35 breadcrumbs and 0.3 pectin; and 4.8 TSP 10.6 breadcrumbs and 0.6 pectin. The results indicated that prototypes containing 0.6 pectin were more stable than the other fish fingers during 6-month storage. The texture parameters obtained by instrumental methods were also strongly correlated with those obtained from sensory analysis.

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Item Type:	Article
AGROVOC Term:	Silver carp
AGROVOC Term:	Soy protein
AGROVOC Term:	Texture
AGROVOC Term:	Pectins
AGROVOC Term:	Hardness
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Prototypes
AGROVOC Term:	Seafoods
AGROVOC Term:	Aquaculture
AGROVOC Term:	Chemical composition
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21285

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