Elucidating factors affecting floatation of fish ball

T. N. Kok, Jae W. Park

Research output: Contribution to journalArticle

4 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 languageEnglish
JournalJournal of Food Science
Volume71
Issue number6
DOIs
Publication statusPublished - 2006 Aug 1
Externally publishedYes

Fingerprint

surimi
Fishes
Ointments
Salts
chopping
fish
salt concentration
Gels
gels
Polynemidae
salts
water content
Temperature
stickiness
Water
bream
Viscosity
temperature
viscosity
water

ASJC Scopus subject areas

  • Food Science

Cite this

Elucidating factors affecting floatation of fish ball. / Kok, T. N.; Park, Jae W.

In: Journal of Food Science, Vol. 71, No. 6, 01.08.2006.

Research output: Contribution to journalArticle

Kok, T. N. ; Park, Jae W. / Elucidating factors affecting floatation of fish ball. In: Journal of Food Science. 2006 ; Vol. 71, No. 6.
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